Moist Caramel Apple Cake

photo by:kraft

Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that’s a whole lot easier to eat.

time

prep:

15 min

total:

2 hr 15 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding

cup water

eggs

1/3

cup oil

Granny Smith apples (1 lb.), peeled, coarsely chopped

KRAFT Caramels

Tbsp. milk

Make It

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake.

Kraft Kitchens Tips

Cooking Know-How

Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving.

Special Extra

Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.

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judypate

posted:3/22/2010

I baked this cake and baked it longer than it said, it totally flopped. I used sugar free pudding and a large box is this why my cake flopped. I would like to try again, HELP judy

Mrs.Becky

posted:3/21/2010

I baked 2 of these cakes yesterday, and they turned out wonderful! Pretty to look at, very tasty, just about perfect, I think!

lizzyd308

posted:3/20/2010

I'm not sure what I did wrong, but this did not turn out at all. It was way too moist and even after greasing and flouring the pan, part of the batter stuck to the pan. The cake was overall too moist. I think I must have used too large of apples.

Katy0530

posted:3/16/2010

I made this cake on 3/14/10 for dessert. Everyone loved it. It is very, very moist. Very easy to make, very delicious. And also instead of melting carmels, I used a carmel sundea topping to cut down on cook time.

Fergie10

posted:3/12/2010

Tried this cake for the first time today. My husband loves it. The thing I like about it best is the moistness and it is no super sweet. Will make again.

rak03

posted:3/10/2010

This is not a cake that you can keep for more than two days. It should be eaten as soon as it comes out of the oven. Too many apples in it. It turns soggy after two days. But to serve immediately, it's very good. Especially warm.

dchristy49

posted:3/10/2010

Fabulous! Used a French vanilla cake mix caramel pudding mix, added pecans and sprinkled with 10X sugar when cool. HUGE hit at my office and husband's office.

a cook

posted:3/8/2010

I substituted a spice cake mix for the yellow cake mix and it was great. Will definitely make again.

a cook

posted:3/2/2010

This cake is yummy! I've made this twice and it was a hit every time. Great cake and easy to make too. Highly recommend it!

emmabellasmama

posted:3/1/2010

This cake was awesome!!! So moist! I made it for a dinner party along with 2 other desserts and it is gone!!!! LOVE kraft foods website...I use it all the time and every dessert I have made off of here has been a big hit!!!