Beat cake mix, dry pudding mix, sour cream, eggs, oil and 1/2 cup water in large bowl with mixer 2 min. or until blended.
Pour into 13x9-inch pan sprayed with cooking spray.
Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Remove cake from pan; cool completely on wire rack.
Microwave caramels and remaining water in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 45 sec. Cool slightly.
Add sugar to caramel sauce; whisk until blended. Stir in COOL WHIP. Place cake on cutting board; cut into 18 pieces. Frost with COOL WHIP mixture.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using JELL-O Caramel Flavor Instant Pudding.
If frosting is too thick, stir in additional water, 1 tsp. at a time, until frosting is of desired spreading consistency.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.