Go pick some fresh apples, because you’re going to want to make this dessert!
This Caramel Apple Cake Roll combines all the wonderful flavors of a no-bake cheesecake with caramel apple pie—and it's all rolled up in a moist vanilla cake. Each slice reveals a swirl of cream cheese fluff flavored with apple-infused caramel sauce, speckled with glazed apple bits, and dusted with sweet powdered sugar and more caramel sauce to make it even more indulgent.
This dessert looks super impressive but is reasonably easy to make. You need to bake two thin cakes and you want to make sure they don't stick to your pans, so line two 9x13-inch baking pans with some non-stick tin foil or parchment paper.
Then, in a large mixing bowl, beat 6 eggs with an electric mixer on high speed until they become thick and lemon-colored, about 6 minutes. Add one Betty Crocker™ SuperMoist™ Vanilla Cake mix, apple pie spice, milk and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute. Spread half of the batter into each of the two pans.
Bake the cakes for 12-14 minutes until the tops of the cakes begin to brown. To tell if the cake is done, press a finger on top of the cake—it should spring back. While the cakes are baking, sprinkle 1/2 cup powdered sugar over two clean kitchen towels, (1/4 cup on each). Remove the cakes from the oven and immediately flip one onto each kitchen towel, then peel away the tin foil or parchment paper.
While cake is still hot, carefully roll up the cake and towel from the narrow end. This will ensure your cakes will easily roll when you add the filling. Set your wrapped cakes aside and allow them to cool completely.
While the cakes are cooling you can get the caramel apple filling and cream cheese fluff made. Toss the apples with the lemon juice and set aside. In a skillet, melt butter over medium heat. Add brown sugar. Stir constantly until it begins to dissolve.
Add apples and apple pie spice and toss to coat. Continue to stir until the sugar completely dissolves. Reduce heat to Low and let apples simmer for 4-6 minutes, stirring occasionally. Cook until tender and the liquid thickens.
Remove apples from heat and pour them into a fine mesh strainer or colander set over a bowl. Let drain and cool for 15 minutes.
In mixing bowl and with an electric mixer, beat the softened cream cheese until light and fluffy. Beat in the sugar and the liquid drained from the cooked apples, then mix until the sugar dissolves. Add the whipped topping and beat until fully incorporated.
To assemble the cake rolls, start by unrolling the cooled cakes. Spread half of the cream cheese fluff over each cake.
Reserve 1/3 cup of the apples, then equally divide the remaining apples and spread them over the cakes.
Roll cakes up into logs.
Sprinkle cakes liberally with powdered sugar.
Drizzle caramel sauce over top.
Sprinkle reserved apples over tops of each cake.
When you’re ready to serve, cut the cakes into 8 slices. Enjoy!