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Warm Caramel Apple Pudding Cake 

prep time
20 min
time
1 hr 35 min
servings
16 servings

what you need

  • 2 large Granny Smith apples, peeled, thinly sliced
  • 1 pkg.  (2-layer size) yellow cake mix, divided
  • 2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1-1/2 cups cold milk
  • 1 jar  (12.25 oz.) caramel ice cream topping, divided
  • 1/4 cup water
  • 1 cup thawed COOL WHIP Whipped Topping, divided
  • 1/2 cup PLANTERS Dry Roasted Peanuts

  • TOSS apples with 1 Tbsp. cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
  • BEAT dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
  • BAKE cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
  • WHISK remaining caramel topping and COOL WHIP until well blended. Spoon over cake slices just before serving; top with nuts.

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