3 McIntosh apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
1/4 tsp. ground cinnamon
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Let's Make It
Heat oven to 350ºF.
Beat cake mix, pudding mix, water, eggs, oil and 1/4 cup milk in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave caramels, remaining milk and cinnamon in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
To avoid soggy cake, drizzle caramel sauce over cake just before serving.
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.
Prepare using JELL-O French Vanilla Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fiber 0g
* 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.