Apple Spice Cake with Salted Caramel Sauce

Prep 10 min


Cook 20 min


Ready in 30 min

This applesauce cake has all the flavors of fall - plus a simple homemade caramel sauce! 


  •  Oil for brushing pan
  • 1   red apple such as Gala, Braeburn, or Fuji
  • 1 pkg (15.25 oz or 515 g) spice cake mix
  • 1 ½ cups (375 mL) unsweetened applesauce
    Salted Caramel Sauce
  • ½ cup (125 mL) pure maple syrup
  • 2 tbsp (30 mL) butter
  •  Coarse sea salt


  1. Brush the bottom and sides of the Rockcrok® Everyday Pan with oil using the Chef’s Silicone Basting Brush
  2. Core the apple using the Corer. Cut the apple in half crosswise, then slice the apple halves using the Simple Slicer on the #3 setting. Cut slices in half. 
  3. Starting at the edges of the pan, carefully arrange the apple slices, slightly overlapping, in the bottom of the pan. 
  4. In a large bowl, whisk the cake mix and applesauce until blended. Spoon the batter over the apples and spread evenly.  
  5. Microwave, covered, on HIGH for 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove from the microwave, uncover, and let stand for 10 minutes. 
  6. Place the syrup in a small saucepan. Heat over medium-high heat until small bubbles form, stirring occasionally. Add the butter; stir until butter is melted. Bring the mixture to a boil. Boil 1 minute, stirring constantly.  
  7. Remove from the heat; let cool 15-20 minutes or until thickened (similar to the consistency of honey). 
  8. Carefully invert the cake onto a serving platter. Just before serving, drizzle with the caramel and sprinkle with salt. 


  • 12  servings of 1 slice

Nutrients per serving:

Calories 210, Total Fat 5 g, Saturated Fat 2 g,
Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 43 g, Fiber 1 g, Protein 2 g

Cook's Tips:

To prepare in a conventional oven, preheat oven to 375°F (190°C). Follow steps 1-4 as directed. Bake on center rack for 32-35 minutes or until wooden pick inserted near the center comes out clean. Remove from the oven and loosen the edges of the cake. Cool for 10 minutes, then invert onto a platter. Prepare the sauce as directed while cake is baking; continue as directed. 

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