Ingredients

The following ingredients have 4 Servings
  • 4 apples (unpeeled and shredded)
  • ¼ cup caramel syrup
  • 1 tsp ground cinnamon
  • 5-6 wrapped caramels (cut into quarters, optional)
  • ¾ cup butter pecan cake mix ((about ¼ of a 15.25 ounce box))
  • 6 tbsp cold salted butter (sliced ¼ inch thick)
  • Optional topping: Butter pecan ice cream or whipped cream

Instruction

  • Preheat the air fryer to 320 degrees Fahrenheit for 5 minutes.
  • Place shredded apples into a 6 inch round cake pan.
  • Add caramel syrup and cinnamon to the apples and stir until combined.
  • Place the caramel pieces evenly over the apples in the pan, optional. Shove down a little, so they don’t stick out too much.
  • Dump cake mix on top of the apples. Spread out evenly over the top.
  • Cover the top with pats of cold butter.
  • Carefully place the cake pan in the preheated air fryer. I recommend using oven mitts so that you don’t accidentally touch the edges and burn your hands.
  • Cook at 320 degrees F for 15 minutes and check to see if the top is browning evenly. Carefully turn the pan if necessary and continue cooking for an additional 5-7 minutes. The cake is done when the sides of the cake are bubbling and should be removed, even if the browning on the top is not perfectly even. The cake will continue to cook if left in the air fryer and the caramels may become chewy. Do not let the cake cook for more than 25 minutes.
  • Serve topped with butter pecan ice cream or whipped cream, optional.