Secondly, the cake gets soggy as it sits for a few days, so on the website they suggested reserving the caramel sauce on the side and using it when you slice/eat the cake. I had pulled a paper copy of this recipe from a magazine so I didn't have that wonderful tip. If so, the cake would have lasted longer and I could have been more judicious in my use of the caramel sauce. With this tip in mind, we may give it one more try. The cake would also be a wonderful treat on it's own. It doesn't need a topping.
Moist Caramel Apple Cake
1pkg. (2-layer size) yellow cake mix
1pkg. (3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding (used Vanilla)
1cup water
4eggs
1/3cup oil
3Granny Smith apples (1 lb.), peeled, coarsely chopped (used Golden Delicious)
20KRAFT Caramels (used whole bag; yikes!)
3Tbsp. milk
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 fluted tube 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.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake.
Kraft Kitchens Tips:
- Do not use cake mix with pudding in the mix.
- To avoid soggy cake, drizzle caramel sauce over cake just before serving.
- Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.
Recipe Given By: Kraft
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