Autumny Caramel Apple Cake

Can you believe it’s the end of October already?? Me neither. I’m late with my fall decorations and shrub trimming in front of our house, so why not be late to the apple scene.

I was given a few apples picked fresh, so I decided to put them to good use this time. This caramel apple cake is just what this recipe says…”moist.” The title describes it perfectly. It was a very moist yellow cake, with apples mixed in and a delicious caramel topping. For those of you interested, it’s a recipe I found years ago on kraftfoods.com. I don’t usually use box cake mix, but this made it very easy to throw together. If you’re still looking to get some autumn baking in before winter hits, give this one a try!

Excuse the iPhone photo and my only word of advice to change the recipe is to let the cake cook a little bit longer in the pan before flipping it over. We’ll just say that the half of the cake not pictured was not pictured for a reason.

Caramel Apple Cake

I’m drooling over that caramel drizzle…yum!

Enjoy! Oh and cheer on the St. Louis Cardinals for me, would ya?

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2 thoughts on “Autumny Caramel Apple Cake

  1. I’ve read to let it cool in the pan for 10 minutes (not any more or less), shake it until you hear it release from the sides, then flip. I want to have a heart attack everytime, but it does work! 🙂

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