Caramel Apple Cake

Health score
1%
Caramel Apple Cake
140 min.
12
372kcal

Suggestions


Indulge in the delightful flavors of our Caramel Apple Cake, a perfect dessert that brings together the warmth of spices, the sweetness of caramel, and the crunch of pecans. This cake is not just a treat for the taste buds; it’s a celebration of autumn in every bite. Imagine the aroma of freshly baked cake wafting through your kitchen, inviting family and friends to gather around the table.

With a base made from Betty Delights Super Spice Cake Mix, this recipe is both simple and satisfying. The addition of chopped Braeburn apples adds a juicy, tart contrast that perfectly complements the rich caramel glaze. Toasted pecans provide a delightful crunch, making each slice a harmonious blend of textures and flavors.

Whether you’re hosting a festive gathering or simply looking to satisfy your sweet tooth, this Caramel Apple Cake is sure to impress. It’s easy to prepare, taking just 140 minutes from start to finish, and serves up to 12 people, making it ideal for sharing. With each slice containing approximately 372 calories, you can enjoy this decadent dessert without the guilt.

So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds. This Caramel Apple Cake is not just a dessert; it’s a warm hug on a plate, perfect for any occasion!

Ingredients

  • box spice cake mix 
  • large braeburn apple peeled chopped
  • cup pecans chopped toasted
  • 0.5 cup brown sugar packed
  • 0.3 cup butter 
  • tablespoons milk 
  • teaspoon vanilla 
  • cup powdered sugar 

Equipment

  • frying pan
  • sauce pan
  • oven
  • whisk
  • wire rack
  • toothpicks
  • cake form

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
  2. Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter.
  3. Pour into pan.
  4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  5. In 2-quart saucepan, mix brown sugar, butter and milk.
  6. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute.
  7. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.

Nutrition Facts

Calories372kcal
Protein3.1%
Fat38.94%
Carbs57.96%

Properties

Glycemic Index
10.83
Glycemic Load
0.78
Inflammation Score
-2
Nutrition Score
6.6360869096673%

Flavonoids

Cyanidin
1.27mg
Delphinidin
0.66mg
Catechin
0.9mg
Epigallocatechin
0.56mg
Epicatechin
1.47mg
Epigallocatechin 3-gallate
0.24mg
Luteolin
0.02mg
Kaempferol
0.03mg
Quercetin
0.75mg

Nutrients percent of daily need

Calories:371.55kcal
18.58%
Fat:16.47g
25.34%
Saturated Fat:4.56g
28.49%
Carbohydrates:55.16g
18.39%
Net Carbohydrates:53.11g
19.31%
Sugar:41.28g
45.86%
Cholesterol:10.62mg
3.54%
Sodium:317.87mg
13.82%
Alcohol:0.11g
100%
Alcohol %:0.15%
100%
Protein:2.95g
5.9%
Manganese:0.66mg
33.1%
Vitamin B1:0.21mg
14.13%
Iron:2.35mg
13.05%
Phosphorus:129.88mg
12.99%
Copper:0.23mg
11.26%
Fiber:2.05g
8.2%
Vitamin B2:0.13mg
7.59%
Potassium:223.68mg
6.39%
Vitamin B3:1.24mg
6.2%
Folate:24.76µg
6.19%
Calcium:61.46mg
6.15%
Magnesium:22.38mg
5.59%
Zinc:0.6mg
3.99%
Vitamin K:3.83µg
3.64%
Vitamin A:140.67IU
2.81%
Vitamin B6:0.05mg
2.53%
Vitamin E:0.36mg
2.39%
Vitamin B5:0.22mg
2.22%
Selenium:1.54µg
2.2%
Vitamin C:1.04mg
1.26%