I told you all about our family Iron Chef competition a few weeks ago…
Well… I just got the recipe for my favorite entry of the weekend!
My nine year old nephew invented this delectable dessert that had all his aunts swooning!
It was a caramel and apple combination on a cake base that was truly memorable.
Caramel Apple Crumble
1 package french vanilla cake mix
2/3 cup evaporated milk (separated) – ( this equals one small can)
3/4 cup melted butter or margarine
1 cup pecans, chopped (optional)
1 can apple pie filling
14 ounce package of caramels
Mix the cake mix with the melted butter and 1/3 cup of evaporated milk. Add the pecans if desired.
Press 1/2 of the mix into a 9 x 13 greased cake pan and bake at 350 degrees for 6 minutes.
Meanwhile, melt the caramels with the remaining 1/3 cup of evaporated milk and set aside.
Remove from the oven and spread the can of apple pie filing over the crust. Pour the melted caramels over the apples and dot with the remaining cake mix.
Bake for 20 minutes or until the cake is not doughy.
PS: My home canned apple pie filling works great in this recipe!