1-caramel apple cake

One of the most useful things I learned in my high school spanish class involved food. Shocker. I know.

Our profe used to offer extra credit to the students who volunteered to make food for the class on Mexican holidays. She sent us off with detailed recipes for things like pan de los mueartos and tres leches cake, gave us twenty-four hours to figure it out, and it was brought in the next day.


Then she bumped our grade. Even if the food was awful.



One such recipe – the only one I remember – said to boil an unopened can of sweetented condensed milk for four hours and it will magically turn into the most delicious caramel substance you’ve ever had en su vida.

I think I got that verbatim.

(Also, Meeker tells me everyone knows about this, but I pretty sure it’s unique to me and my senior year spanish class members.)


And since it’s caramel apple season and not cinco de mayo, I boiled that cute little can and used it as frosting for my favorite apple cake. De nada.

Caramel Apple Cake

cake recipe adapted from cooking light

PRINT Recipe

  • 1 1/2 C sugar
  • 1/2 stick butter, softened
  • 1 t vanilla
  • 6 oz cream cheese, softened
  • 2 eggs
  • 1 1/2 C flour
  • 1 1/4 t baking powder
  • pinch of salt
  • 2 t cinnamon
  • 1 medium apple, grated
  • 1 14 oz. can sweetened condensed milk

Take the paper off of the sweetened condensed milk and place the whole can, unopened in a large pot. Cover it with water (by at least 3 inches) and set it to bowl.

Boil it for four hours. Then remove with tongs, let cool, then store in the refrigerator. (This step can be done a few days in advance)

Preheat oven to 350 degrees.

Beat the sugar, butter, vanilla, and cream cheese until thoroughly combined. Add eggs one at a time, beating after each addition. Combine the flour, baking powder, and salt in a separate bowl. Add to the creamed mixture gradually.

Combine the apple and the cinnamon. Stir into the rest of the batter.

Pour into three parchment lined (or greased) 9-inch cake pans.

Bake at 350 degrees for 45 minutes, or until cake pulls away from the sides of the pan.

Cool completely. Open the can of (boiled and cooled) sweetened condensed milk, spread between each layer and over the top. The drippier, the better.

Serve with vanilla ice cream and enjoy.


!Also, it’s my mother-in-law’s birthday today, so feliz cumpleaños…come on over for a slice of cake!)

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