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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ldnj2

posted:9/30/2005

To much yellow cake taste, and not enoug apple. Definetly would wand to consider maybe adding either cinnamon, or some sort of other spice to it.

a cook

posted:9/30/2005

Just a few recommendations gleaned from my experience: Caramel sundae sauce is easier for the glaze. Don't skimp on apples -- it seems like a lot at first but the amount is just right. Braeburn apples have more apple-y flavor. Consider adding a tsp each of vanilla extract and cinnamon to bring out the apple flavor. Plate after the initial 20 min cooling - this is too fragile for a cooling rack. Consider substituting different flavors cake mix or pudding for a more interesting layering of flavors. (butter pecan cake mix with cheesecake flavored pudding would be yummy)

Lor112

posted:9/29/2005

This cake was easy to make and it was delicious!! Got many compliments. It is a good cake for the fall season, but would be enjoyed anytime of the year. It was very moist and the caramel topping gave it a very nice flavor, too.

a cook

posted:9/29/2005

We have a meeting once a month at work, I always bring a dessert. I had just received my Kraft Food and Family Magazine at home, saw this recipe decided to make it. It went over so well, that one of the women ask for the recipe. I told her she already had it, it was in her Kraft Magazine.

a cook

posted:9/29/2005

I made this for a group of friends and they all really liked it. I did have to micro the carmels a bit longer for them to get hot enough to melt because I could not get them to mix together with the milk. Once that was done i do suggest letting them cool because it is really messy and alot of the carmel ends up on the plate. Enjoy!! I will make again

a cook

posted:9/28/2005

What a great cake! Everyone in my family loved it, including my picky 4-year-old. Got us in the mood for Fall and Halloween.

wylisha

posted:9/28/2005

This was so good! I added 1 tsp of cinnamon like another readrer suggested. It seems like a lot of apples but when they cook it is the perfect amount so don't be afraid. I let the caramel topping sit for 30 minutes but it still didn't look as thick as the cake on the picture. Didn't matter because it still tasted great!

Perks33

posted:9/28/2005

My Mom and I had a blast making this cake for dinner dessert! Although, prep time is probably 30min, not 15min, and you could probably cut down the apples from 3 to 2, we highly recommend it! Also, I added just a touch of vanilla to the recipe to enhance the flavor (We just love vanilla!) Rave reviews! Great for the fall season!

thelberg

posted:9/27/2005

I've made this twice already - we loved it! I did make a couple of changes - I added half a bag of toffee bits to the batter, and I used about 30-35 caramels (same amount of milk, though) for the caramel sauce. I also let the caramel sauce sit for quite a while to thicken up so it wouldn't just soak into the cake or run down the sides. Keep refrigerated to keep the caramel in place.

ushkiiwife

posted:9/27/2005

I thought I would try this because it looked so simple. From now on when they say bring a dessert, this is what I'm going to take. My ten year old son helped chop the apples and mix and of course he helped with the caramels. My picky 12 year old even liked it. It's a keeper in our family.