Moist Caramel Apple Cake
Wendy Cantwell
Wonderful Fall Cake
ingredients
- 1 pkg. yellow cake mix
- 1 pkg. (4 serv.) Jell-O vanilla instant pudding mix
- 1 cup water
- 4 eggs
- 1/3 cup vegetable oil
- 3 Granny Smith apples, peeled, coarsely chopped
- 20 Kraft caramels, unwrapped
- 1/4 cup milk
directions
- 1
Preheat oven to 350. Grease and flour a 12 cup fluted bundt pan or a 10" tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in a large bowl with mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into prepared pan.
- 2
Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min; remove from pan. Cool completely on wire racks.
- 3
Microwave caramels and milk in bowl on high 1 1/2 min., stirring every 30 seconds until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
notes
Put caramels in the freezer for 5 minutes to make unwrapping them easier!
Source: Food & Family
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