Apple Pumpkin Carrot Cake (with caramel sauce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Betty Crocker Carrot cake mix2/3 C Pumpkin puree or apple sauce no sugar added2 eggs1 C water1 AppleSauce: 1/2 C Light cream (10%)1/2 C Brown sugar - packed (or 1/4 C maple syrup)1 tsn butter1 tsn vanilla extract
Prepare cake as per intructions - substitute oil with pumpkin puree (home made) or apple sauce // and only 2 eggs.
Core and slice apple. Layer on bottom of 9X9 dish. Cover with cake mix. Bake for 40 min at 350F.
Cool and reverse onto a serving plate.
Sauce:
In a medium saucepan, combine cream and brown sugar; bring to a boil over medium-high heat, whisking constantly. Reduce heat, and simmer for 8 minutes, whisking constantly. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes. Drizzle over the cake.
Serving Size: 12 servings
Core and slice apple. Layer on bottom of 9X9 dish. Cover with cake mix. Bake for 40 min at 350F.
Cool and reverse onto a serving plate.
Sauce:
In a medium saucepan, combine cream and brown sugar; bring to a boil over medium-high heat, whisking constantly. Reduce heat, and simmer for 8 minutes, whisking constantly. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes. Drizzle over the cake.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 244.5
- Total Fat: 5.2 g
- Cholesterol: 40.0 mg
- Sodium: 304.0 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 0.4 g
- Protein: 2.4 g