I have a scratch made version of this cake that I decided was too many steps for most. I think using a box cake mix and stepping up the ingredients really make this perfect for anyone to whip up in their kitchen. You can visit my professional page on Facebook and LIKE it to see what’s happening in my kitchen all the time!
This cake would be delicious over coffee with your girlfriends & it would be amazing to sit on your table this year for Thanksgiving too. It’s the kind of cake that someone will walk up to and say- Oh my Word… and wish dessert was first. The toasted pecans really send it over the top. It’s vital that you toast them though- because, that is what really adds a WOW to the overall happy dance that happens in your mouth!
I must add that sadly from a photography end I have an iPhone. Most of my photos are taken with it… as I am saving for a PRO camera.
There are however, occasionally some bad ass photos- like the one above and they are taken by my dear friend, Katy Biagini. Below is a link to her work on Facebook where you can check her out! She’s amazing & more importantly she loves the Lord with her whole heart. She will relax any situation for a photo and you leave your time with her feeling like you wish you were her neighbor : ) Everything she earns from this business is going to help her and her husband Ryan adopt a baby! Please consider using her for anything you need!
So the cake! Start with one of these:
You’re gonna need some of this also:
You’ll also need some apples, cool whip, cream cheese, eggs,apple sauce, Milk.. the recipe below will break all the amounts down.
Start by combining the cake mix, eggs, apple sauce, & Milk. You want to mix them together until they look like this:
You will need two round cake pans. I’d say 8 or 9 will work one will just cause taller layers. I am a fanatic about buttering the pan & then covering in flour…. I’m not brave enough to use the Pam spray on a cake!
Then you want to fill each pan as evenly as possible … I have a scale because I’m obsessed and I weigh them! Don’t be like me though- trust your eye sight.. unless you have ASTIGMATISM like me.. maybe a scale is best … HAHA. I like to take an offset spatula and even the top so they bake as flat as possible.
While they are baking make your MOUSSE! This is so so very good. Seriously. Its so very easy and almost impossible to mess up.
Take your caramel & beat it together with your cream cheese & powered sugar. (Both from the fridge- don’t let them get to room temp or your mousse will be.. ganache..)
Once they are blended nicely add your whipped topping mixing slowly until you can just tell it’s ready… it will be smooth and beautiful like this:
After the layers are cooled (which means taking them out and letting them rest a couple hours) You are ready to assemble!
Your final layer will be the most beautiful. Cover it with the toasted Pecans & then drizzle caramel dip all over it! I have some caramel sauce that I get from Starbucks that came in handy for the drizzling. But seriously it’s just a spoon and a buncha waving all over the cake!
Look at that goodness…. Make sure you have enough Mousse in each layer- so it doesn’t look sad like my bottom layers! : )
Keep this beauty in the fridge until ready to serve because the mousse is sensitive to warmth. You can keep it covered for a good week in the fridge if you have leftovers!
I want to see this all over your Pinterest boards! I cannot wait to hear how this turns out for you and how much you are in L O V E!
Keep this Cake in the Fridge until serving time! It's so much better that way!
- Apple Cake
- 1 spice cake mix
- ¾ cup apple sauce
- ½ cup milk
- 4 eggs
- ? cup oil
- 2 apples, peeled and chopped as evenly as possible (I used Pink Lady)
- Caramel Mousse
- 8 oz cream cheese
- 1 cup powdered sugar
- 16 oz whipped topping, thawed but, COLD
- 1 cup caramel dip
- 1/2 Cup toasted Pecans
- 1 Cup Caramel dip
- Apple Cake
- Combine cake mix, apple sauce, milk, eggs and oil.
- Stir in chopped apples.
- Divide batter between two greased, round cake pans.
- Bake at 350° for 25-30 minutes.
- Caramel Mousse
- In a large bowl, beat the cream cheese.
- Add caramel dip, beat until smooth.
- Beat in powdered sugar.
- Fold in whipped topping.
- Caramel Apple Mousse Cake
- Allow the cakes to cool before cutting them in half.
- Spread ¼ of the caramel mousse on each of the 4 layers.
- Spread caramel dip over the top layer of mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand, if needed.
- Top the cake with toasted pecans.