Caramel Apple Cake

Yield: 16 servings

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F. Grease and flour** a 12 cup fluted tube pan or 10 inch tube pan.
2. 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.
3. Gently stir in apples
4. Pour into prepared pan.
5. Bake for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean.
6. Cool for 20 minutes; remove from pan.
7. Cool completely on wire rack.
8. Microwave caramels and milk in micro-safe bowl on HIGH for 1 1/2 minutes, stirring every 30 seconds until blended.
9. Cool for 10 minutes until slightly thickened.
10. Drizzle over cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

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