Y’all went bananas over the two-ingredient mini pumpkin cakes I shared, so I’m back with an equally easy, but (in my humble opinion), way tastier dessert. This one technically has more than two ingredients, but just barely. All you need are apples, applesauce, and spice cake mix (and if you want to be extra fancy with it, you need two more things to make the simply-divine salted caramel sauce).
I first saw this recipe around August, just after I got pregnant, and I’ve been craving it ever since. I didn’t make it right then and there, because I had a feeling if I did I’d eat the entire thing—by myself. I was right about that assumption, so it’s a good thing I waited.
I finally made it a few weekends ago, and oh.my.gosh. It’s perfect. It tastes like apple cider in cake form, which means it’s the perfect dessert for this holiday season. Not to mention, it comes together in a snap, and (if you can stay away from the caramel sauce and a dollop of ice cream on top), it’s not too horrible for you since it’s just apples, applesauce and cake mix. (But I highly suggest the caramel and ice cream, obviously.)
You can make this in a variety of ways: mini cakes in a brownie pan, as a cake in the oven, or if you’re short on time and want to impress people: in the ultra-cool Rockcrok or a piece of stoneware in just 10 minutes in the microwave. True story. I’m sure you can try it in other vessels, but those are just the ones I’ve made it with so far.
Oh, and the Salted Caramel Sauce is beyond easy to make, plus, it’s mouth-watering delicious…like I want to eat it with a spoon. But fair warning: it’s rich. Very, very rich, but it pairs nicely with the cake. If you want to skip the sauce, sprinkle on some powdered sugar, make your own cinnamon vanilla (or bourbon) whipped cream, or top it with some vanilla ice cream. Oh you know another way you can it it? Just plain…with a fork…because it’s just that good.
slightly adapted from Pampered Chef
For the cake:
2 red apples
1 pkg (15.25 oz) spice cake mix
1 ½ cup cinnamon applesauce
Salted Caramel Sauce:
Directions for cake:
Preheat oven to 325-degrees if using Brownie Pan or plan to cook in the oven. Grease vessel with oil or Brummel and Brown. Core and dice two apples. (I like using a Food Chopper, because it’s fast and easy). If using anything other than a brownie pan, pour half of the apples onto the bottom and spread them out.
In a large bowl, whisk the cake mix and applesauce until blended. Pour half (or all if using a brownie pan) of the diced apples into the batter and mix. Spoon the batter into your pan (and over the apples if applicable) and spread evenly. For brownie pan, fill wells until full of batter.
Rockcrok or stoneware: Microwave, on HIGH for 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove from the microwave, uncover, and let stand for 10 minutes. Invert cake onto a plate.
Brownie Pan: Bake for 20-22 minutes or until a wooden pick inserted into the center comes out clean. Remove pan from oven and let stand for 5 minutes. Remove the cakes from the pan and serve. Allow cakes to cool before adding topping.
Directions for Caramel Sauce:
Place the syrup in a small saucepan. Heat over medium-high heat until small bubbles form, stirring occasionally. Add Brummel and Brown; stir until butter is melted. Bring the mixture to a boil. Boil for 1 minute, stirring constantly.
Remove from the heat; let cool 15-20 minutes or until thickened (similar to the consistency of honey). Just before serving, drizzle with the caramel and sprinkle with salt.
Make this for your next holiday gathering, or just have them around the house as a quick breakfast or snack. Your kids, family members, and guests will thank you, and you’ll just be happy you didn’t have to break a sweat to make something so tasty!
This is a sponsored conversation written by me on behalf of MSB New Media & Unilever. The opinions and text are all mine.