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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KarenMP2

posted:10/4/2005

Great cake! I lowered the fat contents by substituting the 1/3 cup oil with 1/2 cup applesauce. The whole family enjoyed this one and I didn't have the guilt enjoying it myself!

a cook

posted:10/3/2005

This is the best cake I have ever tasted.

schmamy

posted:10/3/2005

yum! my guests loved this!

a cook

posted:10/3/2005

We had a small get together and made several things from the current recipe catalog... this cake was delicious - even better on the second day!!! Yummy! Great for Fall get togethers!

teri334

posted:10/2/2005

This is a wonderful cake. I added cinnamon to the batter and I added only 1/8 cup of milk to the carmel to make it thicker and it worked great!!

Lips97

posted:10/2/2005

My husband loved this cake and he isn't big on caramel apples. Since I don't like the tartness of the granny smith I used cortland apples and it was great.

butchmkg

posted:10/2/2005

Served this to a group of friends and they thought it was great. I have now made it several times. I have used a carmel cake mix and a spice cake mix instead of the yellow cake mix. I have also added a cup of chopped wallnuts. Save a few to sprinkle over the sauce. I have also added on square of Baker's Semi-Sweet chocolate to the carmel sauce. Served with French Vanilla Cool Whip. Also found that leaving the cake sit for one day really enhances the flavor

Ilene50

posted:10/1/2005

Super easy, super moist and super delicious!

a cook

posted:9/30/2005

I made this cake for a birthday at work and everyone raved at how good it was. It definitely is a keeper!

pattycake71929

posted:9/30/2005

I made this for a church potluck, where it was a big hit. Since I had some left over, I took the girls at work a slice. They all loved it. This recipe is easy. I used caramel syrup instead of melting caramels simply to save time. This cake is better the second day and still better the third. My daughter is a caramel lover. I plan to pass this on to her and also make one for her birthday, which is coming up. I will definitely make this again. It's great!