Wasn't me, but I would love a slice :o)

Aw, shoot, Glenda. I had it in my mind that it was yours.

I hope, hope, hope that someone comes up with it! It wasn't a traditional cake, like layer or bundt. Seems to me it was in an 8x8 or 13x9, but I wouldn't swear to it.

It wasn't me, but I'm sharing how I save recipes that I've picked up here and other places online. I copy and paste the recipe into the body of an email then send it to myself. Once I have it in my inbox I move it into a folder I've made for recipes for main dishes, desserts etc. I have Yahoo email, don't know if other emails offer the folder option. It might be worth it to open a Yahoo acct to use their free email, which has no limit on amt of mbs or kbs one may use. I find this method very effective for me.

Using Google I found the following Caramel Apple Cake posted by pat t on the Cooking Forum. Maybe this is the one you want.

CARAMEL APPLE PUDDING CAKE

2-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
2 tsp. apple pie spice*
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1 cup dark corn syrup
1 cup water
2 medium (2 cups) apples, chopped into 1/4-inch pieces
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
1-1/2 cups hot water
1/3 cup butter, melted
Heavy whipping cream, whipped & sweetened

Heat oven to 350 degrees F. Combine flour, baking soda, apple pie spice and salt in small bowl. Set aside. Combine 1/2 cup butter and 1/2 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; gradually add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition. Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar. Combine 1-1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 35 to 50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean. Serve warm with whipped cream, if desired. Makes 15 servings.

*Substitute 1-1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves and 1/8 tsp. ground allspice.

Tip: We recommend using a sweet-tart apple that retains its shape during cooking such as Granny Smith, Jonathan or Braeburn. When shopping for apples, look for fruit that feels firm, with no soft spots or dark bruises.

Recipe provided courtesy of Land O' Lakes, Inc.

I have a really good recipe for an apple cider pound cake....but there are no apples in it.
I think it is my favorite pound cake recipe!

Thanks for searching the Cooking Forum, Betsy - that was nice of you. I'm not sure if that's the one or not; I don't remember "pudding cake" being part of it. The Word page that I pasted it into (or thought I did) just has the title of "Caramel Apple Cake". But the doc is empty.

I will, however, save the one you just posted (and will take mare's suggestion on how to do so).

Still looking .... if anyone recognizes the title.

this probably would have come from the KT as it was in that folder. I always cut and paste also with the contributors name and date but somehow it is missing probably because I just did it quick and didn't check.

Upside down caramelized apple cake

4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
Dash nutmeg
2 1/2 cups (about 3 small apples) thinly sliced apples
such as courtland, fugi or gala
The cake

6 tablespoons unsalted butter very soft
1 cup sugar
2 eggs room temperature
1 teaspoon vanilla extract
1 cup flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees
Lightly butter the sides of a 9" cake pan (not a spring foam pan)

Combine the butter, brown sugar, cinnamon & nutmeg in a
small saucepan. Stir & bring to a boil & boil for 30 seconds, stirring the whole time. Scrape the mixture into the prepared pan & spread evenly on the bottom. Put the peeled & sliced apples evenly on the bottom of the pan & press slightly to level them.
To make the cake beat the butter & sugar with a electric mixer until creamy. Add eggs & vanilla & beat until very smooth & fluffy about 2 min. Stir the flour, cornmeal, baking powder & salt together then sprinkle over the butter-sugar mix, add the milk & beat just until the batter is evenly moistened about 1 min. Spoon the batter over the apples & smooth the top.

Bake 50 min or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let cool completely before serving.

2 notes: Be careful with the caramelized part as it is very hot & can burn you. Make sure your plate is larger then the cake or you will have a mess when you turn over the cake.

Is this it?

Here is a link that might be useful: Upside-Down Caramelized Apple Cake

Never made this but sounds good

Caramel Apple Dump Cake

2 cans apple pie filling

1/4 cup caramel syrup/sauce

1 box spice cake mix (yellow or white cake mix is fine too!)

1 stick of butter, melted

1 package (2 ounces) chopped pecans

Lightly grease a 9x13 baking dish. Dump in the apple pie filling and spread evenly. Pour on the caramel syrup/sauce. It's really sweet, so go very sparingly with this one. Spread the cake mix evenly over the top. Drizzle with the melted butter, and finish with the pecans.

Bake at 350 degrees for 25-30 minutes or until you see little bubbles around the edges of the cake. Let it sit for 10 minutes before serving.

That's IT!!! Both Ginger and Threejs found it - you are great! As you see, I even posted a comment about it - so I know for sure that this is the one.

Thank you, thank you, thank you. Mmmmm-mmmm-good!

Suzieque