Moist Caramel-Apple Cake – a delicious recipe with yellow cake, Vanilla, water, eggs, oil, apples. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Grease and flour 12-cup fluted tube or 10-inch tube pan.
3
Beat dry cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended.
4
Beat on high speed 2 min.
5
Stir in apples.
6
Pour into prepared pan.
7
Bake 50 min.
8
to 1 hour or until wooden toothpick inserted near center comes out clean.
9
Cool in pan 10 min.
10
Loosen cake from side of pan with knife or metal spatula.
11
Invert cake onto wire rack; gently remove pan.
12
Cool cake completely.
13
Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min.
14
or until caramels are melted and mixture is well blended, stirring every 30 sec.
15
Cool 10 min.
16
or until slightly thickened.
17
Drizzle over cake just before serving.
510
kcal
Calories
30
g
Fat
19
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. (2-layer size) yellow cake mix, 1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding, 1 cup water, 4 eggs, and more.
Yes, Moist Caramel-Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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