Caramel Apple Cake

Makes: 16 servings

1 (18.25 ounce) box yellow cake mix
1 (4-serving size) box JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 caramels, unwrapped
1/4 cup milk

Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.

Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into prepared pan.

Bake for 50 minutes to 1 hour or until a wooden pick 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 for 1 1/2 minutes, stirring every 30 seconds until blended.

Cool 10 minutes until slightly thickened. Drizzle over cake.

Special Extra: Serve topped with thawed Cool Whip or vanilla ice cream.