CARAMEL APPLE AND PECAN LAYER CAKE

5 from 1 vote

CARAMEL APPLE AND PECAN LAYER CAKE

The apple filling, toffee sauce and cakes can be made a day ahead. Store the apple filling and sauce in the fridge and bring to warm room temperature (about 72+ degrees) or give them a quick spell in the microwave but not too warm or you’ll melt the cream. Wrap the cake in plastic wrap once cooled.

Prep Time45

Cook Time45

cooling time4

Total Time5 30

Course: Dessert

Servings:

Calories: 773kcal

Author: Lovoni

Equipment

2 x 9-inch round deep cake pans or 8 inch will also work

Ingredients

US Customary - Metric

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

TOFFEE SAUCE

1 cup heavy whipping cream
1 cup butter
1 cup packed brown sugar

Instructions

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.

Nutrition