Tuesday, November 13, 2012

Diane's Pineapple Caramel Topped Apple Cake

Diane's Pineapple Caramel Topped Apple Cake

Preheat Oven
Bake at 325 degrees for 1 hour and ten minutes

Step One: 

In a sauce pan over low heat melt 3/4 stick of butter, add 3/4 C. Brown Sugar, stir until bubbly, add one C. well drained crushed pineapple.  Stir until thick. Set aside to cool.

Step Two:

Cream together 3/4 C. Canola Oil, 3 lg eggs, 1 C. Brown Sugar, 1 C. White Sugar, 1 heaping tablespoon of cinnamon, 1 tablespoon of vanilla, and 1/2 C. applesauce.  On slow speed  add 1/2 teas. baking soda, 1/2 teas. baking powder then gradually adding  2 1/4 cups of all purpose flour. After well blended add 3 large peeled, cored, and diced Macintosh apples, mix lightly until stirred into batter. 

Step Three: 

Grease and flour your choice of pan, I used a Bundt pan.  Pour ingredients of Step One into bottom of pan spreading evenly. Now add batter from Step Two spreading evenly over ingredients of Step One.  Bake in 325 degree preheated oven for 1 hr. 10 mins. 

Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

♥ ENJOY! ♥

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