Best Moist Caramel Apple Cake By Jell O Recipes

Moist Caramel Apple Cake image

Provided by BM171676

Categories Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 9

1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium granny smith apples, peeled, coarsely chopped
20 caramels, unwrapped
3 tablespoons milk
1 (8 ounce) container whipped topping, thawed

Steps:

Preheat oven to 350F degrees and flour a 10 inch bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl on low speed until blended. Beat on high speed for 2 minutes. Gently stir in the apples. Pour into pan.
Bake for 50 minutes or until toothpick inserted in cake comes out clean.Cool 20 minutes then remove from pan and cool completely on a wire rack.
Microwave caramels and milk in microwavable bowl on HIGH for 1-1/2 minutes, stirring every 30 seconds (so it doesn't burn)until blended. Cool 10 minutes until thickened slightly. Drizzle over cake.
Top with whipped topping when serving.

Nutrition Facts : Calories 321.7, Fat 14, SaturatedFat 4, Cholesterol 66.2, Sodium 368.7, Carbohydrate 46.1, Fiber 1, Sugar 31.8, Protein 4.2

Caramel Apple Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 large Braeburn apple, peeled, chopped
1 cup chopped pecans, toasted*
1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.

Nutrition Facts : Calories 420, Carbohydrate 57 g, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg

Moist & Chewy Caramel Apple Cake image

Provided by Boyz 5

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/4 cups undiluted evaporated milk, divided
1/3 cup water
2 eggs, slightly beaten
2 cups peeled cored chopped apples
1/3 cup packed brown sugar
1 cup flaked coconut
1/2 cup chopped nuts
20 vanilla caramels, unwrapped

Steps:

Combine flour, sugar, salt, baking soda and baking powder in large bowl.
Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl.
Stir into dry ingredients.
Mix well.
Spread batter into greased 13 by 9 inch pan.
Sprinkle brown sugar then coconut and nuts over top.
Bake at 350 degrees for 40 to 45 minutes, or until done.
Cover loosely with aluminum foil if topping is becoming too brown.
Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan.
Cook and stir over low heat until mixture is smoothly combined.
Pour evenly over hot cake.
Cool completely before serving.