crewsk
Master Chef
This is an extremely moist cake!
1pkg(2-layer size) yellow cake mix (I made it with caramel cake mix)
1pkg.(4-serving size) vanilla or French vanilla instant pudding
1C water (I used milk)
4 eggs
1/3C vegetable oil
3 Granny Smith apples peeled & coarsly chopped
20 caramels, unwrapped
1/4C milk
Preheat oven to 350F. Grease & flour a 12C bundt pan or 10 inch tube pan & set aside. Beat cake mix, pudding mix, water, eggs, & oil in a large bowl on low speed with an electric mixer until blended. Beat on high speed for 2 minutes. Gentely 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 in pan on a wire rack. Remove from pan & cool completely on wire rack.
Microwave caramels & milk on high 1 1/2 minutes, stopping to stir every 30 seconds, until blended. Cool 10 minutes, until slightly thickened. Drizzle over cooled cake.
1pkg(2-layer size) yellow cake mix (I made it with caramel cake mix)
1pkg.(4-serving size) vanilla or French vanilla instant pudding
1C water (I used milk)
4 eggs
1/3C vegetable oil
3 Granny Smith apples peeled & coarsly chopped
20 caramels, unwrapped
1/4C milk
Preheat oven to 350F. Grease & flour a 12C bundt pan or 10 inch tube pan & set aside. Beat cake mix, pudding mix, water, eggs, & oil in a large bowl on low speed with an electric mixer until blended. Beat on high speed for 2 minutes. Gentely 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 in pan on a wire rack. Remove from pan & cool completely on wire rack.
Microwave caramels & milk on high 1 1/2 minutes, stopping to stir every 30 seconds, until blended. Cool 10 minutes, until slightly thickened. Drizzle over cooled cake.
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