Warm Caramel Apple Pudding Cake

PREP TIME 20 min (plus baking)

MAKES 16 servings

2 large Granny Smith apples, peeled, thinly sliced
1 pkg. (2-layer size) yellow cake mix, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups cold milk
1 jar (12.25 oz.) caramel ice cream topping, divided
1/4 cup water
1 cup thawed COOL WHIP Whipped Topping, divided
1/2 cup PLANTERS Dry Roasted Peanuts

Heat oven to 350°F. Toss apples with 1 tablespoon cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13 x 9-inch baking dish sprayed with cooking spray. Top with apples.

Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.

Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)

Whisk remaining caramel topping and COOL WHIP until well blended. Spoon over cake slices just before serving; top with nuts.

Healthy Living
Save 40 calories per serving by preparing with 2 pkg. (1 oz. each) JELL-O Vanilla Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Substitute
Substitute fresh pears for the apples.

Food Facts
The sliced apples are tossed with some of the dry cake mix before placing them on top of the cake batter in the pan to prevent them from sinking to the bottom of the pan as the cake bakes.

Recipe and photograph provided courtesy of Kraft Foods.