Moist Caramel Apple Cake - Kraft Recipes Top
Comida Kraft
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Moist Caramel Apple Cake

Prep Time
Total Time

16 servings

Bake a Moist Caramel Apple Cake for your friends and family. Freshly chopped apples meet caramel scrumptiousness in this delicious recipe, and with 16 servings, you'll be able to serve everyone your caramel apple cake.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 6 ingredients in large bowl with mixer until 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 sides 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 just before serving.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Cooking Know-How

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.


Prepare using JELL-O French Vanilla Instant Pudding.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 230
Total fat 8g
Saturated fat 2g
Cholesterol 50mg
Sodium 330mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 29g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Just a few recommendations gleaned from my experience: Caramel sundae sauce is easier for the... 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)
Date published: 2005-09-30
Rated 5 out of 5 by from I made this for the second time with a few changes. I made this for the second time with a few changes. I used Spice Cake, Sugar Free Cheesecake Pudding, and Gala Apples instead of Granny Smith. WOW, the cake was amazing. The first time I made it I followed the exact recipe, it was good but it was WAY better the changes. The Spice cake and the cheesecake pudding where amazing with the apples and caramel. I liked the original, but I loved this version far more. It's fantastic warm with a scoop of vanilla ice cream. This is one recipe I will make over and over. It's great the next day for as a breakfast cake as well.
Date published: 2008-12-27
Rated 5 out of 5 by from I am a cooker not a baker, but I do love apples in cakes and carmel.. I am a cooker not a baker, but I do love apples in cakes and carmel.. so it was must try.. Did everything but the very top of cake stuck in pan. I though ok.. I took out the stuck part, and my neighbor and I put some carmel sauce on it and said yum yum yum.. I took the rest of the poor cake to work.. forget it. I had to take 15 copies of this recipe to work the next day.. they didn't care that the top was gone, they just loved the taste of it.. Don't know what I did wrong, I greased and floured pan, did the time. Hey things happen, but it wasn't wasted andwill be made again.
Date published: 2005-11-08
Rated 5 out of 5 by from Thank you so much for sharing this recipe. Thank you so much for sharing this recipe. My church has a Ladies Christmas Tea Party every December and as a Host of a table, I always try to prepare a dessert that everyone will enjoy and I like to make something new. My cake was absolutely wonderful! I have had numerous requests for the recipe and numerous requests for the cake at future events. I have to make one for the Christmas party we have tomorrow (it is in the oven as I am typing) and one for the New Years Eve party at church because the husbands were not happy they didn't get any from the tea party! Loved it.
Date published: 2005-12-16
Rated 4 out of 5 by from I have made this cake several timmes now and the problem I have is the caramel icing. I have made this cake several timmes now and the problem I have is the caramel icing. This time I made sure I used Kraft caramels and I also used 1/8 cup of milk. again the topping is so runny that it just runs right off the cake. Since this started to happen again I added about 6 more caramels and it was better. I am wondering if the caramels are much smaller now than when this topping was first used. When I was young I know caramels were a lot larger than they are today. However, the cake is good and I am taking it to my daughter's home for tree decorating night.
Date published: 2006-12-03
Rated 5 out of 5 by from I made the cake last weekend for a bake sale. I made the cake last weekend for a bake sale. I could tell it was gonna be sinfully good, so we kept it and I showed up emptyhanded at the sale. It was sooo worth it. I bake fairly often ,, this was by far the best cake I have made yet. What I did was I streuseled it in the middle with brown sugar & cinnamon. It did not last long at all, & there was not a crumb left over for the birds !!I have e-mailed it to all my friends!!
Date published: 2005-09-17
Rated 5 out of 5 by from Spectacular cake! I made this cake to take to work for one of my co-workers birthdays. Since I had to transport the cake, I decided to make it in a disposable aluminum 13x9 pan so leftovers could be left and I didn't have to worry about my glass dish. That shouldn't have been a worry because the cake went over so big there wasn't a morsel of cake left. Everyone raved about it. I made the cake as printed with a few tweaks. I sprayed and floured the13x9 pan well and layered half of the batter in the bottom. On top of that I sprinkled liberally brown sugar and cinnamon and then topped with remaining cake batter. I baked the cake as directed until brown and toothpick came out clean. After I removed the cake from oven, I poked holes in the top (like poke cake) and slowly drizzled 1/2 jar of caramel ice cream topping over cake. I spread this over top of cake to form a glaze. Finally I sprinkled top of cake with chopped pecans. It was a beautiful birthday cake and tasted out of this world! So happy I came across this recipe.
Date published: 2016-09-25
Rated 5 out of 5 by from I make this cake all the time for guests. This cake is easy and always a big hit with guests. If you don't want to melt all those caramels, just use a caramel topping for ice cream. I usually use four apples and don't cut them too small, so there are actually little bits of apple in the cake.
Date published: 2018-09-10
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