In October, I always host a birthday dinner for a friend that has been a tradition going back decades. I am always happy to have October as my month to host the group. For dessert, I served an Apple Cream Cake, which was a hit. The original recipe directions included making it in a bundt pan, which I did. It was pretty, but hard to serve. Next time I make it, I will use a 9″ x 13″ pan. That way I can skip the step of cutting off the top to make a flat space for the apples and the bottom will be flat making it easier to serve with the extra whipped cream topping.
- 1 yellow cake mix
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 4 eggs
- 1-1/2 tsp pumpkin pie spice
- 1/4 tsp ground cloves
Caramel Apple Topping
- 2 large baking apples thinly sliced
- 1/4 cup butter
- 1/2 cup caramel ice cream topping
- 2-1/2 cups heavy cream
- 2 Tbsp granulated sugar
- 2 tsp vanilla
To Make the Cake...
- Mix all cake ingredients together and beat for 2 minutes. Pour into a well greased bundt pan and bake 50- 55 minutes at 350°. Cool 10 minutes and move cake from pan. Place on a cake stand. See my notes above about changing the pan to a 9x13” pan.
To Make Caramel Apple Topping...
- Melt butter. Saute apples until tender but still holding their shape. Add caramel sauce and heat through until bubbly. With a serrated bread knife, cut off the top 1-1/2” of the cake. (This step can be skipped if using a 9 x 13” cake pan). Layer the caramel apple mixture evenly over the top of the cake.
- Whip 1 cup of the cream to soft peaks. Sweeten with sugar and vanilla. Chill until served. Heat the remaining 1-1/2 cup of the whipping cream until just warm. Place 3 tablespoons warm cream on a plate or in a shallow bowl. Place a generous slice or square of cake on the warm cream. Top with whipped cream. Serves 10-12
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