Moist Caramel Apple Cake

Moist Caramel Apple Cake

Time: 15 min prep, 1 hour 30 minute cook

Makes: 16 servings

From: kraftfoods.com

Ingredients:

1 package (2-layer size) yellow cake mix

1 package (3.4 oz.) Vanilla or French Vanilla Flavor Instant Pudding

1 cup water

4 eggs

1/3 cup oil

3 Granny Smith apples (1 lb.), peeled, coarsely chopped

20 Caramels

3 Tablespoons milk

Directions:

Heat oven to 350 degrees F. Grease and flour large bundt pan. Beat first 5 ingredients in large bowl with mixer on low speed until blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan.

Bake 50 minutes to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.

MIicrowave caramels and milk in microwaveable bowl on high 1 ½ minutes, stirring every 30 seconds until blended. Cool 10 minutes or until slightly thickened. Drizzle over cake.

Notes:

Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving. Can serve topped with thawed cool whip topping or vanilla ice cream.