Moist Caramel Apple Cake

I don't bake, but I'll make an exception for this cake! I made it once for a church-lady bake sale, and they sold it whole for $20.

Moist Caramel Apple Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (2 layer size) yellow cake mix

  • 1

    pkg. (4 serving size) Vanilla or French Vanilla instant

  • pudding and pie filling

  • 1

    cup water

  • 4


  • cup vegetable oil

  • 3

    Granny Smith apples, peeled, coarsely chopped

  • 20

    Kraft caramels, unwrapped

  • ¼

    cup milk


Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into prepared pan. Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack. Microwave caramels and milk in bowl on high for 2 minutes, stirring every 30 seconds until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.


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