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cake layer
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filling ingredients
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apple spice layer
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cream cheese top layer
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baked & cooling
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A Fall version of everyone's favorite Gooey Butter Cake. I started with a spice cake mix and added some caramel extract to bottom layer. Fresh apples with spices, brown sugar & toffee bits as the center layer ~ then the standard cream cheese & powdered sugar top layer (which puffs up and tastes almost like cheesecake).
CARAMEL APPLE Spiced GOOEY BUTTER CAKE
Cake
1 box spice or caramel apple cake mix
2 eggs…………………………………........…8 TB (1 stick) butter, melted
1/2 tsp. caramel extract
Filling
3 medium-big apples, peeled & diced (Rome Beauty are good baking apples) ~ or you could pulse them or shred them with your food processor ~ I leave the peels on and shred them in the food processor, so that you don’t have larger pieces when you try to cut the cake into squares later.
1/4 to 1/2 cup Heath or toffee bits
1/2 cup brown sugar…………….........……..1-1/2 tsp. cinnamon
1/2 tsp. ground ginger………………........…1/4 tsp. ground nutmeg
Topping
1 8 oz. package of cream cheese, softened
2 eggs…………………………………….1 tsp. vanilla
1/4 tsp. caramel extract
2-1/2 cups powdered sugar (plus 1/2 cup to dust on top of cooled cake)
***
Preheat oven to 350. Generously spray a 9x13” pan with non-stick baking spray.
Combine cake mix, egg and butter with an electric mixer. Spread in the prepared pan (easiest to do with the back of a dampened spoon, or damp fingers).
Mix the apples, toffee bits, brown sugar, cinnamon, ginger and nutmeg in a large bowl. Spread out over the cake mixture in the pan.
Using the same electric mixer, beat cream cheese, eggs and extracts until smooth. Gradually beat in the powdered sugar. Then raise speed to high and beat a minute or so until very smooth. Pour onto cake mixture and spread evenly.
Bake at 350* for about 35-45 minutes (outside should be firm, but the cheesecake layer should still be a little gooey). Let cool completely; then dust with powdered sugar. Cut into squares to serve.
CARAMEL APPLE Spiced GOOEY BUTTER CAKE
Cake
1 box spice or caramel apple cake mix
2 eggs…………………………………........…8 TB (1 stick) butter, melted
1/2 tsp. caramel extract
Filling
3 medium-big apples, peeled & diced (Rome Beauty are good baking apples) ~ or you could pulse them or shred them with your food processor ~ I leave the peels on and shred them in the food processor, so that you don’t have larger pieces when you try to cut the cake into squares later.
1/4 to 1/2 cup Heath or toffee bits
1/2 cup brown sugar…………….........……..1-1/2 tsp. cinnamon
1/2 tsp. ground ginger………………........…1/4 tsp. ground nutmeg
Topping
1 8 oz. package of cream cheese, softened
2 eggs…………………………………….1 tsp. vanilla
1/4 tsp. caramel extract
2-1/2 cups powdered sugar (plus 1/2 cup to dust on top of cooled cake)
***
Preheat oven to 350. Generously spray a 9x13” pan with non-stick baking spray.
Combine cake mix, egg and butter with an electric mixer. Spread in the prepared pan (easiest to do with the back of a dampened spoon, or damp fingers).
Mix the apples, toffee bits, brown sugar, cinnamon, ginger and nutmeg in a large bowl. Spread out over the cake mixture in the pan.
Using the same electric mixer, beat cream cheese, eggs and extracts until smooth. Gradually beat in the powdered sugar. Then raise speed to high and beat a minute or so until very smooth. Pour onto cake mixture and spread evenly.
Bake at 350* for about 35-45 minutes (outside should be firm, but the cheesecake layer should still be a little gooey). Let cool completely; then dust with powdered sugar. Cut into squares to serve.
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