Caramel Crunch Cake with Apples

5 from 1 vote

Sink your fork into the ultimate taste of the fall with this tender, moist, and easy-to-prepare Caramel Crunch Cake. This confection celebrates the flavors of the season and is perfect for a Halloween party, Thanksgiving dessert, or any Sunday dinner.

Prep Time10

Cook Time4

Total Time4 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple poke cake, caramel crunch cake

Servings:

Calories: 174kcal

Author: Nicole Kendrick

Equipment

Ingredients

Yello cake mix Bisquick Gluten Free

Items needed for mix

3 eggs room temperature
1 ¼ cup almond milk room temperature
½ cup Nutiva liquid coconut oil
½ teaspoon cinnamon
½ tablespoon Vanilla Extract
1 21 oz apple pie filling

Filling

1 jar caramel sauce

8 oz tub whipped cream
1 cup toffee bits
Shaved choolate optional

Instructions

Lightly coat a 9 x 13 baking pan with a Nutiva butter flavored coconut oil.
Preheat oven to 350 ℉
Add the can of apple pie filling to a food processor and pulse for 2 to 3 seconds to break up the chunks of apples.
In a medium bowl, combine eggs, almond milk, vanilla extract, and coconut oil.
Using a whisk mix together until frothy. In another bowl, combine cake mix, and cinnamon.
Slowly pour the dry ingredients into the wet ingredients.
Using a whisk mix until fully combined. Pour in the apple pie filling and mix while using a rubber spatula.
Pour the batter into the prepared baking pan.
Bake for 28-38 minutes until a toothpick comes out clean.
Allow cake to cook for 15 - 20 minutes on a baking rack.
Once cooled, using the back of a wooden spoon, poke holes throughout the cake.
Then pour the caramel sauce onto the cake making sure to fill the holes.
Spread sauce over the cake. Place in the fridge for 3 hours or over night. Then, spread whipped cream over the entire cake.
Follow with sprinkling crushed toffee bits and optional chocolate shavings.
Keep cake stored in the refrigerator for up to 4 days.

Nutrition