CARAMEL APPLE PECAN PIE CAKE
Ingredients
- 1 box golden yellow cake mix
- 1 stick butter softened
- 1 egg
- 6 oz. butterscotch chips
- 2 apples cored and diced {no need to peel}
- 2 T brown sugar
- 2 T white sugar
- 1 T ground cinnamon
- 1 cup pecans chopped
- 14 oz. can sweetened condensed milk
- 16 caramels cut into 1/4s*
Instructions
- Mix dry cake mix with butter and egg until it forms a soft batter and press into a 9 x 13 baking dish that has been sprayed with cooking oil spray. Flour fingers to keep dough from sticking to your hands.
- Toss apples with sugar, brown sugar and cinnamon and place on top of batter.
- Sprinkle with pecans and butterscotch chips.
- Slowly pour condensed milk overall in a thin stream, covering every section of the pan. Bake at 350.
- Add caramels during the last five minutes, just to melt, if they bake too long they will get hard.
- Baking time depends on how much liquid the apples have so time will vary.
- Check at 30 minutes and then every 5 minutes until cake is brown and set. Mine took 45 minutes. Let cool completely. Cut into squares to serve. Makes 1 9 x 13 cake.
Notes
*Be careful not to get the caramels too hard, omit if desired~the cake will still have a rich caramel flavor from the brown sugar and butterscotch chips
Be sure to bake your cake until set, the fresh apples add a lot of moisture!