Friday, February 24, 2012
Moist Caramel Apple Cake
1 box yellow cake mix
1 small package vanilla instant pudding and pie filling
1 cup water
1/3 cup vegetable oil
3 medium granny smith apples, peeled, coarsely chopped
20 caramels, unwrapped
3 tablespoons milk
Preheat oven to 350 degrees F. Grease and flour 12 cup fluted tube pan or 10 in 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 1 1/2 minutes, stirring every 30 seconds until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.