Caramel Apple Poke Spice Cake
Description
Take advantage of all of those wonderful fall apples with this delicious spice cake. It's the perfect fall dessert but you can enjoy it anytime.
Ingredients
2 T. butter, plus more for buttering the pan
all-purpose flour, for dusting the pan
1 box spice cake mix, plus ingredients needed for batter as listed on box
5 Granny Smith apples, finely chopped, peeled if desired
1/4 c. sugar
1/4 c. brown sugar
1 T. cinnamon, plus more for dusting
1 t. ground nutmeg
1 T. cornstarch
freshly squeezed juice of 1/2 lemon
1 1/4 c. jarred caramel, plus more for drizzling
FROSTING:
16 oz. cream cheese, softened
8 T. butter, softened
2 1/4 c. powdered sugar
1 1/2 t. vanilla extract
Directions
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Butter and flour a 9 x 13 inch baking pan or dish.
Prepare spice cake batter according to package directions; pour into prepared pan. Bake according to package directions. Cool 20 minutes.
While cake is cooling, prepare apple layer:
In a large skillet over medium heat, melt butter; add apples; cook until soft, stirring occasionally, 8 minutes; add sugars, cinnamon, and nutmeg; stir until combined. Add cornstarch and lemon juice; stir until combined; remove from heat.
Poke holes all over cooled cake with the handle end of a wooden spoon; pour caramel over the cake, letting caramel seep into holes. Spread chopped apples on top, in one even layer.
Frosting:
In a large bowl, use a hand mixer or in a stand mixer with the whisk attachment to beat together the cream cheese and butter until light and fluffy. Add powdered sugar and vanilla; beat until combined.
Spread frosting over apple layer using an offset spatula or knife. Drizzle cake with more caramel, then dust with cinnamon.
12 servings.