Cover bottoms of 2 (8-inch) round pans with parchment; spray with cooking spray. Beat first 6 ingredients and 1/4 cup milk in large bowl with mixer until blended. Stir in apples. Pour into prepared pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pan 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Cool 10 min. or until slightly thickened.
Beat cream cheese and butter in medium bowl with mixer until blended. Add caramel sauce; mix well. Stack cake layers on plate, filling layers and frosting top of cake with cream cheese mixture.
Prepare using PHILADELPHIA Neufchatel cheese.
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.