Recipe by JELL-O
"Moist and delicious, this easy apple cake gets it's moisture from the pudding. The yummy caramel topping makes it the perfect fall dessert."
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1 (18.25 ounce) package
yellow cake mix
1 pkg. (4 serving size)
JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
Granny Smith apples, peeled, coarsely chopped
KRAFT Caramels, unwrapped
Not too shabby for a yellow cake mix, which generally has an obnoxious artificial taste. I tried to work around that in advance by substituting apple juice for the water, adding a teaspoon of caramel flavoring and, as I always do with yellow cake mixes, a teaspoon of vanilla. I was concerned about the cake being too moist and falling because I used a pudding-included cake mix, but it turned out not to be a problem. The cake is nice and moist, with pleasant little chunks of apple, not adulterated with a bunch of pie spices or cinnamon, which I liked. Knowing the glaze just might soak into the cake, which I did not want, I reduced the amount of milk considerably, only using 1 T. (I used half and half) rather than the 3 T. called for. It worked just as I hoped it would, though I found I didn't need the 10 minutes sitting time as it started to thicken before that. To finish the cake, I topped it with chopped Heath Bars which made for a pretty presentation (chopped, toasted walnuts or pecans would have been good too). Nice autumn cake that was very simple and quick to make from start to finish.
This tasted like a typical cake mix recipe. It made for a nice presentation though.
This cake is absolutely AMAZING! It is so moist and the tart apples with the caramels are just great. I've made this one several times and it is a great fall/Thanksgiving/Christmas dessert.
Good! Definitely heed the advice in the footnotes and do not use a cake mix with pudding in it. My little store didn't have one without pudding, so I took my chances and wound up with a cake that was bordering on too moist. Great flavor though! I did replace the water with apple juice and added a teaspoon of vanilla to the cake batter. I wanted my glaze to be a bit thicker so I only used 1 T of milk and threw in a few extra caramels. Lovely presentation. Thanks :)
My family loved this recipe! I have made it countless times since I found it last fall. After the first cake I made, I switched to a spice cake and I thought it was much better and that is the only way I make it now. For shortcut when needed, caramel topping for sundaes taste great on the cake.
Great! I made this for my husband's crew at work and got lots of compliments (with profanity, even!). I added a teaspoon each of vanilla and butter flavoring to the batter. The cooking time/temp is spot-on. I'm looking forward to making it at home so I can try it. Thanks!
So, so good. It's almost better the second day when the gooey caramel has seeped into the cake. I bet it would be good with honey in place of the caramel too.
Very good will make again. Did no adjustments to recipe.
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
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