Caramel Apple Spice Cakes, sweet, sticky caramel apple topping with a spiced apple cake are the perfect semi-homemade treat for fall.
These semi-homemade Caramel Apple Spice Cakes are an easy way to add a little something special to your box of cake mix.
Apples are the first thing I think of for fall, as I’m not a huge pumpkin spice fan. Located in Washington State where nearly 60% of the U.S. apples are grown, we have our fresh pick for the season. For this recipe I use Gala apples, but any apple will work here. Granny Smith apples are one of my favorites for baking and another great choice.
Caramel Apple Spice Cakes take about 25 minutes from start to finish. Just mix up a box of Betty Crocker Spice Cake Mix or your favorite box mix, add a teaspoon of my caramel apple topping, bake according to package directions and finish with more of my caramel apple topping.
Caramel apple topping comes together in just 5 minutes on your stove top. Diced apples coated in a cinnamon sugar mixture and sauteed in butter with a splash of cream and vanilla makes a sticky sweet topping and let’s you know that fall has arrived.
Caramel Apple Spice Cakes
- Muffin tins
- Parchment paper or muffin liners
- 1 15.25 oz box Spice cake with pudding in the mix
- 3 cups apple diced (about 4 apples)
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/4 cup butter
- 1 tbsp cream
- 1/2 tsp vanilla
- Preheat oven to 350 degrees.
- Mix together spice cake according to package directions.
- Toss together diced apple, granulated sugar and cinnamon in a small bowl.
- Melt butter in a medium sauce pan over medium heat. Add apple mixture and saute for 3-5 minutes until apples are tender. Add cream and vanilla. Remove from heat.
- Prepare muffin tins with parchment paper or liners. Fill each muffin tin 3/4 full. Add a teaspoon of apple mixture to the top of each.
- Bake for 15 minutes at 350 degrees, or until cooked though and edges starting to just brown.
- Let cool, then top each with the remaining caramel apple topping.
A Dash of Cinnamon
The cinnamon sugar mixture that coats the apples in this recipe transform plain old apples into fall flavored apples. Cinnamon comes from the bark of trees in the genus Cinnamomum. It dates back to 2000 BC and has been used to treat coughs, sore throats and arthritis. Today it is known to be an antioxidant and anti-inflammatory and can be found in several different grades ranging in quality. I like to keep my package of cinnamon sticks tightly sealed to maintain the freshness and flavor.
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