Gooey Apple Cake Food

CARAMEL APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
• Dump both cans of apple pie filling into the baking dish. Sprinkle allspice and cinnamon over apples. Stir to mix. Smooth with a spatula.
• Cut ½ of the bag of caramels in half. Sprinkle them over the top of the apples.
• Top with DRY cake mix. Smooth with a spatula.
• Evenly add cold butter pieces to the top of the cake
• Place in the oven and let bake uncovered for 45 minutes. Rotate pan half way through cooking.
• The cake is done when the sides of the cake are bubbling and it is golden brown on top.

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

GOOEY CARAMEL APPLE HAND PIES

Steps:

• Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes.
• Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork.
• Brush the tops with beaten egg and sprinkle with demerara sugar. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes. Drizzle the hand pies with leftover caramel sauce and serve.

GOOEY GOOEY CAKE

Steps:

• For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
• In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
• For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
• Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
• Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.

AMAZING CARAMEL APPLE CAKE

Steps:

• Mix sugar, butter and eggs together.
• Add remaining dry ingredients (will be thick, like cookie dough).
• Peel and chop apples.
• Add chopped apples to batter, mix well.
• Spread into greased 9x13 pan.
• Bake at 350 for 30 - 40 minutes.
• Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat.
• Sir frequently until slightly thick.
• Pour sauce over warm cake.
• Serve warm.

APPLE BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease an 8x8-inch square pan.
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Whisk in the egg, melted butter, milk and vanilla until moistened. Spread evenly in the pan (mixture will be slightly sticky).
• Make the filling:
• In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth. Beat in the egg, then beat in the melted butter and vanilla. Scrape down the bowl, then beat in the powdered sugar, cinnamon and nutmeg.
• Spread the filling over the cake layer, then bake 45-50 minutes or until the center is set (do not overbake as the center should be slightly gooey). Cool completely before serving. Garnish with whipped cream and dust with cinnamon. For best results, let cake sit at room temperature for 15-30 minutes before serving.
• Refrigerate any leftovers in an airtight container for up to 4 days.

APPLE DUMP CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray
• Pour the 6 cups of cold water into a large mixing bowl.
• Add the 1/4 cup of lemon juice to the cold water.
• Place peeled, cored, and diced apples into the lemon water.
• Using a colander, completely drain the diced apples.
• Transfer the drained diced apples back into the same large mixing bowl.
• Sprinkle the diced apples with the sugars, cinnamon, and apple pie spice. Using a large spoon, toss the apples until well coated.
• Pour the coated apples into the buttered 9x13 baking dish, making sure to spread the apples evenly.
• Top the apples with the cake mix. Gently shake the pan to help distribute the cake mix.
• Arrange the cold butter pats evenly on top of the dry cake mix.
• Using a spoon, drizzle the melted butter between the butter pats.
• Place the Apple Dump Cake in the oven, and bake for 50 minutes or until the top is golden brown.
• Serve warm.

GOOEY CARAMEL APPLE BARS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. , Roll out larger portion of dough between two sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges of pan. , In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg. Stir in cream. , In a Dutch oven, melt butter. Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust. , Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GOOEY APPLE SHEET CAKE

Steps:

• Melt butter, stir in sugar and eggs.
• Add flour and baking soda alternately with buttermilk, mixing well.
• Fold in apples, raisins, and pecans.
• Spread batter into well greased (or sprayed) 13 x 9 baking pan.
• Topping: Mix and put on cake BEFORE baking.
• Bake in a 350º oven for 45 minutes.

GOOEY BUTTER APPLE CAKE

Steps:

• Preheat oven to 350 F.
• Set aside an ungreased 9" x 13" pan.
• Peel and slice the apples.
• Then toss them in a bowl with the lemon juice to keep them from turning brown.
• Set aside.
• Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.
• The batter should easily come together into a ball.
• Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.
• Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.
• While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.
• Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.
• Beat on medium for 1 minute.
• Add sugar and beat 1 minute more.
• Add the apple slices to the cream cheese mixture.
• when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue.
• The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work.
• Let cool 30 minutes.
• Refrigerate leftovers.

GOOEY CARAMEL APPLE CAKE

Steps:

• Preheat your oven to 350 degrees F. Lightly coat an 8x8-inch light metal baking pan with cooking spray, then with line parchment paper so that some overhangs the sides. Lightly coat a second time, then set aside.
• In a medium bowl, whisk together the white whole wheat flour, cinnamon, salt, baking powder, baking soda, nutmeg, and allspice. Set aside.
• In a large mixing bowl, beat the brown sugar, butter, coconut oil, egg, and milk on medium high speed until light and creamy, about 2 minutes total. Fold in the apples and 1/2 cup chopped pecans, reserving the whole pecans for the topping. Add the dry ingredients to the wet, then fold again until combined. Scrape the batter into the prepared baking dish.
• Drizzle the caramel over the batter, then sprinkle with the remaining whole pecans.
• Bake until deep golden at the edges and the sides begin to pull away from the pan, about 30 minutes. Let cool in the pan on a wire rack for 30 minutes, then remove from the pan using the parchment paper "handles."
• To serve, cut into squares, drizzle with additional caramel, and top with vanilla ice cream, if desired.

GOOEY APPLE CAKE

Steps:

• Preheat oven to 350°F Coat a 9-inch square pan with cooking spray.
• Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
• Combine remaining 3 tablespoons butter, 1⁄2 cup sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

UNIQUE APPLE CAKE WITH A GOOEY TWIST

Steps:

• Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
• In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread batter in prepared pan.
• Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice.