Caramel Apple Cake

If you have a love affair with caramel and apples like I do, then you will love this cake! It is very easy to make and is very moist! There are several things that I love about this cake... Let me count the ways! I love that the recipe begins with a store bought cake mix, making it a great shortcut dessert and perfect for entertaining (especially when time is short). I also love that you add Jell-O pudding, which gives this cake the moist texture. You will find this to be true as soon as you begin to cut the first slice. I also love that it showcases a few flavors that go hand in hand with the Fall season- apples, vanilla and caramel! Last but not least, I love that it is drizzled with caramel! This cake recipe will definitely take the cake when you serve this dessert at your next Fall gathering!

Caramel Apple Cake

1 pkg. (2 layer cake) yellow cake mix
1 pkg. 4 serving size Vanilla or French Vanilla Instant Pudding
1 c. water
4 eggs
1/3 c. vegetable oil
3 Granny Smith Apples, peeled and coarsely chopped
20 Kraft Caramels, unwrapped
1/4 c. milk

Directions:
Preheat the oven to 350 degrees. 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 a large bowl with an electric mixer on low speed until well blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into a prepared pan.
Bake 50 minutes to an 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 microwaveable bowl on HIGH 11/2 minutes, stirring 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.
Makes 16 servings.
* Note: Place caramels in freezer for 5 minutes before unwrapping- the plastic peels off in a cinch!

I

Ashlee, The Culinary Queen