Upside-Down Caramel Apple Cake
Taken from my “Favorites” folder!
SERVINGS 10-12
INGREDIENTS:
1/2 cup butter, cubed (no substitutes)
1/4 cup heavy (35%) whipping cream
1 cup brown sugar, packed
1 teaspoon vanilla
3/4 cup chopped walnuts or pecans
2 large Granny Smith apples, peeled, cored and thinly sliced (or use 3 small apples)
1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1/2 teaspoon ground cinnamon
INSTRUCTIONS:———————————–
- Preheat oven to 350 degrees F
- Generously grease a 13 x 9-inch baking pan
- In medium saucepan over low heat cook butter, whipping cream and brown sugar stirring just until butter is melted then stir in vanilla.
- Pour into the bottom of the pan; sprinkle with pecans, then top with the sliced apples.
- In large bowl beat cake mix with water, oil, eggs and cinnamon with electric mixer on low speed until moistened, then beat on medium speed 2 minutes; carefully spoon batter over apple mixture.
- Bake 40 to 45 minutes or until toothpick inserted near center comes out clean.
- Cool in pan 10 minutes.
- Using a knife loosen the sides of cake from pan.
- Place heatproof serving platter upside down on pan then carefully turn platter and pan over.
- Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
- Serve warm.
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