Caramel Apple Sticky Cake | Recipes

Caramel Apple Sticky Cake

(47) Ratings:
Prep Time:
Baking Time:
Makes:about 12 servings

Packed with fall flavours, this dessert will be an instant hit at any family gathering. If you want any leftovers, you’d better make extras!


2½ cups 625 mL Robin Hood® Original All Purpose Flour
2 cups 500 mL sugar
2 tsp 10 mL salt
1½ tsp 7 mL baking soda
½ tsp 2 mL baking powder
1¼ cups 300 mL Carnation® Regular, 2% or Fat Free Evaporated Milk, divided
1/3 cup 75 mL water
2 eggs, slightly beaten
2 cups 500 mL peeled, cored and chopped apples
1/3 cup 75 mL packed brown sugar
1 cup 250 mL flaked coconut
½ cup 125 mL chopped nuts
20 vanilla caramels


  1. Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish.
  2. Combine flour, sugar, salt, baking soda and baking powder in large bowl.
  3. Combine ½ cup (125 mL) of the evaporated milk, water, eggs and apples in a separate medium bowl.
  4. Stir evaporated milk mixture into flour ingredients. Mix well.
  5. Spread batter into prepared baking dish.
  6. Sprinkle brown sugar then coconut and nuts over top.
  7. Bake in preheated oven 40 to 50 minutes, or until a toothpick inserted of center of cake comes out clean.  Cover loosely with aluminum foil if topping is becoming too brown.
  8. Combine remaining ¾ cup (175 mL) evaporated milk and caramels in small saucepan.
  9. Cook and stir over low heat until mixture is smoothly combined.
  10. Pour evenly over hot cake. Cool completely before serving.

Nutritional Information

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