Caramel Apple Cobbler Cake is the perfect fall dessert. This pudding cake has a layer of apple caramel sauce that bakes underneath a soft and fluffy apple spice cake.
When I was a kid, I had a copy of the Better Homes and Gardens New Junior Cookbook. It was my first cookbook, and I must have read it a thousand times.
One of the recipes that I liked to make from that cookbook was a hot fudge pudding cake. Right before baking, you pour hot water over the batter/topping.
It was awesome! The chocolate cake had a layer of fudgy sauce that formed underneath it as it baked, and it seemed like magic.
This caramel apple cobbler cake is my fall-flavored take on that pudding cake. I like to top it with toasted pecans for a little crunch, but a scoop of ice cream would also be great on this cake.
How to make caramel apple cobbler cake
Step 1: To make the cake batter, mix the wet ingredients together in a large bowl.
Step 2: Add the dry ingredients, and mix in until combined.
Step 3: Pour the batter into an 8×11-inch baking pan.
Step 4: In a separate medium bowl, whisk the granulated sugar, brown sugar, and cinnamon together until combined.
Step 5: Sprinkle the sugar mixture over the cake batter.
Step 6: Pour the apple cider and water over the sugars. Do not stir!
Step 7: Bake until the top of the cake looks set. There should still be pudding visible through the cracks in the cake.
- You can use ground cinnamon in place of the apple pie spice if you prefer.
- Also, there is a fair amount of spice in the cake. If you like less, decrease the spice to 1 teaspoon.
- If you need to make this cake dairy-free (or vegan), sub the dairy milk with nondairy milk such as almond milk.
- Be sure to use apple cider NOT apple cider vinegar.
- I’ve used both fresh apple cider and shelf-stable apple cider. Both will work; however, I prefer fresh apple cider in this recipe.
- The cake should look done on top, but you should be able to see the pudding coming through cracks in the top. If you overbake the cake, you won’t end up with much pudding.
I like to top this cake with toasted chopped pecans for a little bit of crunch. This cake is also good topped with sweetened whipped cream or with a scoop of vanilla ice cream.
The cake is best eaten when warm. Store any leftovers in an airtight container at room temperature. The cake will keep for 1-2 days when properly stored.
More pudding cake recipes!
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Caramel Apple Cobbler Cake
- 8×11-inch dish
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1 cup apple cider
- 1/2 cup water
- toasted pecans optional
- Preheat oven to 350 F.
- In a large bowl, whisk together applesauce, milk, oil, and vanilla together until well-combined.
- Stir dry ingredients into wet ingredients until combined.
- Pour batter into an 8×11-inch, or similarly sized, baking dish.
- In a separate bowl, stir sugars and cinnamon together.
- Sprinkle topping evenly over the batter.
- Pour apple cider and water over the topping. DO NOT STIR!
- Bake for 40 minutes, or until middle is set.
- Cool 5-10 minutes before serving.
- Top with toasted pecans, if desired.
- Milk: Any milk from skim to whole milk will work. You can also use a nondairy milk, such as almond milk, if you prefer.
- Spices: You can use ground cinnamon if you prefer. Also, if you like less spice, use 1 teaspoon instead.
- Water: I’ve used additional apple cider in place of the water, and that works well, too.
- Nutrition values are estimates.
Originally published 10/27/16.
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