Dulce de Leche Fall-Inspired Cake

Prep time: 1 hour 10 minutes
Cooking time: 40 minutes
Total time: 30 minutes
Yield: 24 servings



For the Chocolate Cakes:

2 Boxes Simple Mills Chocolate Muffin & Cake mix
6 eggs
2/3 cup water
2/3 cup oil
2 tbsp vanilla extract

For the Pumpkin Cakes:

2 Boxes Simple Mills Pumpkin Muffin & Bread Mix
6 eggs
1 1/2 cup water
6 tbsp oil

For the Frosting:

2 jars Simple Mills Vanilla Frosting at room temperature


Homemade or store bought dulce de leche
3 apples



For the Cakes:

PREHEAT oven to 350ºF. Grease four 7" spring form cake pans with oil and line the bottoms with a round of parchment paper.

MAKE the cake mixes as directed on box. Evenly divide the chocolate batter between two pans and the pumpkin batter between the two other pans.

BAKE the cakes at 350ºF for about 30-40 minutes. After the first 30 minutes of baking, use a toothpick to check if the cakes are baked through every 5 minutes.

LET the cakes cool for a couple of minutes and then carefully transfer them on to a rack to cool completely.

REMOVE from pans and frost the top of each cake layer with Simple Mills vanilla frosting and stack. Frost sides and top completely. Place cake in the freezer for 10 minutes to chill.

WARM dulce de leche in the microwave for 25 seconds. Remove and mix until homogeneous. You are looking for a silky texture.

REMOVE the cake from the refrigerator and drizzle warm dulce de leche over chilled cake.

DECORATE with apples.


Photo and Recipe by Murielle Banackissa