Apple Crisp Cake with Caramel Sauce


  • 1/2 cup all purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup margarine or butter
  • 1 (1 lb. 2.25-oz.) pkg. butter recipe yellow cake mix
  • 1 cup water
  • 1/2 cup margarine or butter, softened
  • 1 teaspoon cinnamon
  • 3 eggs
  • 2 cups thinly sliced, peeled apples
  • 1 1/2 cups caramel ice cream topping
  • 1/2 cup chopped pecans


1 _ Heat oven to 350°F. Generously grease and flour 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, oats and brown sugar; mix well. With fork or pastry blender, cut in 1/2 cup margarine until mixture resembles coarse crumbs. Set aside.

2 _ In large bowl, combine all cake ingredients except apples; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan. Arrange apple slices over top of batter. Sprinkle with topping.

3 _ Bake at 350°F. for 38 to 43 minutes or until deep golden brown. Cool 5 minutes before serving.

4 _ In small saucepan, combine sauce ingredients. Cook over medium heat until warm, stirring constantly. Serve warm sauce over cake.