Caramel apple bouquet cake is easy to prepare. Caramel drizzle and chunks of toffee make it irresistible. So it’s perfect for fall!
Yes, it’s easy because it uses cake mix, apple pie filling, and whipped cream.
You know I love baking from scratch, but I also think there is a place for quick recipes that use a few shortcuts from the store. Processed cake batter is one of my favorite kitchen tricks, after all.
° 1 box vanilla cake mix
° 1 tablespoon apple pie spice
° 1/2 cup water
° 1/3 cup vegetable oil
° 3 large eggs
° 2 tsp vanilla extract
° 1 20-ounce package apple pie filling, coarsely chopped
° 1 cup caramel sauce, room temperature or slightly warm
° 1 8-ounce container, skin-covered, thawed
° 2/3 cup chopped toffee
Heat oven 350 degres F . Spraying 9″ 13″ pan with non-stick cook spray.
In a large bowl with an electric mixer, beat cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
Use a rubber spatula to fold the apple pie filling.
Pour mix to prepared skillet.
Bake in a preheated oven for 28-33 minutes.
Transfer cake to wire rack and leave to cool for 10 minutes.
Poke a warm cake every inch or so with a straw, halfway into a cake. Put 3/4 cup of the caramel sauce on the cake, letting it fill in the holes. The cake has cooled completely.
Cover the cake with the whipped topping, the toffee pieces and the remaining 1/4 cup of the caramel sauce.
Cover the remaining caramel apple cake and refrigerate for up to 3 days.