Apple Pumpkin Carrot Cake (with caramel sauce)

Apple Pumpkin Carrot Cake (with caramel sauce)
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Apple Pumpkin Carrot Cake (with caramel sauce) calories by ingredient
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Variation from a cake mix... nice when you don't have time to bake! Variation from a cake mix... nice when you don't have time to bake!
Number of Servings: 12


    1 Betty Crocker Carrot cake mix
    2/3 C Pumpkin puree or apple sauce no sugar added
    2 eggs
    1 C water

    1 Apple

    1/2 C Light cream (10%)
    1/2 C Brown sugar - packed (or 1/4 C maple syrup)
    1 tsn butter
    1 tsn vanilla extract


The melted sugar topping sets up into a sweet confection over the apple slices..even if your zigzag is less than perfect!


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.

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

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