Tuesday, May 8, 2012

Caramel Apple Cake

I made this delicious apple cake recently and although my family and I enjoyed it, if I made it again, I would make a couple of changes. First, there was too much caramel for the cake (see my dripping picture below.)  I LOVE caramel, but it was too much even for me. **Amendment: I just reread the recipe and missed the 20 caramels; we used the whole bag. Duh! No wonder there was too much caramel!**

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
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.
Servings: 16
Recipe Given By: Kraft

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at Our Front Door.


Mindee@ourfrontdoor said...

I love bundt cakes. This looks like it would be a great fall treat!

Missy (What's Going On Here?!) said...

I would make this!

Lynn Proctor said...

this looks sooooooooo good--i am always looking for ways to use box cake mixes!