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Interested in Tundra’s culture, employees or history? This is our story. This is what we believe in & how we work – it’s all fun here!

How Does Tundra Decide to Bring in New Products?

Good, Better & Best Cara Schlarb, Director of Product Marketing at Tundra, is the go-to-person for vendor relationships and product standards. She’s responsible for ensuring that the more than 60,000 products we sell are the best products available for our customers. And, of course, she’s also responsible for staying atop of industry trends so that Tundra continues to offer the best new products available.

So, this made me wonder, how do we decide to bring in new product lines? And for that answer, I had to ask the person in charge, Cara.

How does Tundra decide to bring a new product line in?

Like most industries, new products are constantly being introduced to the market. I follow several factors when considering offering a new product line.

The good, better, best philosophy is how I navigate through new products. I want to make sure that every product that comes in is needed by our customers. Yes, we are in the business of selling restaurant supplies, parts and equipment, but to do this well we have to ensure we offer a product regardless of price point. Following the good, better, best science allows us to thoughtfully add products to categories.

How do you feel we successfully accomplish this?

Good partnerships and good value are vital. Tundra will only work with brands that support their product lines; this means that the ‘after purchase’ support needs to be top-notch. For example, if a customer purchases a $5,000 oven they can trust the brand to follow-through with its warranty. Good value is also significant – we’ve all heard the economy is starting to recover, but as a nation we’re still looking for value. Tundra strives to offer products that improve the customers’ business. Fair pricing and quick lead times play into good value as well. Improving efficiency and quality are the top attributes when sourcing new products.

Any secret weapons on discovering the best products?

You have to always be listening – customer feedback is huge. In an age where customers voice their opinions and concerns on social media outlets, you have to be there to listen to that. It’s important for our product team to see this feedback and make decisions based on what customers are saying, not just industry news.

However, we also have to research industry trends for innovation and uniqueness of new products. The restaurant industry is constantly evolving and Tundra has to make sure we offer the products the end user needs to stay up with customer requests.

And finally, my team and I attend industry trade shows to search for new products that could offer something different, unique, helpful and efficient for our customers.

Even with Tundra’s stringent guidelines, we offer an amazing selection of products for restaurant operations. We strive to offer the best of the best at every price point.

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The Dog Days of Tundra

When you visit Tundra Restaurant Supply, you’ll often see one of our four-legged friends roaming the hallways, or lounging on their doggie bed. And we think that being able to bring our dogs to work is a great perk here, so we had one of our biggest friends (Royal, an Irish Wolfhound that stands well over 6 feet tall when standing on his hind legs) give you a grand tour of Tundra – which is really more of a “pet me, please” tour.

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Meet Royal, or Royal’s point of view anyway. Aside from lounging, eating and shedding, Royal likes to do his daily round of meet-and-greet at Tundra. We think he helps us build productivity, and overall staff camaraderie. HR thinks Royal, and his other K9 friends, help make Tundra a “Pooch-topia.”

And studies have shown that dog-friendly workplaces make us all happier. According to American Pet Products, about 1.4 million owners took their dogs to work last year – that’s a lot of happy people!

So, we asked Royal what he thought about being so prolific to our work environment. And we think he summed it up quite well…

“Got rubbed and petted… my favorite!”

Thank you Royal for helping us bring more to the table!

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Do You Have a Special Request?

“Bringing OVER 60,000 Commercial Restaurant Supplies to the Table” is an accomplishment Tundra would like to yell from the mountain tops! Our assortment of products includes everything from restaurant equipment and parts, to kitchen supplies and disposables.  And with all of these products – from over 600 manufacturers – it’s hard to believe Tundra doesn’t carry everything the food service industry has to offer.

Brining over 60,000 commercial restaurant supplies to the table

Well, I have news for you… you can special order just about anything you gosh darn please for your restaurant!

Custom Size Products: Tundra has developed unique relationships with a variety of custom fabricators that can manufacture just about anything you’re looking for. The best part is that in some cases, custom products will save you money by avoiding manufacturer branding. Here are the types of products you can custom order:

  • Gaskets
  • Cutting Boards
  • Wire Shelving
  • Walk-in Doors
  • Equipment Legs
  • Drain Covers
  • Hood Filters

Just make sure you use care for the measurements and specifications when ordering because custom products are non-refundable.

Low Price Guarantee Badge

Equipment Requests: Tundra can track down and competitively price just about any piece of restaurant equipment. Whether you’re looking for a stylish counter top griddle, jumbo walk-in cooler, trendy espresso machine or an entire restaurant remodel, let us know your needs and we can provide you with a detailed quote. You can lease-to-own on orders from $1,000 – $150,000! Oh, and did I mention the Low Price Guarantee?

Non-Stock Replacement Parts: Can’t find what you need on the eTundra site? Easy peasy lemon squeezy, Tundra can special order just about anything.  OEM parts, specialty shop supplies, equipment needs, you name it – we get it.

Special requests are welcomed by our team. We have an entire department dedicated to product sourcing to satisfy customer needs. Seriously, try to stump us… call 1.888.388.6372 or contact us here today!


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NAFEM Scavenger Hunt

What is NAFEM

The NAFEM Show (North American Association of Food Equipment Manufacturers) in Orlando, Florida is the largest food service equipment and supplies solutions trade show in the country with over 500 exhibitors on display – that’s 760,000 square feet of exhibits!  Dealers and distributors, end users, food service manufacturers, consultants, designers, specialists, service technicians and business services will all be in attendance to see what’s hot and what’s not, what’s new and what’s old, and what’s to come in the food service industry.

Tundra has approximately 10 Tundraroos (i.e. Representatives) traveling from Colorado to Florida to explore NAFEM’s offerings, chat with new and existing vendors, seek new products and consume industry knowledge.


Game Details

To liven things up, I’ve created a scavenger hunt for those who plan on attending the NAFEM trade show. The first  to complete the scavenger hunt will receive a 2 week promotion on Tundra’s website!

The web promotion will include:

  • 705 x 80 homepage banner (website generates 190,000 monthly visits on average)
  • 1 Dedicated email to 12,000+ contacts
  • 1 Blog post (blog generates 14,000 monthly visits on average)
  • Social media shout out through Twitter (1,000+ followers) & Facebook (2,500+ fans)

Here’s What You Have to do

To be a contestant in our NAFEM scavenger hunt you are required to take a series of photos with our Tundraroos and tweet them with hash tag #TundraNAFEM included.

Pick any 5 of the following photos to tweet. Take a picture with a Tundraroo ______________.

The winner will be announced on February 11th, 2013 following the NAFEM show on Tundra’s twitter page (@eTundra).

Good luck, have fun and tweet away NAFEM attendees! Can’t wait to see your amazing Twitpics with Tundra’s Tundraroos!


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Wing Obsession in America

Super Bowl is around the corner, and we here at Tundra are getting ready to enjoy the game, but more importantly, all the food! We have plenty of cooks here armed with tongs and their favorite wing sauces just begging to get started in the kitchen; in fact, I think we’ve heard so much about wings lately, that it sparked our interest to see just how many people consume wings during game time. But, we had no idea that the number was 1.23 billion wings (and that’s just during Super Bowl), and that 4 out of 5 US adults consume them on a yearly basis!

Yet, the wing obsession doesn’t stop there, oh no, across America, we love our wings so much that we’re expected to consume 13.25 billion chicken wings in 2013, that’s 3 billion pounds of wings – equivalent to 455,000 elephants!

To get you in the mood for wings, we created a “Wing Obsession in America” infographic, just in time for the big game!

Get the Infographic

Wing Obsession in America Tundra Restaurant Supply

Get Prepared for the Game

Whether you’re looking for restaurant and kitchen supplies for the game, or a last minute party idea, Tundra’s got you covered for the game this year! Let us know what your favorite game time recipe is, and how your family and friends plan on celebrating this year.

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The Perfect Holiday Gifts For Foodies

A foodie, in its simplest form, is a person who has an enthusiastic interest in the preparation and consumption of good food. They know the best restaurant and you never turn down an invitation for dinner – or should I say a seven-course culinary experience.

And yet, foodies are sometimes the hardest people to shop for because they either already have the latest kitchen gadget, or they’ll be disappointed by the simplicity of the gift.  When it comes to gift giving for these fickle fiends, there is one rule of thumb: commercial is key.

Foodies pride themselves on having the best quality cookware, worthy of any five-star restaurant.   When most people hear “commercial quality” they think high-dollar products. True, a commercial range can be pricey, but don’t be discouraged, there are always accessories with a much more wallet-friendly price tag! Here we will talk about gift ideas for 3 distinct types of foodies that is sure to please and guarantee another dinner party invite in the near future.

The “Chef” Foodie

Avocado Slicer

This type of foodie considers themselves to be culinary masters. It’s all about a savory, explosion of flavor – taking something ordinary and making it extraordinary.   Food prep accessories are guaranteed to be a hit, and there are plenty for every price range.
  You may not be able to borrow a recipe from them because the spices are so unique, but leave them to the cooking – just show them you know their spice passion with this Commercial Spice Grinder.
 Decorating Tool Set Plating is all about setting up the absolute best experience in tasting. A sprig of parsley is no longer enough, but you’ve got this one too because no culinary master is set without an official Decorating and Carving tools set.
MicroTorch One of the best parts of restaurant dining is dessert! But the time it takes to perfect crème brulee is far too long, but you know that won’t stop this culinary foodie – help them get a head start on holiday sweets with a Butane Micro Torch.


The “Drink” Foodie

Bar Supplies a visit to this foodie’s basement bar is like a time warp back to the 1970’s when the cocktail was king. They can turn a beer drinker into a martini drinker, and have you schooled in whiskey 101 before your departure.  This foodie is all about purity of the drink.
 Martini Chiller Did you know there were literally thousands of different types of drinking glasses?  From highball glasses to copper cups, this type of foodie loves the idea of showcasing their mixology talents – like this martini chiller.
  Who doesn’t love homemade sangrias, especially when served for the masses? That is, if you can get a glass before it’s all gone.
  And those cold winter nights (or mornings, no judgment), nothing perks you up and keeps you warm like a cup of Irish coffee. But a “Drink” Foodie’s version – with imported beans from Guatamala – is matched by no other.


The “Host” Foodie

 Dining room supplies For the “Host” Foodie, it’s all about presentation: a different plate for each course, a different glass for each drink, a different napkin fold for each day of the week and if you need to know which fork to use, they are the flatware guru.  Shopping is easy for this foodie – it’s time to hit the dining room supplies!
  Some people don’t repeat outfits, these foodies don’t repeat platters.
 Salt and pepper mills It could be a bowl of cereal being served, but as long as the table is dressed with these beautiful salt and pepper meals, this foodie is happy!
 Dutch ovens The “Host” Foodie knows that the best cookware is the type that can go from the oven to the table and not disappoint.


Understanding foodies is part of who we are here at Tundra, especially since most of us classify ourselves as foodies as well.  As a company we’re proud to sell to restaurants and the everyday aspiring chef.

Good luck with your holiday shopping and remember:  the best gift is giving the perfect gift.

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Share Your Story of Restaurant Mayhem

The United States has faced devastating disasters in the last 10 years that have not only affected families, but businesses too.

  • In 2005, Hurricane Katrina, one of the deadliest hurricanes in recent history, hit the Gulf Coast.  In a 90,000 square mile area,  thousands of local residents were left unemployed and homeless while the death toll rose to more than 1,800 people and the total cost of damage was estimated at $125 billion.
  • Midsummer of 2012 ignited another catastrophic disaster – the Waldo Canyon Fire in Colorado. This fire was named the most destructive wildfire in Colorado history: killing 2 people, burning 346 homes, forcing an evacuation of 32,000 people and smoldering 18,247 acres.
  • Most recently, Hurricane Sandy aka ‘Frankenstorm’ ripped across the east coast. The death toll has risen to approximately 109 people while 17,500,000 people were affected and an estimated $60 billion in damages (see this compelling Katrina vs. Sandy comparison by the Huffington Post).

Now more than ever, restaurant owners are learning what it means to prepare for a natural disaster – like those aforementioned, as well as the numerous earthquakes, floods, tornadoes and other catastrophic  weather patterns that have devastated our nation. Precautionary steps need to be made for before, during and after an event: building and food care, evacuation plans, support needs, etc. Unfortunately, the lack of available resources to learn more about what this means is few and far between.

Share Your Story

Share Your Story of Restaurant Mayhem
That is why we need you! Your story can be extremely valuable to other restaurant owners, not only in the US, but around the globe…
  • What is it like to live through a natural disaster?
  • What did you do to protect your business?
  • What didn’t you do that you wish you would have done to prevent damage?

We would love the opportunity to hear your story, and in return, your story could be published in our next flyer publication! We send our quarterly flyer to 250K independent restaurant owners nationwide and, of course, you would get the opportunity view the article before it goes to print.

If you are interested please share your restaurant’s mayhem story; we can’t wait to hear your story!

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Flavors of Fall: Pumpkin, Apple and Sweet Potato

Tasty, easy and budget friendly fall recipes to try at your next party, catered event or restaurant menu change.

Aw…the familiar flavors of apple, sweet potato, pumpkin and spices like cinnamon and nutmeg are enough to make anyone settle in for a cozy evening at home. It’s clear, Tundra Restaurant Supply is obsessed with food service products, and we carry everything from baking sheets and commercial refrigerators to pint glasses and salt & pepper shakers. In our effort to bring more to the table, we’re featuring a couple of rich, flavorful recipes we thought you might like to try!

Pumpkin Cheesecake Barspumpkin-cheesecake-bars

These cheesecake bars are quick, easy and undeniably tasty. Give them a try at your next catered event, party or to simply share with family and friends.

Crust Ingredients

  • 20 creme-filled chocolate sandwich cookies (Oreos are great)
  • 2 1/2 tablespoons unsalted butter, melted

Filling Ingredients:

  • 2 8-oz. packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


  1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
  2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
  3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
  4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it’s nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
  5. Cut into bar sized servings.
  6. Enjoy!

Recipe is courtesy of My Recipes.

Classic Sweet Potato Piesweet-potato-pie

Perfect pie recipe for beginner home chefs or on-the-go professionals!


  • 2 cups peeled, cooked sweet potatoes
  • 1 1/4 cups sugar
  • 1/2 stick melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 9-inch unbaked pie crust
  • 3 egg whites


  1. Preheat the oven to 350 degrees F.
  2. For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix.
  3. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
  4. Place the pie on a rack and cool to room temperature before covering with meringue.
  5. For the meringue, using an electric mixer beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around.
  6. Sprinkle with a pinch of granulated sugar.
  7. Bake for 10 to 12 minutes, or until delicately browned.
  8. Cool, serve and enjoy!

Recipe courtesy of Food Network.

Apply & Grape Pieapple-pie

Use red grapes to achieve a deep purple color – great for any fall setting!


  • 3 cups all-purpose flour plus more for surface
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup chilled unsalted butter, cut into 1/2″ cubes
  • 1/2 cup vegetable shortening


  • 3 pounds tart, crisp apples (such as Pink Lady), peeled, quartered, cored, thinly sliced
  • 1 pound red grapes, halved
  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • Vanilla ice cream (optional as a topping)


For crust:

  1. Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
  2. Roll out 1 dough disk on a lightly floured surface into an 11″ round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12″ round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
  3. Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.

For filling:

  1. Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
  2. Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2″ plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
  3. Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool.
  4. Enjoy!

Recipe courtesy of Epicurious.

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Tundra Can Help Make the Perfect Halloween Bash

Halloween drinks - Rotten Pumpkin CocktailTundra’s product assortment is like the best Halloween party you’ve ever been to:

The commercial cutlery will dominate any pumpkin carving contest. Tundra carries everything from carving knives and garnishing sets to cutting boards and knife sharpeners. With a cutlery selection of over 1,300 items I can assure you that you’ll find exactly what you need to make the scariest jack-o-lantern or spookiest ghost carving this year!

Craft your tastiest witches brew with Tundra’s soup kettles. Your patrons will be impressed with these cauldron-like kettles. Tundra offers a wide range of sizes and a color selection including black, burnt copper and stainless steel.

While the witch’s brew is warming, don’t forget to concoct some tasty potions for your guests. Serve hocus pocus fizz, goblin mimosas and pumpkin martinis in restaurant glassware from Tundra’s massive selection. Punch bowls and beverage tubs for truth serum punch and pumpkin beer offerings should be on the list too!

Pumpkin shaped Bundt pans, fall harvest loaf pans and an electric spice grinder are exactly what you will need to whip up some festive Halloween baked goods for dessert. Be sure to swing through Tundra’s Halloween baking supplies before you checkout.

You can’t enjoy your delicious treats without something to eat them with. GET offers Pumpkin harvest melamine dinnerware. The color is great for any Halloween bash and you don’t have to worry about clean up because these puppies are dishwasher safe and virtually unbreakable! There are over 30 pieces in the collection.

What’s a Halloween party without candy? Use commercial serving bowls on every service to display candy, chips, dips and anything else you would like to serve guests for a snack. Tundra offers serving bowls from major manufacturers including Vollrath, Cambro, American Metalcraft and many more.Bowl full of halloween candy corn

You don’t want all your hard work in the kitchen to go to waste. Send your customers home with leftovers, desserts, etc in our Eco Products clamshell containers. Halloween is one of the busiest holidays of the year for the food service industry and many people order take-out. You can’t risk running out of to-go containers, you’ll lose money!

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Autumn’s Best Apples

Whether you went apple-picking at an orchard, the farmers’ market, or the grocery store, we have some delicious ways to showcase fresh apples! These tasty dishes are sure to please even the pickiest of guests!

Apple Pie Baked in an AppleApple Pie Baked in an Apple

A simple, natural blend of ingredients with a gourmet presentation.


  • 5-6 Granny Smith Apples
  • 1 teaspoon of cinnamon
  • ¼ cup of sugar
  • 1 tablespoon of brown sugar
  • Pie crust – homemade or pre-made

Pre-heat oven to 375° F.


  1. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a melon baller very carefully, as to not puncture the peel.
  2. Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
  3. Mix sliced apples with sugars and cinnamon in a bowl.
  4. Scoop sliced apples into hollow apples.
  5. Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more sweetness to the pie.
  6. Cover the top of the apple in a lattice pattern with pie crust strips.
  7. Place apples in an 8” x 8” baking pan. Add just enough water to the cover the bottom of the pan.
  8. Cover with foil and bake for 20-25 minutes.
  9. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
  10. Enjoy!

Apple Cream Cheese Bundt CakeApple Bundt Cake

A true fall classic, garnish frosting with toasted pecans for extra flavor.


Cream Cheese Filling:

  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Apple Cake Batter:

  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (1 1/2 lb.)

    Praline Frosting:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Pre-heat oven to 350°F.


  1. Prepare Filling: Beat first 3 ingredients at medium speed in a stand mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  2. Prepare Batter: Preheat oven to 350° F. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  3. Spoon two-thirds of apple mixture into a greased and floured 14 cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1 inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  4. Bake at 350° F for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack, and cool completely.
  5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2 qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
  6. Pour frosting immediately over cooled cake.
  7. Enjoy!

Warm Caramel Apple CakeWarm Apple Cake

Serve this delicious apple upside-down cake warm from the oven.


Cake Batter:

  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 large cooking apples, peeled, cored and thinly sliced (2 1/3 cups)
  • 1 box Betty Crocker Super Moist yellow cake mix
  • 1 1/4 cups water
  • 1/3  cup vegetable oil
  • 3 eggs
  • 1/4 teaspoon apple pie spice

    Cake Topping:

  • 2/3  cup Betty Crocker Whipped fluffy white frosting (from 12-oz container)
  • 1/2  cup frozen (thawed) whipped topping
  • Caramel topping, if desired

Pre-heat oven to 350° F.


  1. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13” x 9” pan. Sprinkle with pecans; top with sliced apples.
  2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice in a stand mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
  3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
  4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
  5. Enjoy!

Tundra Restaurant Supply stocks everything you need to create the most delicious fall dishes. From kitchen supplies to dining room supplies and cooking equipment to specialty cooking supplies is your one-stop shop for baking and cooking this season!

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