CAKE WITH CARAMEL FILLING RECIPES

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CARAMEL APPLE DUMP CAKE RECIPE - FOOD.COM



Caramel Apple Dump Cake Recipe - Food.com image

An .easy to make, delicious cake and it only has 4 ingredients. Serve with whipped cream or ice cream.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12 serving(s)

Number Of Ingredients 6

2 (21 ounce) cans apple pie filling
1 (16 ounce) box butter golden cake mix
1 cup butter, melted
1/2 cup caramel sauce, like you would put on ice cream
1/2 teaspoon cinnamon (optional)
1 cup chopped pecans (optional)

Steps:

  • In a greased 9 X 13 inch baking dish, mix apple pie filling and caramel sauce.
  • You may add in the 1/2 teaspoons cinnamon, if desired.
  • Spread evenly in the pan.
  • Pour dry cake mix directly on top of the pie filling and spread evenly.
  • Top with melted butter and pecans. (optional).
  • Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.

Nutrition Facts : Calories 433.1, FatContent 19.6, SaturatedFatContent 10.4, CholesterolContent 40.8, SodiumContent 483.7, CarbohydrateContent 65, FiberContent 1.5, SugarContent 34.6, ProteinContent 2.2

PUMPKIN-CARAMEL POKE CAKE RECIPE - BETTYCROCKER.COM



Pumpkin-Caramel Poke Cake Recipe - BettyCrocker.com image

This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.

Provided by Betty Crocker Kitchens

Total Time 2 hours 50 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
1 cup caramel sauce
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
2 tablespoons caramel sauce

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
  • While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
  • When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 360 , CarbohydrateContent 57 g, CholesterolContent 45 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 39 g, TransFatContent 0 g

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