Ingredients
For the Cake:
- 13.25 ounce box spice cake mix plus eggs, oil, and water as called for on the box
- 12.25 ounce jar caramel sauce or homemade
For the Pudding Layer:
- 3.4 oz box instant vanilla pudding mix
- 2 cups cold milk
Homemade Apple Pie Topping:
- 3 medium apples peeled, cored, and diced (about 4 cups)
- 2 tbsp butter
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/2 cup apple cider or apple juice
- 1 tsp vanilla extract
Optional Topping:
- Caramel sauce for drizzling
- Whipped topping whipped cream, or ice cream
Method
- Prepare and bake the spice cake according to the package directions in a 9x13” pan. Once baked, let it cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake. Pour the caramel sauce over the warm cake, letting it seep into the holes. Let the cake cool completely.
- In a mixing bowl, whisk together pudding mix and milk until smooth and thickened, about 2 minutes. Spread evenly over the cooled cake.
- Cook the Apple Pie Topping: In a large skillet, melt butter over medium heat. Add diced apples and cook for 3–4 minutes until slightly softened. Stir in brown sugar, granulated sugar, cinnamon, nutmeg, and salt; cook 2–3 more minutes.
- In a small bowl, whisk together cornstarch and apple cider until smooth, then pour into the skillet. Cook, stirring, until thickened (about 3–5 minutes). Remove from heat and stir in vanilla.
- Let the filling cool slightly before spooning over the pudding layer.
- Once the apple layer is added, drizzle more caramel sauce generously over the top. Cover and chill for at least 1 hour before serving, up to overnight.
- Slice and serve with a dollop of whipped topping or a drizzle of extra caramel for good measure.
Nutrition
Notes
Tips:
- Use any apples you love! Granny Smiths give a nice tart bite, but Honeycrisp or Fuji add extra sweetness.
- Storage: This cake actually gets better after chilling overnight — the flavors soak together beautifully. I like to wait until I'm about to serve the cake to add the apple topping so the cake doesn't become soggy.
- Make it ahead: The apple topping can be made up to 3 days in advance and stored in the refrigerator. Spoon the topping over the cake as is- or reheat gently on the stovetop for a warm apple topping.
- Shortcut: If you’re short on time, you can use canned apple pie filling — but the homemade version is totally worth the extra 10 minutes.
- Add chopped walnuts, salted peanuts, or pecans for crunch
- Drizzle hot fudge or chocolate sauce over top for a twist.