Moist Caramel Apple Cake



16 servings



1 pkg. yellow cake mix
1 pkg. Jell-O vanilla or
french vanilla flavor instant pudding & ;pie filling
1 cup water
4 eggs
1/3 cup canola oil
3 Granny Smith apples, cored and peeled, chopped
20 Kraft Caramels, unwrapped
1/4 cup milk


Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in a large bowl with electric mixer on high speed for 2 minutes. Gently stir in apples. Pour into prepared pan.

Bake 50 minutes to 1 hour (until a toothpick inserted in center comes out clean). Cool 20 minutes; remove from pan and cool completely on wire rack.

Microwave caramels and milk in microwavable bowl on high 1 1/2 minutes, stirring every 30 seconds until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.

Author's Comments

This recipe was acquired by my wife while we were stationed at Fort Devens, MA in the early 1970's.

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