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Nutrition Facts
Serving Size 1 (164g) Recipe makes 15 servings
Calories 685
Calories from Fat 337		(49%)
Amount Per Serving		%DV
	Total Fat 37.5g	57%
	Saturated Fat 9.6g	47%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 16.2g
	Trans Fat 0.1g
Cholesterol 67mg		22%
Sodium 93mg		3%
Potassium 208mg		5%
Total Carbohydrate 85.2g		28%
	Dietary Fiber 1.7g	6%
	Sugars 64.1g
Protein 5.3g		10%
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Recipe #99692 | 1¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Connie K
Sep 13, 2004

This rich cake was served at 'The Lady and Sons' restaurant's in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.

SERVES 15 (change servings and units)

Ingredients

Cake

2 1/2 cups sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)

Topping

3/4 cup butter
2 cups brown sugar
1/4 cup milk

Directions

1
Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
2
Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
3
When cake is done, punch holes in it with a knife and pour topping over.
4
Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

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Featured Reviews for This Recipe

From: katie in the UP

On Dec 5, 2008

I just noticed I did not review this yet!! I made this cake to go along with the pies on Thanksgiving!! WOW!! Everyone loved it!! Very rich and decadent! I baked the cake 3 days prior to serving it...and it was perfect! Thank you Connie K!!

1 person found this review helpful

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From: Chef #789260

On Oct 28, 2008

This was the best! Very easy and couldnt just have one piece! This recipe is a keeper!

0 people found this review helpful

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From: Chef EC

On Nov 1, 2007

This cake was great...I used about 1 1/2 cups of sugar and baked in a bundt pan...turned out great...I spooned some of the topping over the cake and then when I served it...will make it again.

1 person found this review helpful

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From: Chef #428151

On Jan 11, 2007

I was really disappointed when I served this cake shortly after baking it - I had expected it to be much better. I am giving it five stars though because it was WONDERFUL the next day. So, if you make this, leave it in the refridgerator overnight before serving.

4 people found this review helpful

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