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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a cook

posted:9/15/2005

This cake turned out wonderful! It did not fall apart on me. My cake turned out just like the picture on the page. Everyone loved it!!

NANCY5164

posted:9/15/2005

I READ THE 2 OTHER COMMENTS, SAYING THEIR CAKE WAS DRY, SO I CHANGED THE CAKE MIX TO BUTTER PECAN AND THREW IN A HANDFUL OF RAISINS AND A HANDFUL OF NUTS. IT IS TOTALLY DELICIOUS. DEFINITELY MOIST!

Jenny Nest

posted:9/15/2005

My mother-in-law made this cake for dessert, however she baked it in a 9 x 13 pan. We doubled the amount of caramels, but kept the milk at the same amount for the topping. The cake never fell apart, and it was scrumptious!

TeresaStorch

posted:9/15/2005

Wonderful, delicious, moist cake. Not a crumb was left. Have already shared the recipe with friends and family. I used caramel topping rather than caramel candies as it was easier.

a cook

posted:9/15/2005

I love trying new dessert recipes. I think this would be a terrific dessert for the holidays. It is super moist, very easy. I had no problem removing it from the pan. I did not use the non stick spray, I used Crisco to grease the pan (tube pan). I took it to my office and everyone loved it, and has asked for the recipe. I will definitely make it again. My fiance loved it, and he is not a "cake" eater!

a cook

posted:9/15/2005

I made this for my husband's birthday. Being from Europe, he is used to moist cakes, and he said it was the best he'd ever had! Each day I give myself a mental grade for the day's cooking and baking, and this went down as an A+.

a cook

posted:9/15/2005

This cake is wonderful. I did not have any problem getting it out of the pan. It isn't crumbly. It is very moist and delicious. I didn't wait long enough for the topping to cool before putting it on the cake - it ran quite a bit, pooling on the plate. This was a big hit with my family and would be wonderful for fall entertaining.

a cook

posted:9/14/2005

I followed directions to the letter and the cake fell all apart when removed from the pan. I don't think it is my pan because I use it all the time. It's really a crumbly cake. I pitched it. What a waste of time and ingredients.

a cook

posted:9/14/2005

Never again.

LWhite10

posted:9/14/2005

I made this for Senior Citizens Luncheon at church yesterday. It was definately a huge hit! Everyone had a slice (and made sure they get any extra caramel they could). The one I made for the family was eaten very quickly also. This is definately a repeat receipe!