We had our family dinner on Saturday. Those who could make it dined on lasagna, garlic bread, salad, and terrific desserts. I’m still trying to have at least one family dinner a month. September kind of got away from us due to family members in Mexico, family members moving to a new house, and school starting. The school thing is the most important since over half the members are either in school or teaching (or both). Lots to talk about since the last get together.
My niece brought an apple cake that was a hit. She is a much braver cook than I. You see, she made this recipe for the very first time and brought it over. I’m so impressed by people who do this. I’m not one of them. I have to make it and taste it and then, taste it again before I would EVER serve it to others. I’m kind of weird that way. I’m sure it’s because I’ve had more than a few flops on first time recipes. Rest assured, every recipe you see on this site has been made many, many times. So, kudos to my niece for not only being a brave cook, but for bringing such a good cake to the dinner!
The cake was our first taste of Fall. Spice-y, caramel-y, and apple-y. Just what we like in the Fall. She found the recipe online over at Food.com. She was looking for a recipe for an apple cake that was easy and used canned apples. Here is the recipe she used as well as the link for Caramel Apple Spice Cake.
Caramel Apple Spice Cake
1 (18 ounce) box spice cake mix
1 (21 ounce) can apple pie filling
1 whole egg
2 egg whites
1 cup caramel ice cream topping
1. Mix dry cake, pie filling, and eggs together.
2. Pour into greased bundt pan.
3. Bake at 350 degrees for 40-50 minutes.
4. Cool and invert onto serving plate.
5. Warm caramel topping on stove or microwave and pour over cake.
Note: She used three whole eggs and it turned out just fine.