Caramelized Apple Pecan Cake Recipes

APPLE PECAN CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 325°
• In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
• In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
• Add vanilla, mix well.
• Stir in apples and pecans.
• Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
• Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.

CARAMELIZED APPLE-PECAN CAKE

Steps:

• Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
• Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
• Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
• With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
• Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

CARAMEL, APPLE, PECAN CAKE

Steps:

• Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
• For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
• Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
• For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
• In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
• Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.

CARAMEL APPLE PECAN DUMP CAKE

Steps:

• 1. In a greased 9 X 13-inch baking dish, mix apple pie filling, caramel sauce, and cinnamon. Spread evenly in the pan.
• 2. Pour dry cake mix directly on top of the pie filling and spread evenly. Top with melted butter.
• 3. Sprinkle pecans on top.
• 4. Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.

EASY APPLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
• Bake 32 to 40 minutes or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.

CARAMEL APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
• Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.