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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AmberRedHead

posted:11/5/2007

This was very moist and my guests enjoyed it. I served it with ice cream. It was however, difficult to remove from the pan because it was so moist.

ejtorrence1123

posted:11/4/2007

I did use caramel ice cream topping instead of the melted caramels, because I knew we wouldn't eat the cake in one sitting, and I didn't want it to get soggy. I used the topping in the jar, which is a little thicker than the kind you squirt on, and it was perfect.

littlemama916

posted:11/4/2007

I made this cake for sunday desert. It was good, but a little messy. We did add some of our own variations which I think didnt help. Next time I will stick to the recipe at least where the carmel is concerned and I may use Carmel Sunday topping instead. A little easier. We did add cinnamon to it which was a nice touch.

dragonflyjaci

posted:10/29/2007

Everyone has loved this cake! I also found the caramel sauce to be a bit thin...thought of trying to use caramel ice cream topping instead. Or even baking in a 13 x 9 pan and poking holes in the cake with a toothpick then drizzling the caramel sauce over the top so that it would soak in the cake a bit more.

asteele4134

posted:10/19/2007

I thought it was good, my 18 year old son loved it though. I will make this again.

Lynnmer

posted:10/10/2007

I've made this cake several times and it is always a big hit with everyone. I would recommend one change to the original recipe: Since the caramel topping always seems to be a bit too thin (it runs off the cake), I suggest using 5 to 7 more caramel squares and reduce milk to 2 tablespoons instead of 1/4 cup milk.

sharongulley

posted:10/4/2007

This is a family favorite. We have it for the October birthdays every year. Delicious!!!

oliviap2

posted:10/2/2007

I have made this cake many times. And every time, people love it. So easy to make. I recommend keeping the caramel sauce on the side if you don't intend to eat it all at once. Makes the cake soggy if you have any left over. (though won't happen often with this cake).

TABBYKAT76

posted:9/24/2007

Amazingly moist!! After reading the reviews, I added 1tsp of cinnamon and used a jar of caramel sauce and just poured it on the individual slices for those who wanted it. But seriously this cake sooo moist that it's awesome even with out the sauce! Will definitely make again!

JGH82

posted:9/11/2007

I love this cake it is awesome. Everytime I make it, its gone in no time. I recommend it!!!!!!!!