Ingredients
- For the cake:
- 1 box White cake mix
- ½ C Brown sugar
- ¾ C Milk
- ½ C Vegetable oil
- 3 Large eggs
- ½ C Sour cream
- 2 tbsp Caramel
- 2 tsp Cinnamon
- For the streusel:
- 1/4 C Brown sugar
- 3 tbsp Flour
- 2 tsp Cinnamon
- 2 tbsp Unsalted butter
- For the toppings:
- 1 jar Caramel Sauce 14 oz.
- 1 ½ C Heavy whipping cream
- ¾ C Powdered sugar
- 1 recipe Apple pie filling (see below)
Instructions
- Preheat oven to 350°F.
- Prepare cake by combining cake mix with brown sugar, milk, vegetable oil, eggs, sour cream, caramel and cinnamon. Stir just until combine. Pour half the cake mix in bottom of a 9-inch by 13-inch pan and spread evenly.
- Prepare the streusel by combing all dry ingredients in a microwave-safe bowl: brown sugar, cinnamon and flour. Add butter and microwave for 30-60 seconds until butter is melted. Stir melted butter into dry ingredients. Sprinkle half the streusel mixture over the bottom of the pan and gently swirl with a knife. Pour remaining cake batter on top and sprinkle with remaining streusel.
- Bake cake for 24-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow cooling for 10 minutes.
- Prepare apple pie filling (recipe below)
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes.
- Pour remaining jar of caramel sauce over the cake and top with apple pie filling (recipe listed below).
- Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
- Beat heavy whipping cream on medium-high speed. Slowly added powdered sugar, increasing speed to high and beat until stiff peaks form. Spread over cooled cake.
- Sprinkle with toffee bits and drizzle with caramel if desired.
