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:8/6/2010

need to dice apples smaller next time

seenie33

posted:7/27/2010

With a little tweaking, this turned out to be a delicious recipe. I grated the apples so they were similar to applesauce in consistency and added a liberal teaspoonful of cinnamon to the mixture. I would recommend baking for a full hour. I also split the mixture to make cupcakes and a cake.

rottie4fun

posted:5/11/2010

I followed the directions but my cake was a flop. After cooling the cake for 15 minutes in the pan, as directed, I loosened the sides of the cake from the pan and inverted onto a wire cooling rake and carefully lifed the pan. Part of the cake remained in the pan. Yes, the pan was well greased and floured. Then after topping with caramel, it was so difficult to cut because the caramel was sticky, it fell apart again while trying to slice! UGH! I don't know what went wrong....however it did taste GREAT!!!

KellieBoylon

posted:5/5/2010

Love this recipe! I grated the apples rather than dicing and I added a tsp of both cinnamon and nutmeg to the batter before baking. Made into muffins rather than one large cake, works much better and the individual muffins can be frozen and later thawed in the microwave and they taste like they just came out of the oven!

FHNC

posted:5/2/2010

loved it:)

GottaHaveCheese

posted:4/25/2010

I make this cake about every other month. It's delicious. I use on of those soft pans that you just peel off, so it looks just like the picture every time. I don't actually melt the caramels, though. I just buy caramel topping and drizzle it on as we eat it.

a cook

posted:4/22/2010

My family loves this cake.It is so easy , I have made it three times since I found this recipe. Thanks

ERIN8571

posted:4/5/2010

Easy and delicious! I made this for Easter Sunday and everyone loved it! I changed a couple things though: I did not make the caramel sauce, I bought Dulce de Leche icecream to top each slice. Instead of chopping the apples I grated them with a cheese grater. I also added a little cinnamon to the apples before I mixed them with the batter. Yum-O!

KimiNelson

posted:3/27/2010

This is one of my children's favorite cakes! It is perfect in the fall, but we love it year round. Just be careful not to use cake mix with pudding already in it or it turns in to Carmel-Apple "Oops"cake as it falls apart coming out of the pan (but still tastes great)!

kelbel1117

posted:3/26/2010

I made this cake for a girls night and it was a huge hit. When I brought the left-overs home my family also loved it.