Apple Pumpkin Carrot Cake (with caramel sauce)
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
Introduction
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
Ingredients
-
1 Betty Crocker Carrot cake mix
2/3 C Pumpkin puree or apple sauce no sugar added
2 eggs
1 C water
1 Apple
Sauce:
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
Tips
The melted sugar topping sets up into a sweet confection over the apple slices..even if your zigzag is less than perfect!
Directions
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
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