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Home » Dessert » Cake » Caramel Apple Mousse Cake

Caramel Apple Mousse Cake

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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 Mousse over cake

The 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 Cake on red stand

Spread caramel over the top layer of mousse and allow it to drip down the sides. Top the cake with toasted pecans.

Slice Removed From Pecan Layer Cake

Cut a big slice. The caramel mousse holds the layers together.

caramel apple mousse cake slice

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

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Caramel Apple Mousse Cake

Caramel Apple Mousse Cake

Yield: 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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

Ingredients

Apple Cake

  • 1 spice cake mix
  • 3/4 cup apple sauce
  • ½ cup milk
  • 4 eggs
  • 1/3 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

Toppings

  • 1/2 cup caramel dip or caramel ice cream topping, I used Marzetti Old Fashioned Caramel Dip
  • 1/2 cup toasted pecans

Instructions

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 350° 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 1/4 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.

Notes

Adapted from Taste of Home

Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 504Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 452mgCarbohydrates: 71gFiber: 1gSugar: 56gProtein: 5g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

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© The Gunny Sack
Cuisine: American / Category: Cake

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

apple recipes

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Apple Bars| Caramel Apple In A Jar| Cinnamon Buttermilk Caramel Syrup
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« Nutella Mousse Cups Recipe
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Comments

  1. Ida Maria Haigh says

    October 26, 2020 at 1:11 am

    This look really yummy, but in Australia we don’t have spice cake mix, or caramel dip or whipped topping – how do you make these??? Please let me have a full recipe.

    Reply
    • Tonia says

      October 26, 2020 at 9:50 am

      Hello Ida Maria,

      To make a spice cake mix, add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp ground allspice to one yellow (or white) cake mix.

      For the caramel dip, use any store-bought caramel sauce or use my caramel syrup recipe found here: https://www.thegunnysack.com/ice-cream-topping-recipe-caramel-syrup/

      For the whipped topping, use an equal amount of whipped cream.

      Enjoy,
      Tonia

      Reply
  2. Lisa says

    June 27, 2019 at 7:38 am

    We Europeans should be very thankful for alternative metric weights and measurements!

    Reply
  3. Lisa says

    July 4, 2018 at 7:41 pm

    Made this cake and frosted the entire cake with mousse instead of leaving sides bare. Everyone absolutely loved it!! I’ll definitely make it again. It would be perfect for Thanksgiving too. Thanks!

    Reply
  4. Heidi says

    December 3, 2017 at 7:55 pm

    I know this is old, but my family loved this! They especially loved the mousse instead of frosting idea. I want to make the mousse but a peanut butter version. I I sub peanut butter for caramel, I assume you’d up the sugar? By a cup? Thoughts?

    Reply
    • Tonia says

      December 3, 2017 at 8:06 pm

      Hi Heidi,
      It’s a good one, isn’t it?!! When I made my Peanut Butter Pie this past summer, I used a similar recipe for the peanut butter mousse part of the recipe and did not increase the sugar. https://www.thegunnysack.com/peanut-butter-pie/ For that recipe I used:
      8 oz cream cheese softened
      1 cup creamy peanut butter
      1 cup powdered sugar
      1 tsp vanilla
      4 cups cool whip
      Since I wanted it to be pie filling, I used less cool whip but you should use the 16 oz of cool whip so that it is light and airy.
      Best of luck!
      ~Tonia

      Reply
  5. Moni A says

    November 20, 2017 at 8:22 pm

    Hi Tonia,
    I would like to go the heavy whipping cream route. How much do you suggest I use (size bottle)?

    Reply
    • Tonia says

      November 20, 2017 at 9:10 pm

      Hi Moni,
      For this recipe, you will need about 6 1/2 cups of whipped topping (Cool Whip) or whipped cream (prepared). To make 6 1/2 cups of whipped cream, you need 3 1/4 cups of heavy whipping cream. Since 1 pint of heavy whipping cream is only 2 cups, buy the quart size and only use 3 1/4 cups of it. Let me know if you need a whipped cream recipe. 🙂
      Happy Baking,
      Tonia Larson

      Reply
      • Moni A says

        November 22, 2017 at 5:55 pm

        Wow. Thanks. Looks like I’ll need to go get more whipping cream or do a mixture of homemade and ready made…
        A whipping cream recipe wouldbe nice though!

        Reply
        • Tonia says

          November 22, 2017 at 10:55 pm

          Whipped Cream Recipe (makes 2 cups)

          1 cup heavy whipping cream
          2-3 tablespoons powdered sugar
          1 teaspoon vanilla

          Start by chilling the bowl and beaters.
          Beat the heavy whipping cream until it starts to thicken.
          Add the powdered sugar and vanilla.
          Beat until soft peaks form.

          Reply
        • Tonia says

          November 22, 2017 at 10:56 pm

          I’m not sure how many cups of homemade whipped cream you want to use vs ready made but you can easily double or triple the whipped cream recipe. You’ll just need a bigger bowl. Best of luck! ~Tonia

          Reply
  6. Maddie says

    November 1, 2017 at 9:40 pm

    Could you use sugared apples instead of pecans or no?

    Reply
    • Tonia says

      November 3, 2017 at 11:18 am

      Hi Maddie!
      Yes, you can top the cake with whatever you want. If by sugared apples, you mean something like apple pie filling, you might want to add it right before serving so that the liquid doesn’t soften the caramel mousse too much.
      Happy Baking!
      ~Tonia

      Reply
  7. Amanda Sherrill says

    December 23, 2016 at 2:00 pm

    I have made this so much I can do it by memory just about. Delicious, most requested. Won a contest at school with it. For those having trouble with Caramel use dip not ice cream topping. I’ve even made it just with two layers and no complaints from recipients. I use gala or honey crisp apples and only one good size.

    Reply
  8. Donna says

    November 25, 2016 at 4:15 pm

    I made this for Thanksgiving and it turned out perfect and was delicious. The only change I made was to bake the cake in 4 pans instead of 2 because I was nervous about splitting the layers. It was definitely a hit and will make again.

    Reply
  9. Tammie says

    November 17, 2016 at 9:49 pm

    If you’re a bit nervous about doing all the diff layers, could you try in a 9×13 baking dish?

    Reply
    • Tonia says

      November 21, 2016 at 9:18 pm

      Hi Tammie,
      Yes, you can make it in a 9×13. Follow the baking time on the box. Also, you will not need all of the caramel mousse.
      Happy Baking!
      ~Tonia

      Reply
  10. Joyce says

    November 9, 2016 at 12:23 pm

    What type of Apple’s do you use? Looks so good, can’t wait to make one!

    Reply
  11. Seamus says

    October 25, 2016 at 12:01 pm

    I followed the instructions exactly as stated but when I put the cake together it fell apart into a big blob. Has anyone else had this problem with the mousse filling? I am sure it will taste good but it is a disaster. I am very disappointed.

    Reply
  12. Bill Blankenship says

    May 9, 2016 at 2:11 pm

    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

    Reply
    • leelee says

      June 15, 2016 at 11:59 am

      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.

      Reply
    • Molly says

      November 17, 2016 at 5:35 pm

      You need to let your cake cool

      Reply
  13. Bianca says

    January 7, 2016 at 10:41 pm

    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!

    Reply
    • Tonia says

      January 8, 2016 at 1:56 pm

      I used 9-inch cake pans. It you want to use 8-inch cake pans, it might take 30-35 minutes. Best of luck! ~Tonia

      Reply
  14. Ellie says

    December 21, 2015 at 7:00 pm

    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.

    Reply
  15. Earle Wright says

    December 3, 2015 at 10:04 am

    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!

    Reply
    • Earle Wright says

      December 26, 2015 at 10:18 am

      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!

      Reply
  16. Beverly says

    November 26, 2015 at 12:24 pm

    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.

    Reply
  17. Kara says

    October 27, 2015 at 4:27 pm

    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!

    Reply
    • Tobie says

      November 25, 2015 at 3:39 pm

      can you make the mousse ahead of time and assemble later?

      Reply
      • Tonia says

        November 26, 2015 at 1:10 pm

        Hey Tobie! Sorry I’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

        Reply
  18. Amaryllis @ thetastyother.com says

    September 14, 2015 at 9:38 am

    Hi Tonia! What a gorgeous fall dessert! I think the season is all about deep, comforting flavours and your mousse cake is exactly that! Thanks so much for sharing, can’t wait to try it.

    Reply
  19. Chantelle Simpson says

    September 2, 2015 at 11:09 pm

    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

    Reply
    • Tonia says

      September 4, 2015 at 10:54 am

      Hi Chantelle! First, I want to start by thanking you for being a long time follower! That means so much to me. I’m sorry to hear that some of the recipes are frustrating due to the differences in available products in the two countries. I will take your suggestion and start to work on an Australia cheat sheet. In the meantime, I need YOUR help because not only do I not know what products you DON’T HAVE in Australia, I don’t know what products you DO HAVE. So, regarding the caramel dip, I used what is basically a thicker version of caramel ice cream topping, so you could use caramel ice cream topping instead. If that isn’t available in the stores, I can suggest this recipe of mine: https://www.thegunnysack.com/2012/06/ice-cream-topping-recipe-caramel-syrup.html
      Warmly,
      ~Tonia

      Reply
      • Pat Sager says

        November 15, 2015 at 10:52 pm

        Why not find a recipe for home made spice cake…would probably be even better.

        Reply
        • Tonia says

          November 17, 2015 at 10:25 am

          Go for it! Here is a recipe from my friend Amanda at I Am Baker to try: http://iambaker.net/homemade-spice-cake-mix/

          Reply
    • Courtney says

      November 23, 2016 at 7:04 pm

      You can make Carmel dip it’s super easy.
      1 cup granulated sugar
      6 Tablespoons of salted butter, cut 6 pieces
      1/2 cup heavy cream
      1tsp salt

      Heat sugar over medium heat until thick brown/amber color.. careful not to burn.
      Once sugar is melted immediately add butter (be careful will boil rapidly when added)
      Stir butter until melted in sugar 2-3 min
      Very slowly drizzle heavy cream while stirring (can cause splatter because of cold cream to hot mixture)
      Allow to boil for 1 min, it will rise in pan.
      Remove from heat and stir in 1tsp salt.. allow to cool before using!
      Keep in a jar with lid..

      Hope this helps it’s delicious and can be used for alot of Carmel recipes since you don’t have it there!! Enjoy!!

      Reply
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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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