Moist Caramel Apple Cake

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

16

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

16

servings

Ingredients

  • 1

    pkg. (2-layer size) yellow cake mix

  • 1

    pkg. (4-serving size) Jell-O Vanilla Instant Pudding 1 cup Water

  • 4

    Eggs

  • 1/3

    cup Oil

  • 3

    Granny Smith apples (1 lb./450 g), peeled, coarsely chopped

  • 20

    Kraft Caramels

  • 1/4

    cup Milk

Directions

HEAT oven to 350°F. GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5 ingredients in large bowl with mixer on low speed until well blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool cake in pan 15 min. Loosen cake from side 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, stirring every 30 sec. Stir until well blended. Cool 10 min. or until slightly thickened. Drizzle over cake. Shortcut Place caramels in the freezer for 5 min. before unwrapping - the plastic peels off in a cinch!

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