Comida Kraft
Recipe Box

Moist Caramel Apple Cake

Moist Caramel Apple Cake is rated 4.462809917355372 out of 5 by 605.
Prep Time
15
min.
Total Time
2
hr.
15
min.
Servings

16 servings

This recipe reinvents the caramel apple as a cake, with chopped apples baked into caramel scrumptiousness that’s a whole lot easier to eat!

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Substitute

Prepare using JELL-O French Vanilla Instant Pudding.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
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 2 %DV
Vitamin C 0 %DV
Calcium 10 %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 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 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 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 May I say WOW! May I say WOW! I made this with a few substitutions. Instead of yellow cake mix I used white cake mix and coconut custard Instant pudding instead of vanilla. It turn out delicious and everybody ate up to the last crumb,and some had seconds. I added cinnamon, walnuts, and vanilla extract. For the grand finale took the hint from other reviews and used the caramel topping that's meant for ice cream. My personal thought is that is so wonderful it really doesn't need the caramel.
Date published: 2012-01-06
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 cake for our synagogue at Rosh Hashanah, when it's traditional to eat apples (and honey)... I made this cake for our synagogue at Rosh Hashanah, when it's traditional to eat apples (and honey) to celebrate the Jewish new year. It was such a hit that several of our members requested me to make it again for the meal we have at the close of Yom Kippur to break our fast. The cake is fantastic, but I don't care for the caramel recipe. I tried it twice, and both times, it turned out too runny. Next time I make it, I'll either frost it with canned Dulce de Leche frosting, or drizzle it with microwaveable caramel ice cream topping.
Date published: 2006-02-01
Rated 5 out of 5 by from I made some changes/additions to the recipe, after reading some of the other comments. I made some changes/additions to the recipe, after reading some of the other comments. I used a silicone bundt pan and had no problem with sticking. I couldn't find a yellow cake mix that didn't have pudding already added so I only used half the pudding mix and it came out very moist but not overly so. I also added 1 tsp of vanilla extract and 2 tsp of cinnamon, and used 2 medium braeburn apples. I didn't add any caramel but it got great reviews regardless. I think I'll try serving it next time with vanilla ice cream.
Date published: 2005-12-03
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