Ingredients Jump to Instructions ↓

  1. 1 pkg. 2-layer-size spice cake mix

  2. 1 8-oz. pkg. cream cheese, softened

  3. 1 12 1/4-oz. jar caramel ice cream topping

  4. 1 1/2 cups whipping cream

  5. 1 21-oz. can apple pie filling

  6. 2/3 cup chopped walnuts, toasted

  7. 1/2 cup golden raisins Chopped toasted walnuts and/or golden raisins

Instructions Jump to Ingredients ↑

  1. Prepare cake mix according to package directions using the 13x9x2-inch pan option. Cool cake completely in pan on a wire rack. Cut half of the cake into 1-inch cubes (you should have 8 cups). Set aside. Reserve remaining cake for another use. In a large mixing bowl beat cream cheese with an electric mixer on medium speed until light and fluffy. Slowly add ice cream topping, beating on low speed until just combined. In a medium mixing bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. In each of eight 14-ounce stemmed glasses or tumblers, spoon 2 rounded tablespoons of whipped cream mixture. Top with 1/2 cup cake cubes. Top with 2 rounded tablespoons whipped cream mixture. Top with 1/4 cup apple pie filling. Sprinkle walnuts and raisins, if using, over pie filling. Top with 1/2 cup cake cubes and remaining whipped cream mixture. If desired, sprinkle with additional chopped walnuts and raisins. Serve immediately or cover and chill for up to 4 hours.


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