My kids absolutely love apple desserts, especially during the fall season when fresh apples are at their best. There’s something magical about the combination of warm spices like cinnamon and nutmeg with sweet, tender apples that makes these treats irresistible to people of all ages. From classic pies to creative layered cakes, apple desserts bring comfort and joy to any gathering or family dinner.

These ten apple dessert recipes offer something for everyone, whether you’re an experienced baker or just starting in the kitchen. Some recipes, like the dump cake and apple cinnamon roll lasagna, require minimal effort and are perfect for busy weeknights or last-minute gatherings. Others, like the apple galette and baked apple roses, are more sophisticated and impressive, ideal for special occasions when you want to wow your guests.

I shared Strawberry Desserts earlier, and if you loved those fruity treats, you’ll find these apple recipes just as exciting and satisfying. The beauty of both collections is that they transform simple, everyday fruits into extraordinary desserts that create lasting memories. Whether you’re baking for breakfast, brunch, or dessert, these apple creations will fill your home with wonderful aromas and bring smiles to everyone who tastes them.

1. Apple Cinnamon Roll Lasagna

This creative no-bake dessert layers refrigerated cinnamon rolls with spiced apple filling and creamy cheesecake mixture for a show-stopping treat. The combination of tender cinnamon rolls, warm apple pie filling, and rich cream cheese creates an indulgent layered dessert. Perfect for brunch gatherings or holiday celebrations, this dish serves a crowd with minimal effort.

Time: 4 hours (including chilling) | Servings: 12 servings

Ingredients

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 4 cups Granny Smith apples, peeled and diced
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons butter
• 16 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz whipped topping

Instructions

1. Preheat your oven to 350°F (175°C) and prepare the cinnamon rolls by baking them according to package directions in a greased 9×13-inch pan. Once baked, let them cool completely before using. Reserve the icing packets for later.
2. Prepare the apple filling by melting the butter in a large skillet over medium heat. Add the diced apples, granulated sugar, cinnamon, and nutmeg, stirring to combine. Cook for 8-10 minutes until the apples are tender and the mixture has thickened slightly.
3. Remove the apple mixture from heat and let it cool completely to room temperature. If the mixture is too hot, it will melt the cream cheese layer and cause the dessert to become runny.
4. Beat the softened cream cheese, powdered sugar, and vanilla extract together in a large bowl with an electric mixer on medium speed for 3-4 minutes until smooth, fluffy, and free of lumps.
5. Gently fold the whipped topping into the cream cheese mixture using a spatula, stirring just until combined and uniform in color. This creates a light, airy cream cheese layer that balances the dense cinnamon rolls.
6. Cut the cooled cinnamon rolls in half horizontally to create thin layers. Arrange half of the cinnamon roll pieces in the bottom of a 9×13-inch dish, covering the entire surface as much as possible.
7. Layer half of the cream cheese mixture over the cinnamon rolls, spreading evenly with a spatula. Top with all of the cooled apple filling, spreading it in an even layer. Add the remaining cream cheese mixture, then top with the remaining cinnamon roll pieces.
8. Drizzle the reserved icing from the cinnamon roll packages over the top layer in a decorative pattern. Cover with plastic wrap and refrigerate for at least 3 hours or overnight to allow the layers to set and the flavors to meld together before serving.

2. Fried Cinnamon Apple Rings

Crispy, golden apple rings are coated in cinnamon sugar for a fun twist on classic fried dough. The apples become tender inside while the batter creates a crispy shell that’s reminiscent of funnel cake. These are perfect for fall festivals, weekend breakfasts, or any time you want a warm, indulgent treat.

Time: 35 minutes | Servings: 4 servings (about 16 rings)

Ingredients

• 3 large Granny Smith apples
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 large egg
• 1 cup buttermilk
• Vegetable oil for frying
• 1 cup granulated sugar (for coating)
• 2 tablespoons ground cinnamon (for coating)

Instructions

1. Prepare the apples by coring them with an apple corer or small knife to remove the seeds and center, leaving a clean hole through the middle. Slice the apples crosswise into ½-inch thick rings to create circular shapes with holes in the center.
2. Mix together the cinnamon-sugar coating in a shallow bowl by combining 1 cup granulated sugar and 2 tablespoons ground cinnamon. Set this aside near your frying station for easy coating while the rings are still hot.
3. Prepare the batter by whisking together the flour, ¼ cup sugar, baking powder, salt, and 1 teaspoon cinnamon in a large bowl until well combined. The batter ingredients should be evenly distributed throughout.
4. Create a well in the center of the dry ingredients and add the egg and buttermilk. Whisk together until you have a smooth batter with no lumps, similar in consistency to pancake batter. The batter should coat the back of a spoon.
5. Heat 2-3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 375°F (190°C). Use a thermometer to monitor the temperature, as oil that’s too hot will burn the coating before cooking the apples, while oil that’s too cool will make them greasy.
6. Dip each apple ring into the batter, coating it completely and letting excess drip off. Carefully lower the battered rings into the hot oil, frying 3-4 at a time to avoid overcrowding, which would lower the oil temperature.
7. Fry for 2-3 minutes per side until golden brown and crispy, turning once with tongs or a slotted spoon. The coating should be deeply golden and crisp while the apple inside becomes tender and warm.
8. Remove the fried rings using a slotted spoon and drain briefly on paper towels. While still hot, immediately toss each ring in the cinnamon-sugar mixture to coat completely. Serve warm for the best contrast between the crispy exterior and tender apple interior.

3. Apple Crisp Cheesecake

This decadent dessert combines creamy cheesecake with spiced apple topping and a buttery oat crumble for the ultimate fall indulgence. The three distinct layers create a perfect balance of smooth, fruity, and crunchy textures in every bite. It’s like enjoying apple crisp and cheesecake simultaneously in one spectacular dessert.

Time: 6 hours (including chilling) | Servings: 12 slices

Ingredients

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups Granny Smith apples, peeled and diced
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1 cup old-fashioned oats
• ½ cup flour
• ½ cup brown sugar
• 6 tablespoons cold butter

Instructions

1. Preheat your oven to 325°F (160°C) and wrap a 9-inch springform pan with aluminum foil on the outside to create a waterproof seal. Mix the graham cracker crumbs with ½ cup melted butter and press firmly into the bottom of the pan.
2. Beat the cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed for 4-5 minutes, scraping down the sides frequently, until completely smooth and fluffy with no lumps remaining.
3. Add the eggs one at a time on low speed, mixing just until each egg is incorporated before adding the next. Stir in the vanilla extract gently. Overmixing at this stage can incorporate too much air and cause cracking.
4. Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula. Place the springform pan in a larger roasting pan and carefully add hot water to reach halfway up the sides of the springform pan.
5. Bake for 50-60 minutes until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool gradually in the oven for 1 hour to prevent cracking.
6. Prepare the apple topping while the cheesecake cools by tossing the diced apples with ¼ cup brown sugar and cinnamon in a bowl. Spread the mixture in a single layer on a baking sheet and bake at 350°F for 15 minutes until tender.
7. Make the crisp topping by combining the oats, flour, ½ cup brown sugar, and cold butter cut into small pieces. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Spread on a baking sheet and bake at 350°F for 15-20 minutes until golden and crispy.
8. Once the cheesecake has chilled for at least 4 hours, top it with the baked apple mixture, spreading it evenly across the surface. Sprinkle the crispy oat topping over the apples just before serving to maintain maximum crunch. Store any leftovers covered in the refrigerator.

4. Sweet Apple Fritter Cake

This tender cake is loaded with cinnamon-sugar apple chunks and finished with a sweet vanilla glaze that mimics the beloved apple fritter donut. Each slice features pockets of caramelized apples throughout a moist, cinnamon-spiced crumb. It’s perfect for breakfast, brunch, or dessert and tastes even better the next day.

Time: 1 hour 15 minutes | Servings: 12 slices

Ingredients

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 3 cups Granny Smith apples, peeled and diced
• ⅓ cup brown sugar
• 1 tablespoon cinnamon
• 2 cups powdered sugar
• 4-5 tablespoons milk

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan with butter or cooking spray. Line the bottom with parchment paper for easy removal if desired.
2. Prepare the apple filling by tossing the diced apples with brown sugar and 1 tablespoon cinnamon in a medium bowl until the apples are evenly coated. Set aside while you prepare the cake batter.
3. Whisk together the flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl until well combined. The cinnamon should be evenly distributed throughout the dry ingredients.
4. Cream the butter and granulated sugar together in a large bowl using an electric mixer on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This incorporation of air creates a tender cake texture.
5. Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract until the batter is smooth and aromatic.
6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Add in three parts (flour) and two parts (milk), mixing on low speed just until combined after each addition to avoid overmixing.
7. Pour half of the batter into the prepared pan, spreading it evenly. Distribute half of the cinnamon apple mixture over the batter. Add the remaining batter, then top with the remaining apples. Use a knife to swirl the layers together, creating a marbled effect gently.
8. Bake for 45-50 minutes until golden brown and a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then prepare the glaze by whisking powdered sugar and milk until smooth. Drizzle the glaze generously over the warm cake, allowing it to seep into the crevices.

5. Dutch Apple Pie

This double-layered delight features a traditional pie crust filled with tender spiced apples and topped with a buttery crumb topping instead of a second crust. The streusel topping becomes golden and crispy while the apples soften into a perfectly sweetened filling. This is the ultimate comfort dessert that combines the best elements of apple pie and apple crisp.

Time: 1 hour 30 minutes | Servings: 8 slices

Ingredients

• 1 prepared 9-inch pie crust, unbaked
• 6 cups Granny Smith apples, peeled and sliced
• ¾ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• ¾ cup all-purpose flour (for topping)
• ½ cup brown sugar
• ½ cup cold butter, cubed
• ¼ teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C) and place your unbaked pie crust in a 9-inch pie dish, crimping the edges decoratively. Place the crust in the refrigerator while you prepare the filling to keep the butter cold.
2. Prepare the apple filling by combining the sliced apples, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice in a large bowl. Toss until the apples are evenly coated with the sugar and spice mixture.
3. Let the apple mixture sit for 10 minutes, allowing the sugar to draw out some of the apple juices and create a syrupy coating. This helps prevent a gap between the filling and the top crust as the apples cook down.
4. Pour the apple filling into the prepared pie crust, mounding the apples slightly in the center as they will settle during baking. Press down gently to eliminate air pockets and create an even layer.
5. Prepare the streusel topping by combining ¾ cup flour, brown sugar, and salt in a medium bowl. Add the cubed cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
6. Sprinkle the streusel topping evenly over the apples, covering the entire surface and creating a generous layer. The topping should be thick enough to create a substantial crust when baked.
7. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, tent loosely with aluminum foil for the remaining baking time.
8. Remove from the oven and cool on a wire rack for at least 2 hours before slicing. This cooling time allows the filling to set properly so it doesn’t run when you cut into the pie. Serve at room temperature or slightly warm with vanilla ice cream.

6. Caramel Apple Eclair Cake

This no-bake dessert layers graham crackers with vanilla pudding, fresh apples, and luscious caramel sauce for an easy eclair-inspired treat. The graham crackers soften to a cake-like texture as they absorb the creamy layers overnight. Drizzled with caramel and topped with whipped cream, it’s an irresistible make-ahead dessert.

Time: 4 hours (including chilling) | Servings: 12 servings

Ingredients

• 1 package (14.4 oz) graham crackers
• 2 packages (3.4 oz each) instant vanilla pudding
• 3 cups cold milk
• 8 oz whipped topping, divided
• 2 cups Granny Smith apples, peeled and finely diced
• 1 teaspoon cinnamon
• 1½ cups caramel sauce
• ¼ cup chopped pecans (optional)

Instructions

1. Prepare the pudding by whisking together the instant vanilla pudding mix and cold milk in a large bowl for 2 minutes until the mixture begins to thicken. Let it sit for 5 minutes until fully set and creamy.
2. Fold in half of the whipped topping (4 oz) into the pudding using a spatula, gently incorporating it until the mixture is smooth, uniform, and lighter in texture. This creates a fluffy pudding layer perfect for the eclair cake.
3. Toss the diced apples with cinnamon in a small bowl until evenly coated. The cinnamon adds warmth and enhances the apple flavor throughout the dessert.
4. Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish, breaking them as needed to fit snugly and cover the entire bottom without gaps. The crackers should touch but not overlap.
5. Spread half of the pudding mixture over the graham crackers in an even layer using a spatula. Sprinkle half of the cinnamon apples over the pudding, then drizzle with ⅓ of the caramel sauce.
6. Add another layer of graham crackers, followed by the remaining pudding mixture and the rest of the cinnamon apples. Top with a final layer of graham crackers, pressing down gently to compact the layers.
7. Spread the remaining whipped topping over the top layer of graham crackers, creating a smooth white layer that covers the entire surface. This serves as the “frosting” for your eclair cake.
8. Drizzle the remaining caramel sauce over the whipped topping in a decorative pattern and sprinkle with chopped pecans if desired. Cover tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the graham crackers to soften completely. The cake slices best when fully chilled and set.

7. Apple Galette

This rustic French tart features thinly sliced apples arranged on flaky pastry with the edges folded up for a free-form, elegant presentation. The simplicity of the ingredients allows the quality of the apples and butter to shine through. Less fussy than traditional pie, this galette is perfect for both novice bakers and experienced pastry chefs.

Time: 1 hour 15 minutes | Servings: 8 slices

Ingredients

• 1¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 4 large Granny Smith apples, thinly sliced
• ⅓ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, cut into small pieces
• 1 egg, beaten
• Coarse sugar for sprinkling

Instructions

1. Prepare the pastry dough by combining the flour, 1 tablespoon sugar, and salt in a large bowl. Add the cubed cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
2. Add the ice water one tablespoon at a time, tossing with a fork after each addition until the dough just begins to come together. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5 minutes to make rolling easier.
4. Roll out the dough on a lightly floured surface into a 12-inch circle about ⅛-inch thick. The circle doesn’t need to be perfect—the rustic, free-form look is part of the charm. Transfer the dough to the prepared baking sheet.
5. Combine the sliced apples, ⅓ cup sugar, 2 tablespoons flour, and cinnamon in a large bowl, tossing until the apples are evenly coated. The flour helps absorb excess juice and creates a thicker filling.
6. Arrange the apple slices on the dough in overlapping circles, leaving a 2-inch border around the edges. Start from the outside and work your way to the center, creating an attractive pattern. Dot the apples with the small pieces of butter.
7. Fold the edges of the dough up and over the apples, pleating as you go to create a rustic border that partially covers the fruit. Brush the pastry edges with beaten egg and sprinkle with coarse sugar for a beautiful golden finish.
8. Bake for 40-45 minutes until the crust is golden brown and the apples are tender and caramelized at the edges. Let the galette cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

8. Apple Cider Donuts

These cake-style donuts capture the essence of fall with apple cider reduced to concentrate its flavor and warm spices throughout. The exterior is coated in cinnamon sugar while the interior remains tender and perfectly spiced. Fresh from the fryer or baked in a donut pan, these are the ultimate autumn breakfast treat.

Time: 1 hour | Servings: 12 donuts

Ingredients

• 1½ cups apple cider
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 3 tablespoons butter, melted
• 1 large egg
• ⅔ cup brown sugar
• ½ cup buttermilk
• Vegetable oil for frying
• 1 cup granulated sugar
• 2 tablespoons cinnamon

Instructions

1. Reduce the apple cider by simmering it in a small saucepan over medium heat for 15-20 minutes until it’s reduced to about ⅓ cup and becomes thick and syrupy. This concentrates the apple flavor and creates a more intense taste. Let it cool completely.
2. Mix the cinnamon-sugar coating by combining 1 cup granulated sugar and 2 tablespoons cinnamon in a shallow bowl. Set this aside near your frying station for coating the warm donuts.
3. Whisk together the flour, baking powder, baking soda, 1½ teaspoons cinnamon, nutmeg, and salt in a large bowl until the spices are evenly distributed throughout the dry ingredients.
4. Combine the melted butter, egg, brown sugar, buttermilk, and cooled reduced cider in a separate bowl, whisking until smooth and well blended. The mixture should be uniform with no streaks.
5. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Don’t overmix—a few small lumps are fine. The batter should be thick but still pourable.
6. Heat 2-3 inches of vegetable oil in a deep, heavy pot to 350°F (175°C). Use a thermometer to monitor temperature carefully. While the oil heats, transfer the batter to a piping bag or ziplock bag with the corner cut off for easier piping.
7. Pipe circles of batter directly into the hot oil, creating donut shapes about 3 inches in diameter. You can also use a greased donut cutter dipped in the batter. Fry 2-3 donuts at a time for 1-2 minutes per side until deep golden brown.
8. Remove the donuts using a slotted spoon and drain briefly on paper towels. While still warm, immediately toss each donut in the cinnamon-sugar mixture to coat completely on all sides. Serve warm for the best flavor and texture, though they remain delicious at room temperature.

9. Baked Apple Roses

These stunning pastries feature thin apple slices rolled into delicate rose shapes with puff pastry and a hint of apricot preserves. The visual impact is incredible, making them perfect for special occasions and impressive enough for guests. Despite their elegant appearance, they’re surprisingly simple to create with just a few ingredients.

Time: 45 minutes | Servings: 6 roses

Ingredients

• 2 sheets frozen puff pastry, thawed
• 3 large red apples (Honeycrisp or Gala)
• Juice of ½ lemon
• 3 tablespoons apricot preserves
• 2 tablespoons water
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Powdered sugar for dusting

Instructions

1. Prepare the apples by cutting them in half and removing the cores, then slicing them very thinly (about ⅛-inch thick) using a sharp knife or mandoline. Keep the skin on for color. Place the slices in a bowl and toss with lemon juice to prevent browning.
2. Microwave the apple slices with 2 tablespoons of water in a microwave-safe bowl for 3-4 minutes until they’re just softened and pliable enough to roll without breaking. Drain any excess water and let them cool slightly.
3. Warm the apricot preserves in a small microwave-safe bowl for 20-30 seconds until they become liquid and spreadable. If there are large fruit chunks, strain them out or mash them smooth.
4. Roll out the thawed puff pastry on a lightly floured surface and cut each sheet into 6 long strips, each about 2 inches wide and 10 inches long. You should have 12 strips total for making 6 roses.
5. Brush each pastry strip with the warmed apricot preserves, coating the entire surface. The preserves act as glue to hold the apples and add a subtle fruity sweetness. Mix the sugar and cinnamon together and sprinkle lightly over each strip.
6. Arrange the apple slices along the top edge of each pastry strip, overlapping them slightly with the rounded edge extending above the pastry. The apple skin should be at the top, creating the red “petals” of the rose.
7. Fold the bottom half of the pastry strip up to cover the bottom portion of the apple slices, then carefully roll the strip from one end to the other, creating a spiral rose shape. Place each rose in a greased muffin tin cup to help maintain its shape during baking.
8. Bake at 375°F (190°C) for 35-40 minutes until the pastry is golden brown and crispy and the apples are tender. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar just before serving for a beautiful finishing touch.

10. Caramel Apple Dump Cake

This incredibly easy dessert requires minimal effort—just “dump” the ingredients in a pan and bake for a crowd-pleasing treat. Apple pie filling is topped with spice cake mix and drizzled with melted butter, creating a cobbler-like texture with a crispy top. Finished with caramel sauce, it’s the perfect last-minute dessert that tastes like you spent hours in the kitchen.

Time: 1 hour | Servings: 12 servings

Ingredients

• 2 cans (21 oz each) apple pie filling
• 1 box (15.25 oz) spice cake mix
• ¾ cup unsalted butter, melted
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans
• 1 cup caramel sauce
• Vanilla ice cream for serving

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. This simple preparation is all you need before assembling the dump cake.
2. Spread the apple pie filling evenly across the bottom of the prepared baking dish, creating a uniform layer that covers the entire surface. Use a spoon to distribute the apples and sauce evenly.
3. Sprinkle the dry spice cake mix directly over the apple pie filling in an even layer, covering all the apples completely. Do not mix or stir—the “dump” method means the layers stay separate. Dust the cinnamon over the cake mix.
4. Drizzle the melted butter evenly over the entire surface of the cake mix, trying to cover as much of the dry mix as possible. The butter will help the cake mix form a crispy, golden crust as it bakes.
5. Sprinkle the chopped pecans over the top for added crunch and nutty flavor. The pecans will toast during baking, adding another layer of texture and taste to the finished dessert.
6. Bake uncovered for 45-50 minutes until the top is golden brown and crispy and the apple filling is bubbling around the edges. The cake mix should be mostly absorbed and form a crispy, cookie-like topping.
7. Remove from the oven and let it cool for 10-15 minutes before serving. The filling will be extremely hot initially, so this cooling time is important for safety and allows the dessert to set slightly.
8. Drizzle with caramel sauce just before serving while the cake is still warm. Serve in bowls with generous scoops of vanilla ice cream, which melts into the warm cake and apples. The combination of warm cake, cold ice cream, and caramel sauce is absolutely irresistible.