Moist Caramel Apple Cake

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) jell-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling

1 cup water

4 eggs

1/2 cup vegetable oil

3 Granny Smith apples, peeled, coarsely chopped

20 Kraft Caramels, unwrapped

1/4 cup milk

Preheat oven to 350 degrees. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan. 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. Gently stir in apples. Pour into prepared pan.

Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack

Microwave caramels and milk in microwaveable bowl on high for 1-1/2 minutes; stirring every 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.

Makes 16 servings. Source: Kraft Food

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