Caramel Apple Mousse Cake

Caramel Apple Mousse Cake is layers of apple cake and creamy caramel mousse. This apple dessert is perfect for fall!

Caramel Apple Mousse CakeLast weekend my friend and her kids came to town. She tries to come here in the fall so we can visit our favorite apple orchard called Fall Harvest. Last year the weather was cold and this year it was rainy. Luckily we found a couple hours in the afternoon, between rain showers to visit and yes we were wearing our mud boots! We got together Friday night for coffee and I brought the Caramel Apple Mousse Cake.

Spread Caramel MousseThe cake is a spice cake with apples in it. I put it into 2 round cake pans. While they were baking, I made the caramel mousse filling and toasted the pecans. After allowing the cakes to cool, cut them in half (I actually waited until the next day). The cake is really moist and it split then I was trying to layer the cake. It doesn’t matter though because the layers are held together with the caramel mousse. Spread 1/4 of the caramel mousse on each of the 4 layers.

Caramel Pecan Mousse Apple CakeSpread caramel over the top layer of mousse and allow it to drip down the sides. Top the cake with toasted pecans.

Slice Pecan Layer CakeCut a big slice. The caramel mousse holds the layers together.

Apple Desserts RecipeEnjoy the Caramel Apple Mousse Cake with a cup of coffee. There’s nothing like apple desserts in the fall!

Caramel Apple Mousse Cake
Adapted from Taste of Home
Apple Cake
  • 1 spice cake mix
  • ¾ cup apple sauce
  • ยฝ cup milk
  • 4 eggs
  • ⅓ cup oil
  • 2 apples, peeled and chopped
Caramel Mousse
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 16 oz whipped topping, thawed
  • 1 cup caramel dip or caramel ice cream topping (I used Marzetti Old Fashioned Caramel Dip)
Apple Cake
  1. Combine cake mix, apple sauce, milk, eggs and oil.
  2. Stir in chopped apples.
  3. Divide batter between two greased, round cake pans.
  4. Bake at 350ยฐ for 25-30 minutes.
Caramel Mousse
  1. In a large bowl, beat the cream cheese.
  2. Add caramel dip, beat until smooth.
  3. Beat in powdered sugar.
  4. Fold in whipped topping.
Caramel Apple Mousse Cake
  1. Allow the cakes to cool before cutting them in half.
  2. Spread ¼ of the caramel mousse on each of the 4 layers.
  3. Spread caramel dip over the top layer of mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand, if needed.
  4. Top the cake with toasted pecans.

Love apple desserts? Here are a few more that I’ve made this fall:

Apple Bars Caramel Apple In A Jar Cinnamon Buttermilk Caramel Syrup Image Map

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  1. Bill Blankenship says

    Have made this cake three times and each time the Carmel melts and runs off. Have used ice cream topping and last time melted Carmel bits all with same results. Have refrigerated after putting topping on

    • leelee says

      you need to add some corn starch/flour to your store bought caramel and put it on the store to simmer and thicken, that’s what I do.

  2. Bianca says

    I have a question regarding the bake time. Is it 25-30 min for a 8 inch cake pan? It would be less for a 9 inch cake pan right? I want to make this tomorrow if possible and wanted to double check. Thanks!

  3. Ellie says

    I made this cake yesterday and it was delicious I didn’t change a thing exept that I shredded the apples after I peeled them because one of my boys don’t like the feel of chunks of fruit in desserts and that I didn’t used all the icing. I had trouble on making the slices even so next time I’ll bake it in 8 inch 4 round cake pans. My family loved it, thanks very much for sharing it with all of us.

  4. Earle Wright says

    This is a wonderfully delicious recipe. I am making it again, but modifying it a bit to suit my taste. I’m omitting the confectioner’s sugar altogether, as it’s a bit sweet for me. I’m thinking the caramel sauce and whipped topping will be sufficient for sweetness. Further, I’m doubling the spice cake to 8 slabs (after slicing), as I prefer just a little mousse on each layer. Lastly, I will purchase two(2) containers of the Marzetti dip to ensure that I have enough for the decorative “spillover” down the sides.

    We’ll see how this turns out. Either way, I will definitely look for your new additions. You sold me with this recipe!

    • Earle Wright says

      I make this cake again with the modifications described above. Just for the fun of it, I stacked all eight(8) layers into one vertical cake and took it to our annual choir Christmas party. It was a beautiful display, although a bit unwieldy to cut and serve. One friend who had a slice from the original recipe and one from my modified recipe found mine better tasting to her. It is not a competition for votes, however. It is simply a recognition of how much “sweet taste” different people react to. We also both agreed that this cake is yummy a day or two later, straight from the refrigerator.

      I’m going to make this again soon, but I’ll split it into two cakes, rather than do the “eight layer stack-up”. I won’t have any trouble deciding what to do with the two cakes. Giving one of these cakes will make a friend for life!

  5. Beverly says

    Just a little tip in cutting the cake layer in half, I used dental floss string and sawed it back and forth pulling towards me with the cake flat. This worked great, I only had 9in cake pans and thought it would be impossible to slice these layers with a knife so I just went with the floss and it worked really well. You will need to wedge the cake plate against something while sawing the layer in half with the floss.

  6. says

    Hi! I made this cake in 2014 for my Thanksgiving feast and it was so AMAZING, that I’m making it again this year. Thank you for the great idea and the easy to follow instructions. I can’t wait to share it on my own blog. I’ll definitely link back to your page…your recipes are too good not to check out. Can’t wait to try more of them!

      • says

        Hey Tobie! Sorry Iโ€™ve been away from my computer. Had a grooms dinner last night and baking/cooking for Thanksgiving today. Yes, you could do that. Also, this cake will hold up really well if you want to assemble it ahead of time. Enjoy! ~Tonia

  7. Chantelle Simpson says

    Hi I have been following your blog for a while now and find some of the recipes frustrating because I live in Australia and we do not have cool whip, caramel dip or spice cake mix here. It would be really useful if you could have a sidebar for substitutes of your ingredients for all of your international followers. I scrolled down and read the comments in regards to the spice cake substitute and using whipped cream instead of cool whip but what can I use instead of the caramel dip?

    Many thanks

    • Tonia says

      Hi Jeanie,
      They were small, more like diced than chopped, I supposed. They have to be small enough to soften while baking. Enjoy!

  8. Genevieve says

    I tried this cake today. My mousse turned out like glaze. Any thoughts on what I should do differently? I definitely want to try it again!

    • Tonia says

      Hmmm…it is important that you fold in the whipped topping (Cool Whip) by hand, instead of beating it in with your mixer so that it doesn’t deflate. Was your cream cheese or your caramel dip warm/hot? That would make the whipped topping turn to liquid. Also, the whipped topping (this is the huge 16 oz size tub) should be thawed in the fridge. You want it to be cold but not frozen. What brand of caramel dip did you use? The caramel dip I used was really thick If yours was thin/runny you might want to use less next time. Finally, you might be able to salvage the “glaze” you have right now by folding in additional whipped topping! Best of luck! ~Tonia

  9. Michelle says

    I have made this cake several times and it is wonderful!! The first time I made it I used Carmel ice cream topping instead of Carmel dip, because that is what I already had and didn’t realize the difference. The difference is that Carmel dip is thicker. The ice cream topping is thinner and it makes the mousse thinner, but still doable. Both works but dip is better. I still use the ice cream topping to drizzle over the top and the dip for the mousse.

  10. MaryB says

    This is gorgeous! I’m not sure what you mean by caramel dip though. Is this a purchased product? If so, what brand and where might it be available? I am assuming it is not the same thing as caramel ice cream topping.

  11. Doug says

    I think I just found my Thanksgiving dessert! That looks great, and I love caramel apples. And the plus side is this will be super easy to make gluten free. After a quick internet search I’ve concluded that I can take a Gluten Free yellow cake mix and add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon allspice or cloves to the mix to turn it into a spice cake mix.

  12. Lisa says

    Made this over the weekend, after stumbling onto your blog. Gorgeous presentation!!!! and tastes even better then it looks. Thank you for sharing it.

  13. abbie wilson says

    Hi Tonia
    This looks so festive and just right for Halloween. I don’t live in the US and I wondered exactly the same as Lola. I will look for a recipe on the internet or find someone to buy the cake mix and send it!

    Thanks for sharing!

    • Tonia says

      Hi Abbie,
      I’m sure the cake would be delicious if you used a plain white/yellow cake mix. You could add the same kind of spices that you would add to any apple dessert that you make. Enjoy!

  14. Lola says

    Hi Tonia,

    Woww this looks really delicious and thank you for sharing the recipe. The only ingredient we don’t have in the Netherlands is the spice cake mix. Is there a substitute or do you know what this mix is about?
    Many thanks

    • Tonia says

      You are very welcome! It is a cake with spices in it. One company says the cake mix has Cinnamon, Allspice, Coriander, Ginger, Nutmeg in it. Hope that helps!

  15. Carrie says

    Wow….beautiful. Looks DELISH. Any thoughts on using whipping cream, whipped, in place of whipped topping and contine with recipe as stated? Can’t wait to try this but I’m not a fan of whipped topping so wondering Iif whipped cream would work. Maybe it’s all good in the end with the cream cheese and all but just wondering.

    • Tonia says

      Hi Carrie,
      There’s nothing like real whipped cream, is there! I’ve never tried it with this recipe but I would think that it would work. There are a lot of recipes for whipped cream cheese frosting that combine whipped cream and cream cheese. If you do give a try, stop back and let me know how it went! Thanks for stopping by!

        • Anna Bennett says

          I look at that Delicious cake & I feel as tho I want to go all day with out eating any thing till it is time to have a slice.
          The only way to enjoy a slice of that awesome cake is to have it on an empty stomach.

  16. Kristi says

    This looks absolutely delicious! We are having an office apple dessert contest and I am set on making this. Do you have any suggestions on what to top it with not in the nut familly? Not a fan of nuts but would want to put something on top to add to the beauty of it. Thanks! ๐Ÿ™‚

    • Tonia says

      Hmmm…good question! How about using toffee? You can buy Heath English Toffee Bit in the baking aisle. Or maybe Kraft Caramel Bits, chopped cookies or chopped candy bars? Best of luck! I hope it turns out well.

  17. Carol Langille says

    This looks amazing…might have to do it for our office Thanksgiving party. But, what is caramel dip? Is it like the ice cream topping?

  18. Anna Bennett says

    It looks AWESOME!!!! ๐Ÿ™‚ You keep out doing yourself.
    That is alright tho as I love every thing that you share with us…

    • Weezie says

      Tonia-LOVE this cake but from the photo is doesn’t look like the carmel sauce is added to the mousse but rather after when it is drizzled over the top=pls cloarify.

      • Tonia says

        Thanks Weezie! There is caramel IN the mousse, spread on the top and drizzled down the sides. Thanks for stopping by!

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