Monday, April 8, 2013

Moist Caramel Apple Cake

I make the cake for Angela for her birthday every year.  She always asks for it.

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
4 eggs
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.

Special Extra

Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.

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