Caramel Apple Gingerbread Cake

One of the disadvantages of going some where for Thanksgiving dinner, means there are no leftovers in the house.  Namely…..NO LEFT OVER DESSERTS in the house.

Now, while that SHOULD be a good thing, my sweet tooth was calling over the weekend and I wanted a yummy simple dessert.  I quickly remembered the pie filling and recipes Lucky Leaf had sent me to try, and at the top of our list was Caramel Apple Gingerbread Cake.

You may remember some of the other fantastic desserts I’ve made with Lucky Leaf Pie filling, like Angel Food Delight and Sweetheart Cherry Cake .  Their premium pie filling is my very favorite and I love how they “think outside the pie” with many of their recipes!

This recipe is the epitome of fall and the holidays.  Every flavor in them reminds me of the season: the spices, the gingerbread, the apples, the caramel. Each element comes through in the finished cake!  Be sure to garnish the top of each serving with a big dollop of whipped cream and sprinkle with a little nutmeg.

You’ll impress your guests with this cake and they’ll have no idea how easy it was.

Continue to Content

Table of Contents

Toggle

Gingerbread Caramel Apple Cake

Yield: 9 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Print

Ingredients

• 1 (14.5-ounce) Duncan Hines Gingerbread Cake and Cookie Mix
• 1 cup water
• 1/4 cup unsulphured molasses (I use Grandma's unsulphured)
• 1 large egg, room temperature
• 3 teaspoons ground ginger
• 1 can (21 oz.) apple pie filling
• 1/4 cup caramel syrup
• Cinnamon Whipped Cream

Instructions

1. Heat oven to 350°F. Lightly grease a 9x9x2-inch baking pan with no-stick spray and set aside.
2. In a large mixing bowl add gingerbread cake mix, water, molasses, egg, and ginger. Stir vigorously with a wooden spoon or rubber spatula until well blended. Fold the apple pie filling into the batter.
3. Spread batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
4. Let cool for about 30 minutes. Serve the cake warm or room temp with caramel drizzled over top and whipped cream with a sprinkle with cinnamon.

Notes

• If you don't want to use a cake mix (or can't find it) you can simply prepare my Gingerbread snack cake recipe, fold the pie filling into the batter and continue to follow the recipe as written.
• CoolWhip or canned whipped cream work if you're in a pinch for homemade whipped cream.
• If you want to serve the cake out of the pan, line your pan with parchment paper. Leave an overhang, to grab and remove the cake from the pan after cooling.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 126mgCarbohydrates: 28gFiber: 1gSugar: 21gProtein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Don’t miss my weekly holiday interviews with some of my favorite bloggers

Thank you to Lucky Leaf for sending me  products for this recipe.  I was in no other way compensated to publish this post. These are my real opinions.