Archive for December 11th, 2010

Moist Caramel Apple Cake

One of the recipe e-mail newsletters that I subscribe to is from Kraft Foods.  There are always easy, delicious recipes for main dishes and desserts, alike.  This is one of those recipes. 

I had bought a few Granny Smith apples at the grocery to bake something, I just didn’t know what at the time.  When I received this recipe, I knew I had to try it!  It is so easy and so good.  The only thing I changed from the original was the caramel sauce.  The original recipe called for melting caramel candies with milk.  I did not have any caramel candies, but I did have caramel ice cream topping so I used that instead.

1 pkg yellow cake mix

1 3.4oz pkg instant vanilla pudding

1 cup water

4 eggs

1/3 cup oil

3 Granny Smith apples, peeled and chopped

Caramel ice cream topping


Preheat oven to 350 degrees. Prepare a Bundt pan.  Here is a little side note:  I have read other people extolling the virtues of Baker’s Joy, which is a non-stick spray that includes flour for prepping pans.  I splurged a little at the grocery store and bought a can.  Love it!  It worked great for the Bundt pan and got in all of the nooks and crannies.

Beat first 5 ingredients on low speed until blended.  Beat on high for 2 minutes.  Stir in apples and pour into the prepared pan.



Bake for 1 hour or until toothpick inserted near center comes out clean.  Cool in the pan for 15 minutes.  Loosen cake from sides of pan and invert on to a cake plate or wire rack.  Cool completely.



Just look at those apple pieces in there.  Yum!  That is the great thing about Granny Smith apples.  Even after baking for an hour, the pieces are still crunchy.


When you are ready to serve, place a slice of cake on a plate and drizzle with caramel sauce.


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