Caramel Apple Crumb Cake

Caramel Apple Crumb Cake

This is a sponsored post for Krusteaz. All thoughts and opinions are my own.

Krusteaz challenged me to “Seize the What If” and create a dessert with one of their baking mixes to inspire home cooks to think outside the box. Using Krusteaz cinnamon crumb cake and muffin mix I created a caramel apple crumb cake.

I baked mostly as directed on the box but snuck in a layer of apples between the cake and the crumb topping and finished with a generous drizzle of the easiest caramel sauce you will ever make. I may have added some vanilla extract to the cake too because I’m secretly in love it. Lately I’ve been adding it to everything.

The apples are briefly sauteed with brown sugar and cinnamon to soften them up first. The caramel sauce is made of caramel candies melted in the microwave with a little milk to form a pourable sauce that won’t harden up as it cools.

You end up with a sticky, cinnamon crunch apple topping with a moist, dense cake underneath that is absolutely delectable.

Top it with a scoop of vanilla ice cream for a special dessert and call it two sides of heaven.

Caramel Apple Cake

Caramel Apple Crumb Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 (8x8-inch) cake

Caramel Apple Crumb Cake


1 tablespoon butter, plus more for greasing pan
3 cups peeled diced apples {I used Fuji}
1 teaspoon fresh squeezed lemon juice
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 box Krusteaz Cinnamon Crumb Cake and Muffin Mix
2/3 cup water
1 egg
1 teaspoon vanilla extract
20 Kraft Caramels, unwrapped
2 tablespoons milk


  1. Heat a medium skillet over medium - low heat and melt the butter. Add the apple cubes, lemon juice, brown sugar and cinnamon. Cook 10 minutes stirring often. Remove from heat.
  2. Preheat oven to 350 degrees F. Generously grease an 8x8-inch baking pan.
  3. To a large bowl add the cake mix pouch, egg, water and vanilla extract. Mix just until combined. Pour into prepared pan and spread out evenly.
  4. Spoon the apples evenly over top. Pour the pouch of cinnamon topping into a small bowl and sprinkle over top of the apples.
  5. Bake 45 - 50 minutes until a toothpick comes out from center without any wet batter clinging to it - a few crumbs are ok. Cool in pan.
  6. Add the caramels and milk to a microwave safe bowl and microwave on 20 second increments until the caramels are melted. Whisk well until a creamy sauce forms. Spoon and drizzle over top of cake.
  7. Cut into squares and serve with a scoop of vanilla ice cream. Refrigerate leftovers.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

This is a sponsored post for Krusteaz. All thoughts and opinions are my own.

How would you “Seize the What If” using this cinnamon crumb cake mix?

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