caramel apple cake

Caramel Apple Dump Cake recipe, an easy dump cake recipe full of fresh apples, caramel, and a cake mix.

Caramel Apple Dump Cake Recipe

caramel ice cream topping

cinnamon

walnuts

(15.25 oz.) yellow cake mix

butter

Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.

Pour apples into a single layer into prepared pan. Drizzle caramel on top of apples. Sprinkle cinnamon on top then spoon walnuts on top in even layer.

Sprinkle cake mix on top so that apple mixture is completely covered. Drizzle melted butter on top. (Add more butter if necessary to cover all dry spots, see notes at bottom.)

Bake dump cake at 350 degrees F for 45-60 minutes or until golden brown. Serve warm or cold. Store in refrigerator.

https://www.youtube.com/watch?v=LJEV-xDEstE

Caramel Apple Dump Cake Recipe - an easy dessert recipe with only 6 ingredients! full recipe: 　https://snappygourmet.com/caramel-apple-dump-cake/

Caramel Apple Dump Cake: sweet tender apples are swirled with caramel and topped with a spiced cake in this easy to make dump cake with just FIVE ingredients!

(20 apple pie filling

nutmeg,

caramel squares, sliced

yellow cake mix

(1 1/2 sticks) melted butter

Caramel Sauce

Vanilla Ice Cream

Preheat oven to 350°F. Grease a 13×9 casserole...

Preheat oven to 350°F. Grease a 13×9 casserole dish and set aside.

In a medium sized bowl, mix together apple...

In a medium sized bowl, mix together apple pie filling, cinnamon and nutmeg. Pour into the casserole dish and smooth with a spatula.

Arrange carmael squares on top of apple filling...

Arrange carmael squares on top of apple filling layer and then top with yellow cake mix. Smooth cake mix into an even layer.

Pour melted butter evenly on top of the...

Pour melted butter evenly on top of the cake mix. You can add more cinnamon on top of the butter if you would like (I do!).

Bake for 45 minutes or until the top...

Bake for 45 minutes or until the top is lightly browned and the edges are bubbling.

Scoop into serving bowls and top with ice...

Scoop into serving bowls and top with ice cream and caramel sauce, if desired.

https://mediavine-res.cloudinary.com/video/upload/rufjjqtigvfvi3uwdgwf.mp4

Caramel Apple Dump Cake! My favorite easy dessert to bring a party. It's full of sweet apples, cinnamon, crunchy cake mix and topped with vanilla ice cream and caramel!

Caramel Apple Dump Cake

The perfect Fall and Winter Comfort Cake. Apples and a Delicious self made Caramel Sauce make it amazing.

Caramel Upside Down Apple Cake

butter ((65 grams))

brown sugar (packed) ((110 grams))

apples ((peeled, cored and sliced not too thin))

butter ((75 grams))

granulated sugar ((112 grams))

vanilla

all purpose flour ((195 grams))

baking powder

salt*

+ 1 tablespoon milk ((135 grams))

Pre-heat oven to 350° (180° celsius). Line an 8 inch (20 cm) cake pan with parchment paper. Scrunch up the paper and then wet and ring out, shake out excess water before placing in the cake pan, although a little moisture doesn&#x27;t hurt.

In a small bowl mix together the brown sugar and cinnamon, then add the softened butter and combine, spread on the bottom of the prepared cake pan.Place the sliced apples on top.

FOR THE BASE

In a medium Bowl whisk together flour, baking powder and salt, set aside.

In a medium bowl beat together butter, sugar and vanilla. Add the egg and beat until light and fluffy, about 2 minutes. Add flour mixture alternately with milk. Beat to combine.

Spoon batter over apple slices and spread evenly. Bake for approximately 40-45 minutes or until toothpick come out clean. Let cool until warm. Serve with a scoop of ice cream if desired. Enjoy!

FOR THE CAKE

This Salted Caramel Apple Upside Down Cake is covered with a top layer of homemade salted caramel and loaded with thinly slices apples.

Salted Caramel Apple Upside Down Cake

apples (3-4 apples)

salted butter

brown sugar

nutmeg

cloves

vanilla extract

eggs

milk

all-purpose flour

salt

Generously grease a round 9-inch cake pan. Slice the apples with a mandoline to get them super thin, like paper. Or if that&#8217;s not possible, as close to paper as possible. 🙂

Sauce

Melt the butter in a medium saucepan. Add the brown sugar, cinnamon, nutmeg, cloves, and vanilla. Keep over medium heat and cook for about 3 minutes until smooth and thickened slightly. Pour the caramel into the greased cake pan and top with the apple slices. Sally does this the other way around but I loved how it turned out with the caramel on the outside.

Cake

Preheat the oven to 325 degrees. Beat the remaining butter and brown sugar until creamy. Add the eggs and milk and beat until incorporated. Stir in the flour, baking powder, and cinnamon. Pour the cake on top of the caramel and apple layer in the cake pan.

Bake for 45 minutes. Let cool for 10 minutes (Sally says 10 minutes is just right, and mine came out of the pan perfectly at 10). Invert onto a plate and tap the top until the cake comes out onto the plate. Sprinkle with sea salt and serve with vanilla ice cream. Die and go to caramel apple heaven. The end.

Had high hope's for this, based on comments. Looked great when it came out of the oven. I followed all directions, but it ended up quite undercooked. There was no mention of testing for doneness, so... sigh...

Mom&#x27;s Old Fashioned Swedish Apple Cake is rich and moist with the best buttery caramel topping. This dessert is like Apple Pie and Apple Cake married and this is their baby.

Mom's Old Fashioned Swedish Apple Cake

unsalted butter (* room temperature (1 stick))

sugar

tsp vanilla extract

tsp salt

tsp baking soda

tsp nutmeg

apples

pecans

light brown sugar (*lightly packed)

tbsp milk (*or half and half)

tbsp butter

Preaheat oven to 350℉ and grease a 9 inch springform pan. Set aside.

Cream butter with sugar. Add eggs and vanilla, beat well

In a seperate medium bowl sift flour, salt, spices and baking soda. Stir well.

Working in 2 batches add dry mixture to wet. Mix just until mixed making sure to scrape down sides of bowl.

Stir in apples and nuts.

Bake for 40 mins before adding topping.

After 30 mins of baking add caramel topping ingredients to a small sauce pan. Heat on low until butter is melted and sauce is well blended. (Note: The sugar in the sauce doesn not have to be melted. The ingredients just need to be well incorporated.)

Once the first 40 mins of baking is done, remove cake from oven and place springform pan onto sided cookie sheet (to help prevent any spillage from caramel sauce). Pour caramel topping evenly over the top of cake and return cake to oven. Bake for an addittional 20 minutes.

Let cool enough to eat. Serve either warm or cool.

Caramel Topping

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven, I kid you not. It has layers of apple spice blondie and no-bake caramel cheesecake, and it's topped with cinnamon apples and caramel sauce!

Caramel Apple Blondie Cheesecake

unsalted butter

(216 grams) brown sugar, unpacked

(195 grams) flour

tsp apple pie spice

tsp baking powder

(79 grams) chopped apple (about 1/2 an apple)

oz cream cheese, room temperature

(104 grams) sugar

(72 grams) brown sugar, unpacked

caramel sauce*

+ 2 tbsp heavy whipping cream, cold

tbsp (44 grams) powdered sugar

apples, thinly sliced

lemon juice

tbsp (56 grams) brown sugar

(120 milliliters) heavy whipping cream

(29 grams) powdered sugar

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.

2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.

4. Add the vanilla, egg and egg white and whisk until incorporated

5. In another bowl, combine dry ingredients.

6. Slowly add dry ingredients to wet ingredients until combined.

8. Pour batter into springform pan and bake for 25-30 minutes.

9. Allow to cool for about 5 minutes, then remove to finish cooling.

10. Make the caramel sauce and allow to cool completely.

11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.

12. Add the caramel sauce and apple pie spice and mix until combined. Set mixture aside.

13. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

14. Gently fold the whipped cream into the cream cheese mixture in two parts.

15. Place blondie back into the springform pan.

16. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.

17. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium saucepan and toss to coat.

18. Add butter and cook apples on medium-high for about 15-20 minutes, or until at preferred softness.

19. Allow apples to cool for 10-15 minutes, then put on top of cheesecake.

20. To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.

21. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.

22. Add powdered sugar and cinnamon and whip until it you get stiff peaks.

23. Pipe whipped cream around edges of cheesecake.

24. Drizzle more caramel sauce over finished cheesecake, if desired.

*Recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You&#8217;ll end up with leftover caramel.

This cheesecake is my family’s #1 requested cake. It’s so delicious with your salted caramel sauce 😋

this was amazing and so easy to follow! I was a little nervous about the cheesecake coming out soft, but came out perfect.  We all enjoyed it.  love all the recipes I have tried so far!

I made this recipe for Thanksgiving, and while the flavors were all amazing, the apple topping didn't turn out quite right for us, so I would change that a bit.  I ended up doubling the apples and it still didn't turn out quite right.  Next time, I'll chop the apples instead of slicing them, I think.

This is wonderful! I've made it several times and it's always a hit. The no bake cheesecake keeps things simple and it looks so pretty too!

https://www.youtube.com/watch?v=nONf2g9xZ24

This Caramel Apple Blondie Cheesecake is pure caramel apple heaven! It has layers of apple spice blondie and no-bake caramel cheesecake, and it’s topped with cinnamon apples and caramel sauce!

Recipe: https://www.lifeloveandsugar.com/caramel-apple-blondie-cheesecake/

This apple caramel cinnamon cake is SUCH a gem. It's super moist, tender, and brimming with warm spices and plummy apples. It is just as delish with or without the caramel drizzle!

Apple Caramel Cinnamon Cake

olive oil

brown sugar (packed)

tsp table salt

TB vanilla extract

all purpose flour

Granny Smith apples (peeled, cored, diced small)

caramel candies*

water

sugar (optional garnish)

Preheat oven to 350F and move rack to middle or lower middle position. Generously grease and flour a 9x13 baking pan. Set aside.

In the large bowl of a stand mixer, beat oil and eggs until fully combined. Add both sugars and vanilla and beat until mixture is smooth and creamy.

In a separate large bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. Gradually add flour mixture to egg mixture and use rubber spatula to fold together just until incorporated. The batter will be thick. Fold in the diced apples with spatula and spread batter into greased/floured pan.

Bake for 45 minutes or until toothpick inserted in center comes out clean. Don't over-bake.

Cool cake on wire rack. Slice into squares to serve when cake is cooled.

For caramel drizzle: Melt caramels and 2 tsp water in saucepan, stirring constantly just until melted. Will be very hot! Drizzle with fork over cake squares. Sprinkle powdered sugar just before serving, if desired.

https://content.jwplatform.com/videos/9kyyIJr7.mp4

Easy One-Bowl Apple Cake Recipe comes together in a pinch. All natural, nothing artificial, and tastes incredible. This cake is a keeper you’ll want all year round.

Easy One-Bowl Apple Cake

This Caramel Apple Dump Cake is made of delectable layers ofcinnamon-coated apples, gooey caramel, buttery cake, and crunchy pecans! Thisimpressive sweet treat is a deconstructed version of a classic apple pie madewith all the warm and comforting fall flavors but with less fuss and effort.

apple pie filling

Box yellow cake mix

ice cream

Caramel sauce

whipped cream

Preheat the oven to 350 degrees.

Prepare a 9x13 baking dish by spraying with non-stick spray.

Combine apple pie filling, cinnamon, and lemon juice in a medium size bowl.  Pour this mixture into the prepared pan.

Arrange the caramels evenly over the apple pie filling.

Spread the cake mix over top, evenly.

Sprinkle the chopped pecans evenly over the top of the cake.

Place the chunks of butter evenly over the top.

Bake the cake for 45 minutes or until starting to turn golden.

This delicious French Caramel Apple Cake couldn&#039;t be easier with a simple microwave caramel sauce, a one-bowl, no-mixer cake recipe and no need to even peel the apples!

French Caramel Apple Cake

recipe Microwave Caramel Sauce

apples (or 3 medium-size) (diced

½ cup plain yogurt or Greek yogurt

neutral-flavored oil (sunflower, grape seed, canola oil, etc.)

Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.

For the prep:

Pour ½ cup of caramel sauce into the prepared pan. Tilt the pan to cover the bottom of the pan. Sprinkle with the cinnamon then add the diced apple in an even layer. Apples should cover the caramel sauce.

For the apple topping:

In a large bowl, whisk together the yogurt, sugar, eggs and vanilla until the mixture is smooth. Add the baking powder and salt. Whisk to combine. Add the all-purpose flour. Whisk to combine. It’s okay if there are a few lumps. You’ll work them out after you add the oil.

Add the oil and stir well. At first, it may seem to separate, but keep stirring till nice and smooth.

Pour the batter into prepared pan. Bake for 35-40 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. The best way to test if a cake is done is to use an instant thermometer. The internal temp should be 205-210˚F.

Cool for 10 minutes in the pan then invert the pan onto a plate or platter. Give the pan a firm little shake. You should hear the cake drop onto the plate. Slowly and carefully lift the pan off of the cake. Give a little shout of joy when you see the beautiful cake.

This part is optional, but I like to do it. Use a pastry brush a little of the extra caramel sauce around the edges of the cake. Serve warm or at room temperature with a dollop of whipped cream or ice cream and extra caramel sauce, if desired.

For the cake:

Caramel cake layers with apple pie filling, salted caramel, white chocolate buttercream, and a brown sugar and cinnamon dusting.

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