Recipe Summary

25 mins
28 mins at 325°
8 mins




  • Heat oven to 325°. Coat 12 cups of a jumbo muffin tin with nonstick cooking spray. (Note: Cake can alternately be baked in a 15 x 10 x 1-inch jelly roll pan.)

  • Prepare cake mix as per package directions with oil, eggs and 1 cup water. Fold in grated apple and cinnamon. Divide evenly among prepared muffin cups. Bake at 325° for 25 to 28 minutes, until crowned slightly and dry to the touch.

  • Cool in pans for 10 minutes, then run a thin knife or spatula around edge and remove cakes directly to a wire rack; cool completely.

  • Melt butter in a large nonstick skillet over medium heat. Add salt, diced apples and cinnamon. Cook 7 to 8 minutes, until slightly tender. Set aside.

  • Whip heavy cream and sugar to medium-stiff peaks.

  • Once cakes have cooled, slice each in half horizontally. Fit 1 cake round into a jar, pressing with fingers until flush with bottom of jar. Top with 1 tbsp of the caramel, 1 tbsp of the apple mixture and 2 tbsp of the whipped cream. Repeat layers of cake, 1 tbsp of the caramel and 1 tbsp of the apple mixture. Repeat process in remaining jars. Refrigerate, then top with a dollop of whipped cream and drizzle with a little of the remaining caramel just before serving.

Nutrition Facts

477 calories; total fat 24g; saturated fat 9g; cholesterol 93mg; sodium 430mg; carbohydrates 65g; fiber 2g; protein 5g.