Caramel Apple Cake and Pecan Layer Cake – pecan cake layered with caramel apples, toffee sauce and billowy whipped cream then drizzled in more toffee sauce. Decadent and seasonal, perfect for an afternoon tea, a fall birthday or as an end to a holiday meal.Jump to Recipe
I used a boxed cake mix for this recipe. The whole idea was for the cake to be a bit simpler to make. So I have no qualms about cutting a corner or two and using a boxed cake or boxed pastry when need be. I like the idea of the ease in which one can joosh-up a boxed cake with something as simple as a buttercream icing or caramel apples and cream. Then anoint the whole cake in toffee sauce and the boxed cake is a thing of the past and now you have something quite decadent and special. Feel free to add a splash of spiced rum or brandy to the apples or the sauce. Or both.
Although there’s a few components to this cake recipes, they have but a few ingredients and are easy to make. The most difficult part is creating the layers, cutting through the two cakes to create four. For this use a long, serrated knife and be patient, go slowly. Then it’s a simple matter of adding the layers. This cake is wonderfully celebratory but not difficult to create. A definite treat for the season. Chat to you soon, Lovoni xo
CARAMEL APPLE AND PECAN LAYER CAKE
- 2 x 9-inch round deep cake pans or 8 inch will also work
- 2 x 15.25 oz boxes vanilla or white cake mix, plus ingredients listed on the box to make the cake
- 1 cup toasted finely chopped pecans, divided
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
CARAMEL APPLE FILLING
- 1/3 cup butter
- 3 lbs Granny Smith apples, peeled, cored and diced
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup butter
- 1 cup packed brown sugar
To make the apple filling:
- Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon and vanilla. Cook, stirring occasionally, for 5 to 10 minutes, or until the apples are softened but not mushy; set aside to cool.
To make the sauce:
- Combine all ingredients in a medium saucepan. Heat and stir over medium heat until the butter is melted and sugar is dissolved. Let simmer for 2 minutes until the sauce thickens a little. Set aside to cool to warm room temperature.
- For the cake: Preheat the oven, grease and line two deep, 9-inch (or 8-inch) round cake pans with parchment paper. Make the cakes according to the directions on the boxes using the ingredients specified on the box (usually eggs, water and oil but it various between brands), folding the pecans in – 1/2 cup in each cake. Cook the cakes according to package directions – mine took 45 minutes to cook. Let the cakes stand in the pans for 10 minutes before turning out onto a parchment paper-lined wire rack to cool completely.
- Using a long, serrated knife, cut each cake in half horizontally through the middle to create 4 cakes. If the cakes have domed on top, I slice the domes off to create a flat surface.
- Cut wide strips of parchment paper and place around the edge of your serving plate or cake stand. This is so you don’t get filling all over your serving plate. Place one cake, cut side up, on the serving plate.
- Beat the cream in a large bowl using an electric mixer until soft peaks form. Add powdered sugar and vanilla; beat until well combined.
- Drizzle 6 tablespoons of toffee sauce over the top of the first cake layer. Carefully spread one-third of the apple mixture over the cake. Spread one-quarter of the cream mixture over the apple filling. Place another cake layer, cut side up on top of the cream. Drizzle with 6 tablespoons of sauce, spread with half of the apple mixture and one-third of the remaining cream. Add another cake layer and repeat with the layering, finishing with a cake layer. Drizzle the top of the last cake layer with 6 tablespoons of sauce and top with the remaining cream. Drizzle the cake with a little more sauce just before serving. Remove the pieces of parchment paper from the serving plate. Serve any remaining sauce warm with the cake when served. Serves 12.