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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Vonzella13

posted:9/20/2005

Wonderful and very easy. Instead of wrapped caramels, I used the kind of sauce you would use over ice cream, and just add to the slice of cake with cool whip before serving.

RaeRandy

posted:9/20/2005

Great recipe. I made this cake about two weeks ago and the cake was a hit. There were no leftovers. Instead of using the caramels, I bought a caramel sauce by the apples in the produce section. Warmed it up in the micro and put it on indiv. pieces as they wish. This time of year it's available.

zann1973

posted:9/20/2005

I made this cake 2 weeks ago for the first time. I wasn't sure how it would be and was skeptical about letting the guys at work taste it. I brought a slice to my female coworker and now, the cake is a hit all over the office. We love it!!!!!!!!!!!!!

eesidge

posted:9/20/2005

I used Delicious apples because I don't like the Granny Smith apples. The Delicious applies were so big it only took two apples chopped up. The secret to the caramel is to make sure you let it sit long enough to thicken. I put it in the fridge and kept checking it. Giving it time to thicken will ensure it stays on the cake. My husband told me if I ever make a cake again to make sure it's this one.

pianoman3

posted:9/19/2005

The only thing I would do differently would be to use a little less caramels for I like things a little less sweet.

a cook

posted:9/19/2005

Cake was very easy to make, moist, no problem getting out of pan. But --- caramel topping did not stay on cake (I only used 2 tablespoons of milk). I was constantly cleaning up carmel from the cake plate or counter. Next time I will add a little of confectioners sugar to glaze.

a cook

posted:9/19/2005

This cake is FABULOUS!!! My mother (who could out-cook Betty Crocker) said it was the best cake she had ever had in her life!!

bh_robinson

posted:9/19/2005

This recipe was nothing special at all. Just not much flavor. I won't be making this again.

rehiowa

posted:9/19/2005

I did not make the recipe as listed, I made two changes, first I used butter pecan cake mix. Second I liked the idea about using carmel topping but added powdered sugar to thicken the carmel glaze. It was good & I will make it again.

cookinclass

posted:9/19/2005

One of the ladies at work made this and it was wonderful. After trying this I had to get registered to receive the magazine. WOW!!!!