Dessert

Apple Pumpkin Carrot Cake (with caramel sauce) is for Dessert.

Apple Pumpkin Carrot Cake (with caramel sauce) takes 15 minutes to prepare.

Apple Pumpkin Carrot Cake (with caramel sauce) takes 40 minutes to cook.

Apple Pumpkin Carrot Cake (with caramel sauce) makes 12 servings.

The ingredients for Apple Pumpkin Carrot Cake (with caramel sauce) are:

1 Betty Crocker Carrot cake mix
2/3 C Pumpkin puree or apple sauce no sugar added
2 eggs
1 C water

1 Apple

Sauce:
1/2 C Light cream (10%)
1/2 C Brown sugar - packed (or 1/4 C maple syrup)
1 tsn butter
1 tsn vanilla extract

Here is how you make Apple Pumpkin Carrot Cake (with caramel sauce):

Prepare cake as per intructions - substitute oil with pumpkin puree (home made) or apple sauce // and only 2 eggs.Core and slice apple. Layer on bottom of 9X9 dish. Cover with cake mix. Bake for 40 min at 350F.Cool and reverse onto a serving plate.Sauce: In a medium saucepan, combine cream and brown sugar; bring to a boil over medium-high heat, whisking constantly. Reduce heat, and simmer for 8 minutes, whisking constantly. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes. Drizzle over the cake.Serving Size:?12 servings

The nutritional information for Apple Pumpkin Carrot Cake (with caramel sauce) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 244.5

• Total Fat: 5.2 g
• Cholesterol: 40.0 mg
• Sodium: 304.0 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 0.4 g
• Protein: 2.4 g