christmas holiday dinnerware sets - caramel apple cake

De’s Easy Caramel Apple Cake

  • Author: Adapted from a recipe by the Hillbilly Housewife
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 Servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


All boxed cake mixes should taste like this!  Easy Caramel Apple Cake has moist spice cake as it’s basic ingredient.  Add a tart shredded apple and pecan bits then top with a decadent caramel sauce.  Serve warm for the most compliments….  Don’t bother bringing out the cake safe.



1 Duncan Hines© Signature Spice Cake (18.25 oz)

A large tart apple – original recipe calls for a Granny Smith but I used a Winesap

35 caramels – just 35

1/2 cup pecan bits

1 cup water

1/3 cup canola oil

3 jumbo eggs


Pre heat the oven to 350*

Spray a Bundt pan with baking spray. No matter how decorative the Bundt pan, tt works wonders in any kind of pan – from the individual muffin size or the large decorative pans.

In a small bowl, shred the apple into large shreds and sprinkle with a little lemon juice. Set aside while you prepare the batter.

Place the pecan bits in a small zip lock bag.  Toss with 1 tablespoon of flour. Set aside.

In a large bowl, add the  eggs, the oil and the water.  Stir to combine then add the cake mix.

Beat on the lowest setting to incorporate slowly into the liquids and eggs.  Once well combined, raise the setting on the mixer to 2 or 3 and beat the batter for a couple minutes more.

Fold in the shredded apple and then the pecan bits making sure to distribute evenly.

Pour evenly into the Bundt pan then tap the pan to distribute the batter and release any air bubbles.

Cook according to box directions – 30 to 35 minutes.  At 30 minutes, I use a cake tester to check the cake to make sure the center was cooked.

When done, remove from the oven and cool on a rack for about 10 minutes then invert onto a glass platter or serving dish.

I prefer to add the sauce to individual servings rather than to the entire cake.  Makes it easier to cut neat slices and keep the serving dish relatively clean in case there is any cake to store for another day.


For the caramel sauce, follow Suzanne’s recipe and melt the caramel candy in about 1/4 cup of sweetened evaporated milk or use Smuckers® caramel dessert topping sauce.  This sauce happens to be my favorite way to top any slice of cake or scoop of ice cream. But… this one also sits in a kitchen cabinet ready to add a layer of caramel flavor to anything!  Either way, it makes for a rich slice of cake.


  • Serving Size: 1 slice!
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