Apple and Caramel Spice Cake

Apple Spiced Cake with a sweet Caramel Frosting is the perfect combination of Fall flavors.

Preparation 1 hour
Cook Time 00:00
Total Time 1:00


  • 1 9 inch Applesauce Cake
  • 1 6 inch Applesauce Cake (you'll have 1 6" cake left over)

Caramel Frosting

  • 2 cups dark brown sugar
  • 1 cup heavy cream
  • 3 tablespoon butter
  • 1 teaspoon vanilla
  • 2 - 3 cups powdered sugar
  • Planters Cinnamon Sugared Pecans


  1. Bake two batches of Applesauce Cakes. You can make two full 9 inch cakes if you'd prefer. Once baked and cooled, wrap them in plastic and place them in the fridge overnight.

For the Frosting

  1. Place Brown Sugar and heavy cream into a medium sized pot and cover it. Bring to a simmer to for 2 minutes, then with a wet pastry brush, wipe away any sugar crystals from the sides of the pot. Using a Candy Thermometer, cook it uncovered until it reaches 238 degrees F.
  2. Turn off heat and add the butter, but do not stir. Leave the candy thermometer in place and let it sit for 1 hour until the temperature comes down to 110.
  3. The butter will be melted on top, stir in with a spatula and then transfer to mixer. Mix for several minutes with a paddle attachment until caramel and butter come together and is less separate.
  4. Change the paddle attachment for the whisk attachment and add in powdered sugar a half cup at a time. More or less powdered sugar may be required depending on your desired consistency.
  5. Remove cakes from fridge and frost just the tops. Add cinnamon pecans for decoration.


Recipe Notes

Recipe from Joy of Cooking

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