CARAMEL APPLES FOR LIFE.
But seriously, fall’s coming to a close is sad for many reasons. The pretty red leaves will soon be non-existent (and by non-existent, I mean they’ll be all attached to my car like some kind of leaf plague) and in places where it snows, there’ll be white powder all up in everyone’s business.
Oh, and because caramel apples will soon be out of style. HOW and WHY, I’m not sure – again, caramel apples. Why is there an expiration date for this magical concoction?
However, I do like winter, and everytime I say this someone from Illinois or Missouri groans and secretly shoots daggers my way because California winters are extremely mild in temperature and we don’t have to shovel snow ten times a day.
But to that I say, come to California? It’s warm and we have caramel apples forever.
ANYWAY. This cake is in partnership with Lucky Leaf, who I’m proud to be working with for the year. If you don’t know, Lucky Leaf has an amazing line of fruit toppings and pie fillings with amazing flavors like Strawberry Rhubarb, Blueberry, and Caramel Apple. When I spotted the Caramel Apple, I knew I had to make a cake with it… and thus this cake was born!
Very similar to my Peach Snack Cake, this cake uses only a can of pie filling and three eggs to make it. Yep, you read that right: only a can of pie filling and three eggs. Total. That’s it. You with me still?
You beat it together until it’s nice and combined and then spread it in a 13×9″ pan, bake it until it’s purty, and then top it with a generous dollop (or swirl) of whipped cream and caramel sauce… you know, to drive the point home. You could also get super apple on it and serve it with some more apple pie filling on the side – delicious!
But whatever you do, make it! Because this cake is super cozy and will be perfect for the upcoming holiday season. It easily feeds a crowd and it’s a cinch to make. Hello, Thanksgiving dessert alert!
Caramel Apple Spice Cake
- 1 box spice cake mix
- 1 can Lucky Leaf Premium Caramel Apple Fruit Topping
- 3 eggs
- 1 tsp cinnamon
- Fresh whipped cream
- Caramel sauce for drizzling
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
- In a large bowl, beat together the cake mix, fruit topping, eggs and cinnamon until blended, about 2 minutes. Batter will be thick. Spread into the prepared pan in an even layer.
- Bake for approx. 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely. Serve with whipped cream and caramel drizzle if you'd like!
Have a super sweet day!