Caramel Apple Angel Delight

Happy Thanksgiving Everyone!

If you are looking for a unique Thanksgiving dessert that will knock the socks off your guest, then Caramel Apple Angel Delight is the dessert you are looking for. It is flavorful and light – perfect for after THE big meal. Basically, this is angel food cake cubes smothered in brown sugar pudding, covered in sauteed apples, and then topped with a fantastic butterscotch caramel whipped cream. Doesn’t it sound perfect?!

stuff-128

First, you are going to tear up an angel food cake, you can use a purchased cake or a homemade one or, if you wanna go all out, you can make this Brown Sugar Spice Angel Food Cake. If you chose to make the Brown Sugar Spice Angel Food Cake, it is really worth it. It adds lovely flavor to the overall dessert. Place the torn pieces of cake in a 9×13-inch pan.

stuff-072

Next up, the brown sugar pudding! In a saucepan whisk together brown sugar and cornstarch.

stuff-076

Stir in the half&half.

stuff-078

Heat and stir until thickened.

stuff-079

Remove the pudding from the heat and stir in vanilla and butter.

stuff-081

Pour the hot pudding over the torn pieces of angel food cake.

stuff-082

Smooth the pudding out over the cake.

stuff-086

Now it’s time to make the sauteed apples. In a saucepan stir together chopped apples, brown sugar, cornstarch, salt, water, and cinnamon.

stuff-099

Bring to a boil, stirring, until thickened and the apples are tender.

stuff-107

Remove from the heat and stir in the butter.

stuff-109

Pour the sauteed apples over the pudding.

stuff-110

Smooth the apples out over the pudding. Allow the dessert to cool. You can leave it at room temperature for a while or refrigerate it until it is cool.

stuff-113

Once the dessert is cool you can make the butterscotch caramel whipped cream! In a bowl whip the cream until stiff peaks form. Add the butterscotch caramel sauce.

stuff-116

Fold the whipped cream and sauce together.

stuff-118

Spread the whipped cream over the dessert.

stuff-122

Drizzle the top with more butterscotch caramel sauce.

stuff-125

The dessert is best served the day after, you can also freeze it for later if that is more convenient. A perfect make ahead dessert for Thanksgiving. You will thoroughly enjoy this Caramel Apple Angel Delight. It is a fabulous dessert, light and delicious. Your dinner guests will be delighted with this dessert!

gif

What is on the menu for your big, Thanksgiving meal?

Caramel Apple Angel Delight
Author: 
 
Caramel Apple Angel Delight: this dessert is certainly a delight, it is rich and full of fall flavors! Perfect for your Thanksgiving day dessert!
Ingredients
  • 1 angel food cake, purchased or homemade
  • For the Brown Sugar Pudding:
  • 1c. brown sugar, packed
  • 3T. cornstarch
  • 2½c. half&half
  • 1t. pure vanilla extract
  • 2T. butter
  • For the Sauteed Apples:
  • 2c. chopped, pared apples
  • ½c. brown sugar, packed
  • 2T. cornstarch
  • ¼t. salt
  • ¼c. water
  • ½t. ground cinnamon
  • 1T. butter
  • For the Butterscotch Caramel Whipped Cream:
  • 2c. heavy cream
  • 4T. Mrs. Richardson's Butterscotch Caramel Sauce (or other caramel ice cream topping) + extra to decorate
Method
  1. Tear the angel food cake into small pieces, bite size or a tad bigger is best. Place the pieces in a 9x13-inch pan. Set aside.
  2. For the Brown Sugar Pudding:
  3. Whisk the brown sugar and cornstarch together in a saucepan.
  4. Whisk in the half&half. Heat and stir until thickened.
  5. Remove from heat and stir in the vanilla and butter, stir until the butter is melted.
  6. Pour the hot pudding over the torn cake pieces. Spread the pudding out over the cake pieces. Set aside.
  7. For the Sauteed Apples:
  8. Place the chopped apples, brown sugar, cornstarch, salt, water, and cinnamon in a saucepan.
  9. Bring to a boil. Cook and stir until the mixture is thickened and the apples are tender.
  10. Remove from heat and stir in the butter.
  11. Pour the apples over the brown sugar pudding. Spread the sauteed apples out as evenly as possible.
  12. Leave the dessert at room temperature or in the refrigerator until cooled through.
  13. For the Butterscotch Caramel Whipped Cream:
  14. In a large bowl whip the cream to stiff peaks.
  15. Fold in the butterscotch caramel sauce.
  16. Spread the whipped cream over the cooled dessert.
  17. Drizzle with a couple more tablespoons of butterscotch caramel sauce.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)