Caramel Apple Pudding Cake Recipes

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CARAMEL APPLE PUDDING CAKE



Caramel Apple Pudding Cake image

I originally found this recipe at www.3fatchicks.com (of all places) and have altered it to suit my family's tastes.

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 4

1 package yellow cake mix (I prefer Duncan Hines because it's parve)
3 large red apples
3/4 cup brown sugar
1 1/2 cups boiling water

Steps:

  • Core the apples and cut into thin, small chunks.
  • Peeling is optional.
  • Mix with the dry cake mix and pour into a greased 9 X 9 inch square pan.
  • Mix the brown sugar with the boiling water and stir until the sugar is dissolved.
  • Pour evenly over the cake mix.
  • Bake in a medium over for 1 hour or until brown and bubbly.
  • This makes a wonderful dessert with its own caramel sauce.
  • Serve warm with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 404.8, Fat 7.7, SaturatedFat 1.2, Cholesterol 1.3, Sodium 438.3, Carbohydrate 82.9, Fiber 2.7, Sugar 57.1, Protein 3.1

CARAMEL-APPLE PUDDING CAKE



Caramel-Apple Pudding Cake image

This double-delicious pudding cake will please any of your guests. Serve it with a dollop o f cinnamon ice-cream--it's perfection.

Provided by Judikins

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

2 medium tart cooking apples, such as Granny Smith, peeled, cored and thinly sliced (~2 cups)
3 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup chopped walnuts or 1/2 cup pecans
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
  • Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
  • Combine caramel topping, water and 2 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
  • Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes. Spoon caramel-apple mixture from the pan over each portion.

Nutrition Facts : Calories 228.7, Fat 6.6, SaturatedFat 2.4, Cholesterol 9.3, Sodium 160, Carbohydrate 42.1, Fiber 1.5, Sugar 17.7, Protein 2.7

CARAMEL PUDDING CAKE



Caramel Pudding Cake image

This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup raisins
1 cup packed brown sugar
2 cups cold water

Steps:

  • Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

CARAMEL PUDDING CAKE



Caramel Pudding Cake image

This easy, caramel-lovers dessert magically makes its own sauce as it bakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 9

Number Of Ingredients 9

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 tablespoon canola oil
1/2 cup packed brown sugar
1 1/2 cups boiling water

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
  • In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
  • Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.

MOIST CARAMEL APPLE CAKE



Moist Caramel Apple Cake image

Bake a Moist Caramel Apple Cake for your friends and family. Freshly chopped apples meet caramel scrumptiousness in this delicious recipe, and with 16 servings, you'll be able to serve everyone your caramel apple cake.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 2h15m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
1/4 cup milk
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk

Steps:

  • Heat oven to 350ºF.
  • Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9393 g, Sugar 0 g, Protein 2 g

CARAMEL APPLE CAKE AND GLAZE



Caramel Apple Cake and Glaze image

This is a luscious, moist cake with chunks of apple and a sweet glaze that will melt on your tongue. For a thicker caramel, let glaze stand for a half hour before spreading on the warm cake.

Provided by Nana Clares Kitchen

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h46m

Yield 12

Number Of Ingredients 15

2 cups white sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups thinly sliced apples
½ cup chopped pecans
½ cup butter
½ cup firmly packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
  • Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
  • Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
  • Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
  • Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
  • Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

Nutrition Facts : Calories 581.6 calories, Carbohydrate 71.8 g, Cholesterol 67 mg, Fat 31.2 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 278.5 mg, Sugar 46.2 g

WARM CARAMEL APPLE PUDDING CAKE



Warm Caramel Apple Pudding Cake image

Delight your family and friends with this Warm Caramel Apple Pudding Cake. Watch our video to learn how to make this Warm Caramel Apple Pudding Cake today!

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 16 servings

Number Of Ingredients 8

2 large Granny Smith apples, peeled, thinly sliced
1 pkg. (2-layer size) yellow cake mix, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 jar (12.25 oz.) caramel ice cream topping, divided
1/4 cup water
1 cup thawed COOL WHIP Whipped Topping, divided
1/2 cup PLANTERS Dry Roasted Peanuts

Steps:

  • Heat oven to 350°F.
  • Toss apples with 1 Tbsp. dry cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
  • Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
  • Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
  • Whisk remaining caramel topping and COOL WHIP until blended. Spoon over cake slices just before serving; sprinkle with nuts.

Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 470 mg, Carbohydrate 56 g, Fiber 1 g, Sugar 38 g, Protein 4 g

CARAMEL APPLE ECLAIR CAKE



Caramel Apple Eclair Cake image

This delicious no-bake dessert combines apples, vanilla pudding and cinnamon graham crackers topped off with a caramel icing. It's best to refrigerate it for 24 hours to let the dessert have time to form a cake-like consistency.

Provided by BONO1

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 9h30m

Yield 24

Number Of Ingredients 11

5 pounds Golden Delicious apples - peeled, cored and chopped
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon all-purpose flour, or as needed
2 (3.5 ounce) packages instant French vanilla pudding
3 cups milk
1 cup sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (14.4 ounce) box cinnamon graham crackers
1 (18 ounce) container caramel apple dip
1 tablespoon all-purpose flour

Steps:

  • Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.
  • In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.
  • To assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.
  • Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 59.2 g, Cholesterol 9.7 mg, Fat 9.7 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 282.8 mg, Sugar 43.8 g

CARAMEL APPLE PUDDING



Caramel Apple Pudding image

Whipped cream desserts are a light and lovely affair, especially at the end of a big meal like Thanksgiving. Some people love crunch, but the particular joy of this pudding lies in its voluptuous softness, as it needs to sit in the fridge overnight for the layers to cohere: vanilla cookies, caramel-fried apples and salted cinnamon whipped cream. It's an airy fall dream in dessert form.

Provided by Eric Kim

Categories     parfaits and trifles, dessert

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
2 large crisp sweet-tart apples (1 pound), such as Fuji or Pink Lady, unpeeled and finely chopped (see Tip)
1/4 cup lemon juice (from 1 to 2 lemons)
1/4 packed cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (Diamond Crystal)
2 cups very cold heavy whipping cream
1 packed tablespoon dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (Diamond Crystal)
1 (11-ounce) box vanilla wafers

Steps:

  • Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
  • Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
  • Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

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From webetutorial.com


CARAMEL APPLE PUDDING RECIPE - HOW TO MAKE CARAMEL APPLE …
2019-09-03 Refrigerate until set, 5 minutes, then stir in caramel. In a large bowl, beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for …
From delish.com


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