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 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 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 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.

DIANE'S FRESH APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
• Mix apples, eggs and oil with an electric mixer.
• Add the flour, sugar, baking soda and cinnamon; mix well.
• Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
• Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
• To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
• Spoon over cake, allow to cool before serving, ENJOY.

CARAMEL APPLE LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
• Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
• Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.

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.

APPLE CARAMEL SUNDAE TART RECIPE - (4.4/5)

Steps:

• Microwave caramels and 3 Tbsp. milk in microwaveable bowl on high 1 min. or until smooth, stirring after 1 min. Pour 1/3 cup sauce into small microwaveable bowl; refrigerate until ready to use. Pour remaining sauce into crust; top with nuts. Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in Cool Whip. Spoon into crust. Freeze 4 hours or overnight. Spoon apple pie filling over pie. Microwave reserved caramel sauce on HIGH 30 sec. or until warmed; stir. Drizzle over pie. Let stand 15 min.

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 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.