If I’ve said it once, I’ve said it a thousand times, Andrew and I love apple cider and especially cider mills. Caramel Apple Cider is quintessential fall and just says September. I blogged about our love affair with the cider mill here when we did Kensington’s Cider Mill for her second birthday. This cake will make you happy.
1 box of yellow cake mix
2 small boxes instant vanilla pudding
1/2 cup veggie oil
1 cup apple cider, plus a few extra splashes for the frosting
1 cup applesauce
2 tablespoons cinnamon (divided)
1 cup caramel pieces (found on the chocolate chip aisle)
1 cup caramel ice cream topping
1 stick butter, softened
4 cups powdered sugar
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, 1 cup cider, eggs, applesauce and 1 tablespoon cinnamon with electric mixer. Stir in caramel pieces. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat butter, powdered sugar and 2-3 splashes of cider with electric mixer until creamy. Beat in remaining tablespoon of cinnamon. Add more sugar if the frosting is too runny and more cider if it’s too thick.
Spoon caramel ice cream topping over cooled cake and then frost with your cider frosting.
If you can’t find cider (which you should this time of year) you can use apple juice instead. If you can’t find the caramel pieces on the chocolate chip aisle, then unwrap some caramel candy squares and chop them up a bit…they’ll work equally as well.
This cake brings back wonderful memories of Michigan. It’s fall y’all!