Lightly spiced cake studded with apples, drenched with caramel butterscotch, and finished with whipped topping! It’s as simple as ABC and so delicious you’ll say it’s all for me.
School started here last week. As a stay at home mom, I have this love/hate relationship with the school year. I love the structure and routine that school brings with it. I hate having my kids gone so much and having to wake up so early and all the different activity fees and most of all the dreaded pick up/drop off lines. Usually the morning of the first day of school makes me introspective and bummed. I think about everything we’ve done that summer and all the things we meant to do, but didn’t quite get around to. And then, I usually end up feeling like a terrible mom, thinking things like, “I’ve wasted my whole summer and theirs too! Why did we spend so much time laying around eating popsicles and watching Iron Chef!” And, “I hope their teachers don’t ask what they did this summer and they say our mom didn’t let us do anything fun,” stuff like that.
That’s usually the case as I’m dropping them off that first day. But not this year.
This year my oldest son, D, decided to get up on his own and get around before anyone else. He was up, dressed, breakfast eaten, at the side of my bed, when my alarm went off. Since he was around so early, D took it upon himself to be a “helper,” I use that term loosely, and “help,” everyone else get around. (Please Read: Tell his brothers and sister exactly what they should be doing and remind them every 5 minutes how much time they have left until it’s time to go.)
Well my middle son, I, who has an bit of a middle child/Eeyore complex anyway, steps in cheese with his new school shoes and gets it stuck in the tread. Game over. This garners an end of the world type reaction from I. He must sit with his head on the table and cry for a while to deal with this crushing blow.
After sobbing for a bit, I grabs a toy syringe to try and suck the cheese out of the tread of his new school shoes. Boys brains, I don’t get how they work. It’s not an effective plan at all, but eventually he would have figured that out and moved on, so I just let him be.
But being in such a helpful mood, D steps in to “help,” telling him that he can’t suck cheese out of the bottom of a shoe with a toy syringe and trying to wrench it from his brother’s hand. It’s one split second before they are rolling on the kitchen floor, scrapping it out over this stupid toy syringe and approximately 4 shreds of cheddar on a shoe sole.
Let’s just say my first day of school pictures of my kiddos were…memorable this year.
And I had none of that guilt that I was talking about earlier when I dropped them off. Nope, not really.
Instead I came home and I baked myself a cake for surviving this summer home with them. And in honor of school starting I called it an ABC cake, Apple Butterscotch Caramel Cake.
This cake starts off with a humble yellow cake mix, but is spiffed up with the addition of cinnamon, ginger, and finely chopped apples. Then that cake is poked, stabbed, prodded, jabbed, pierced, and punctured, but never karated chopped, don’t take it too far now. Baking is good stress relief, however you’ve got to reign it in some. Don’t worry, it will be okay. All that cake poking makes lots of nice underground cake tunnels for the rich butterscotch caramel to fill up and soak into. But of course, you can’t let people see the top of your cake all looking like you played a game of whack a mole, so it’s slathered with whipped topping. This Apple Butterscotch Caramel Cake is dense, gooey, rich, caramely, and incredibly easy, plus gratifying.
In honor of this Apple Butterscotch Caramel Cake, I wrote a song. It goes like this:
Cake is Awesome. Cake is Great.
You put that cake upon my plate!
Back Away. Don’t take a bite.
You touch my piece, you’ll start a fight!
- 1 18.25 ounce box yellow cake mix
- 3 large eggs
- 1⅓ cup water
- ⅓ cup vegetable oil
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon vanilla extract
- 3 cups finely chopped Gala apples
- 1 17ounce jar butterscotch caramel (I use Mrs. Richardson's brand)
- 1 8 ounce container whipped topping
- Preheat the oven to 350 degrees and prepare a 9x13 pan with nonstick spray.
- In a large mixing bowl, combine the first 7 ingredients. Mix on medium speed for 2 minutes.
- Gently fold in the apples.
- Pour the cake batter into the prepared pan and bake for 40-45 minutes or until the top springs back slightly when touched and a toothpick inserted comes out clean.
- While the cake is still warm, using a skewer or the end of a wooden spoon, poke holes all over the cake.
- Pour the caramel sauce over the cake and allow to cool completely.
- Once cooled, evenly spread whipped topping over the cake to frost.