Best Caramel Shine Cakes Recipes

CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
• Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
• Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
• Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
• Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

CARAMEL SHINE CAKES

Steps:

• 1. Preheat oven to 350F. Butter (I used butter flavored Crisco and it came out just fine) and flour the bundt pan (I used the mini individual bundt pans (makes 12 small ones---we can't eat a whole cake!). If you have a family of 4+, go ahead and use the regular bundt pan.
• 2. In one large mixing bowl, combine the flour, 1 1/3 cup sugar, apple pie spice, baking powder, baking soda, salt and apples that have been tossed with 1/4 cup sugar. Toss
• 3. In another bowl, combine the eggs and oil. Whisk in sour cream, orange zest, buttermilk and Caramel Shine. Pour the egg mix into the dry ingredients and mis with an electric mixer just until incorporated.
• 4. In another bowl, mix the can of pumpkin pie filling (NOT pure pumpkin) with the recommended ingredients for a pie.
• 5. First: Pour half the cake batter in the bundt pan. SAVE the other half for the top of the cake.
• 6. Second: Pour pumpkin pie mix (about 1 1/2 cups) over the top of the batter in the pan.
• 7. Third: Pour the rest of the cake batter over the top of the pumpkin pie mix.
• 8. Bake your cake(s) about 45 minutes or until the cake pulls away from the sides of the pan and a cake tester comes out clean. Cool 10 minutes and then invert.
• 9. NOTE: I made a double recipe for this because I did individual cakes. If you are making one bundt cake, one recipe for the caramel sauce should be enough. BE CAREFUL HERE: My sugar, corn syrup crystalized when I added the cream. Lower the heat and continue stirring until you get a nice thickish caramel and the crystalized sugar relaxes into a nice caramel. Caramel Sauce: While your cake(s) is/are cooling, Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring it to a boil over medium heat and cook, swirling the pan NOT stirring until the sugar is a dark amber colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (it WILL splatter). Stir in the pecans, salt and Caramel Moonshine. Cool until caramel becomes thick and syrupy, pour over the cake.