texasgirl
Master Chef
Prep; 15 minutes
Total; 1 hour 35 minutes
1 pkg. yellow cake mix { 2-layer size}
1 - 4 oz.pkg french vanilla pudding mix
1 cup water
4 eggs
1/3 cup vegatable oil
3 Granny Smith apples, peeled and coarsley chopped
20 caramel candies, unwrapped
1/4 cup milk
Preheat oven to 350 degrees. Grease and flour a fluted bundt cake pan or a 10inch tube pan.
In large bowl, mix cake mix, dry pudding mix, water, eggs and oil. Beat on low for about 2 minutes until well blended. Beat 2 more minutes on high.
Gently stir in apples. Pour into pan.
Bake 50 minutes-1 hour or until cake tester comes out clean. Cool 20 minutes; remove from pan onto wire rack and let cool completely.
Microwave caramel candies and milk in microwavable bowl for 1 1/2 minutes on high. Stir every 30 seconds until smooth and well blended. Cool for 10 minutes. Drizzle over cake
Total; 1 hour 35 minutes
1 pkg. yellow cake mix { 2-layer size}
1 - 4 oz.pkg french vanilla pudding mix
1 cup water
4 eggs
1/3 cup vegatable oil
3 Granny Smith apples, peeled and coarsley chopped
20 caramel candies, unwrapped
1/4 cup milk
Preheat oven to 350 degrees. Grease and flour a fluted bundt cake pan or a 10inch tube pan.
In large bowl, mix cake mix, dry pudding mix, water, eggs and oil. Beat on low for about 2 minutes until well blended. Beat 2 more minutes on high.
Gently stir in apples. Pour into pan.
Bake 50 minutes-1 hour or until cake tester comes out clean. Cool 20 minutes; remove from pan onto wire rack and let cool completely.
Microwave caramel candies and milk in microwavable bowl for 1 1/2 minutes on high. Stir every 30 seconds until smooth and well blended. Cool for 10 minutes. Drizzle over cake