Apple Caramel Cake
Apple Caramel Cake
Surprise! Betty Crocker® Rich & Creamy frosting tops an easy cake that has yummy pockets of caramel.
Prep Time: 20 min
Total Time: 2 hr 10 min
Servings: 12
1 box Betty Crocker® SuperMoist® French Vanilla cake mix
  Water, vegetable oil and eggs called for on cake mix box
250 grams caramel topping
1 container Betty Crocker® Premium chocolate frosting
2 small red apples, cut into total of 12 wedges
2 tablespoons orange juice
85 grams caramel topping
25 grams chopped nuts
  • 1 Heat oven to 180°C (160°C for dark or nonstick pan).
  • 2 Make cake as directed on box for 33 x 23cm pan; cool 15 minutes. Poke holes halfway into cake every 5cm, using handle of wooden spoon; evenly pour 250 grams caramel topping over holes. Cool completely, about 1 hour. Spread frosting evenly over cake.
  • 3 Dip cut edges of apple wedges into orange juice to prevent browning; slightly pat dry. Dip uncut edges into 85 grams caramel topping; roll in nuts. Cover and refrigerate. Just before serving, place an apple wedge on each serving of cake. Store cake loosely covered; cover and refrigerate any remaining apple wedges.