Preheat oven to 325°F. Grease a mini bundt pan and set aside.

Melt the butter. Mix with sugar and vanilla.

Mix in eggs, one at a time.

Add in flour, baking soda and spices to mixing bowl and combine.

Gently fold in spiced rum, Greek yogurt and apple.

Pour batter into mini bundt pan, about 2/3 of the way full so each spot is even.

Bake for 27 minutes or until a toothpick comes out clean.

Allow cakes to cool in pan for 3-5 minutes. Then carefully flip pan over a wire cooling rack. Leave upside down for 5-10 minutes. At that point cakes should fall right out when you lift the pan up. If not, give the pan a little shake and they’ll fall out onto the rack.

While the cakes are cooling, measure out your ingredients for the caramel.

Add sugar to a small saucepan and turn heat to medium.

Using a silicone spatula, stir around the sugar constantly. Clumps will begin to form and then sugar will begin to melt down to be a smooth, clear liquid. You’ll see the sugar pulling away from the pan as you stir.

Allow the sugar to melt for just a few minutes, then remove from heat and add in butter. Whisk until completely combined and the sugar is starting to have an amber color to it. Then add in heavy cream and whisk completely.

Return to heat and let caramel bubble and smooth out for 2-3 minutes. Remove from heat again, add in spiced rum and mix it in. Let caramel sit and cool for 30 minutes or until it thickens and solidifies again.

If cakes are cooled down, reheat them for 30 seconds in microwave.

Drizzle a generous amount of caramel on top of the cakes. Then top with a scoop of vanilla ice cream. Then drizzle more caramel on top.