Caramel Apple Cake


  • 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


  1. Heat oven to 350 degrees F. Grease and flour 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 microwaveable 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.

Yield: 16 servings

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