Semi-Homemade Caramel Apple Cake

Recipe by Mary Cokenour
READY IN: 40mins
YIELD: 2 cakes




  • Preheat oven to 350F; spray two 9 inch cake pans with nonstick baking spray. Cut out two circles from parchment paper to line bottom of cake pans; spray the paper with the nonstick baking spray.
  • In a medium bowl, mix together the ingredients for the caramel layer until it resembles coarse crumbs. Divide the mixture up between the two pans pressing to the edges and 1/4 inch up the sides.
  • Divide the pie filling between the two pans, spreading it out up to one inch from the edges.
  • Prepare the cake mix according to packages directions, but add in the apple pie spice and ground ginger. Divide the batter up between the two pans and use a spatula to smooth it out.
  • Bake for 35-40 minutes; cake will be golden browned and you might see some of the caramel oozing up the sides of the cakes. Remove pans to a wire rack and let cool for 10 minutes.
  • When cooled, use a hot knife around the edges to make sure the caramel will not stick to the sides of the pan. Carefully flip the cakes onto a serving plate and peel off the parchment paper. Cut into 8 wedges and serve with a scoop of ice cream.