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Don't just say it, bake it.™

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Cakes

Apple Caramel Cake

Glenda Freed Recipe shared by:
| Follow this Baker

I enhanced the Decadent Apple Caramel Cake Mix and gave it a beautiful presentation for a church function. It was the most popular item there. Everyone asked for the recipe.

  • Hands-On Time:1 Hour
  • Total Time: 2 Hours
  • Servings:
  • Rating:

Ingredients

  • 1 box Duncan Hines Decadent Apple Caramel Cake Mix
  • Eggs (as directed on package)
  • Oil (as directed on package)
  • Water (as directed on package)
  • 1 cup chopped pecans plus 5 or 6 pecan halves
  • 1 can Duncan Hines Creamy Caramel Frosting
  • ! can Duncan Hines Creamy Vanilla Frosting

Baking Instructions

  1. Mix and bake as directed on box
  2. Cool on wire rack until completely cool
  3. I used 2 mixes (mixed separately) and baked in a large tube cake pan at 325 degrees.
  4. Frost the top of cake with Duncan Hines Creamy Caramel Frosting and frost the side of cake with Creamy Vanilla Frosting. Cover the side of cake with chopped pecans and arrange pecan halves around center.

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Tips

Fat-Free Instant Puddings for Regular Instant Puddings

Fat-Free Instant Puddings for Regular Instant Puddings

You may substitute fat-free instant pudding instead of regular instant pudding in pound cakes. However the texture and consistency may be drier. So, if you don't mind losing some of the moistness, go right ahead.


Baking pan size and amount of batter

Baking pan size and amount of batter

I want to make a number of cakes using aluminum foil baking pans. The size of the pans are 8"L x 5-1/2"W x 2" deep. Is there a chart or somewhere that tells how much batter to use in something other than the standard baking pan sizes? If not, can anyone give me a formula for determining how much batter to use for the size pans I'm using? I do not want the cakes to rise all the way to the top as I will frost them and they will be covered with lids.





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