Caramel Apple Sundae Cake Recipes

CARAMEL APPLE SUNDAE

Steps:

• Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.
• Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and 1/2 cup cream. Transfer apple mixture to a bowl.
• Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).
• To assemble: Whisk remaining 1 cup cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

CARAMEL APPLE SUNDAES

Steps:

• In a large saute pan over medium heat, melt 2 tablespoons butter. Add apples and saute, turning occasionally for even cooking, until slightly golden and softened but still holding its shape, about 10 to 12 minutes.
• Meanwhile, in a small saucepan over medium heat, add sugar and water. Stir occasionally and watch closely until color just starts to change to golden-amber, about 6 to 8 minutes. Remove pan from heat and carefully add cream (mixture will bubble and release steam). Gently stir until bubbles subside slightly, and put back over very low heat. Stir in remaining tablespoon butter, vanilla, and salt, and remove from heat. Set aside to thicken slightly.
• Disperse apples into 4 serving bowls and spoon warm caramel sauce over to cover. Top each with a scoop of ice cream, spoon more caramel over the top, and garnish with peanuts.

CARAMEL APPLE CAKE

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

CARAMEL APPLE CAKE AND GLAZE

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.

CARAMEL APPLE SUNDAE PIE

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Drizzle 1/2 cup of the caramel sauce evenly onto bottom of crust. Reserve remaining caramel sauce for later use. Top with scoops of ice cream, spreading evenly. Freeze 3 hours.
• Meanwhile, cook apples in butter and sugar in large skillet on medium heat 5 min. or until apples are tender, stirring frequently. Cool completely.
• Spoon apples over ice cream; drizzle with reserved caramel sauce. Sprinkle with nuts. Freeze 4 hours or overnight. Remove from freezer 10 min. before serving.

CARAMEL-APPLE SUNDAE CAKE

Steps:

• 1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.2- Mix 1 cup of the cake mix, the nuts, brown sugar, butter and cinnamon in small bowl with fork until crumbly set aside.3- Mix remaining cake mix, 1/3 cup water, the oil and eggs in medium bowl with spoon (batter will be lumpy). Spread in pan. Arrange apple slices on top. Sprinkle with half of the crumbly mixture. Drizzle with 1/2 cup caramel topping. Sprinkle with remaining crumbly mixture.4- Bake about 50 minutes or until cake is golden brown and pulls away from sides of pan. Cool about 30 minutes. Serve warm with ice cream and additional caramel topping. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Bake 50 to 55 minutes.1 Serving: Calories 310 (Calories from Fat 125) Fat 14g (Saturated 4g) Cholesterol 35mg Sodium 290mg Carbohydrate 45g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 4%.Betty's Tip: Be picky when picking your apples for this recipe. Cooking apples, such as Rome Beauty, Granny Smith and Greening, have a firm texture and will hold their shape when baked in this dessert.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARAMEL-APPLE SUNDAE CHEESECAKE

Steps:

• BASE: Beat butter and sugar until light and fluffy.
• Blend in egg.
• Add flour; mix well.
• Spread dough onto bottom and sides of 9-inch springform pan.
• Bake at 450 for 10 minutes.
• BODY: Combine cream cheese, 1/3 cup sugar and flour, mixing at medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend in sour cream.
• Toss apples in remaining sugar and cinnamon.
• Stir into cream cheese mixture.
• Pour over crust.
• Swirl 1/4 cup caramel topping into cream cheese mixture.
• Bake at 350 for 1 hour.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill and top with remaining caramel topping and pecans.

APPLE CARAMEL SUNDAE TART

Steps:

• Place caramels and 3 tbls milk in medium microwaveable bowl. Microwave on HIGH for 1 minute or until caramels are melted; stir until smooth -- Reserve 1/3 cup caramel mixture.
• Pour remaining caramel mixture into pie crust and sprinkle with chopped toasted pecans.
• Pour 1 cup milk into large bowl -- add dry pudding mix, beat with wire whisk about 2 minutes -- gently stir in whipped topping -- spoon into crust.freze 4 hours or overnight --
• spoon pie filling over pudding mixture.warm remaining caramel mixture in small micowaveable bowl on HIGH 30 secons or until caramel is smooth.
• drizzle over apple pie filling -- serve immediately.

CARAMEL-APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch nonstick cake pan with parchment paper.
• Place brown sugar, butter, and cinnamon for topping in a pan over medium heat. Watch closely and stir everly 30 seconds until the mixture boils.
• Meanwhile, place apple slices on top of the parchment paper in the cake pan. As soon as the topping boils, remove it from the heat, pour over the apple slices, and spread it out evenly.
• Mix sugar and butter for cake in a large bowl with an electric mixer until fluffy. Mix in eggs, vanilla extract, and almond extract until completely combined. Mix in baking powder, baking soda, and 1/3 of the milk. Add remaining ingredients as follows, mixing briefly after each addition: 1/2 of the flour, 1/2 of the remaining milk, remaining flour, and remaining milk. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Remove from the oven and let sit for 5 minutes. Run a butter knife along the sides of the cake to separate it from the cake pan. Cut off the top of the cake with a serrated knife to flatten it. Invert on a cake plate and release cake. Serve hot or cold.