1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1 cup water
1/3 cup oil
3 Granny Smith apples (1 lb.), peeled, coarsely chopped (or shredded)
1 tub of caramel dip (for caramel apples – found in the produce section)
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in apples. Pour into greased and floured 12-cup bundt pan or 10-inch tube pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. Drizzle caramel over cake (you may need to microwave for a little bit to make it easier to drizzle). I usually don't put the caramel on the cake until I cut it. Then the caramel is drizzled on each individual piece. That way, the cake doesn't get soggy.
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.