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Apple Crisp Cake w/ Caramel Sauce




Source of Recipe


EDC 2000~Pillsbury


List of Ingredients




Topping

1/2 C All-Purpose Flour
1/2 C Rolled Oats
1/4 C Packed Brown Sugar
1/2 C Butter

Cake

1 Pkg Pillsbury Moist Butter Yellow Cake Mix
1 C Water
1/2 C Butter -- Softened
1 Tsp Cinnamon
3 Eggs
2 C Thinly Sliced Peeled Apples
Sauce
1 1/2 C Caramel Topping
1/2 C Pecans -- Chopped






Recipe



Heat oven to 350.

Generously grease and flour 13 x 9 inch pan. Lightly spoon flour into a measuring cup; level off. In small bowl, combine flour oats and brown sugar; mix well. With fork, cut in 1/2 cup butter until mix resembles coarse crumbs. Set aside.

In large bowl, combine all cake ingredients except apples; beat at low speed until moistened. Beat 2 mins at high. Pour batter into pan. Arrange apple slices over top of batter. Sprinkle with topping.

Bake at 350 for 38-43 mins. Or until deep golden brown. Cool 5 minutes before serving.

In small saucepan, combine sauce ingredients. Cook over medium heat until warm, stirring constantly. Serve warm sauce over cake. Serving Size : 12


NOTES : Best choice, use Granny Smith, Rome Beauty or Harrison Apples.