salted caramel apple cake


  • 2 boxes (15.2 oz each) Betty Crocker™ cinnamon streusel Premium muffin & quick bread mix
  • 1 1/3 cups milk
  • 1/2 cup vegetable oil
  • 4 eggs
  • 3 cups chopped peeled baking apples (3 medium)
  • 1 cup thick caramel topping
  • 1/3 cup chopped pecans, toasted
  • 1/2 teaspoon coarse sea salt


1 _ Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.

2 _ In large bowl, stir muffin mix, streusel (from muffin mix box), milk, oil and eggs just until blended (batter will be lumpy). Spoon half of the batter into pan. Sprinkle with half of the apples. Repeat with remaining batter and apples.

3 _ Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes; remove from pan to serving plate.

4 _ Pour caramel topping over cake. Sprinkle with pecans and salt. Serve warm or cool.