This is SO easy and quick, and most of all super-delicious! The photo is from Wingboy who took it to his church potluck and had nothing for leftovers! This recipe is a mixture of Getty Crocker, Draft Foods and (naturally) all my changes and tweaks.
Serves: 14

1 package Betty Crockers Cinnamon Swirl Cake Mix
1 package Jello French Vanilla flavor pudding mix
1 cup water
4 eggs
1/3 cup vegetable oil
2 Granny Smith apples peeled & cored -- coarsely chopped
20 Kraft Caramels
1/4 cup milk

Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted bundt pan or 10-inch tube pan.

In a mixing bowl, beat cake mix, pudding mix, water, eggs and oil on low speed until blended. Beat on high speed 2 minutes. Gently stir in diced apples and Cinnamon Swirl mixture. Pour batter into the prepared pan. Bake 50-60 minutes or until toothpick inserted into the center comes out clean.

Cool in the pan 20 minutes. Remove from the pan onto a serving plate and cool completely.

For Caramel Topping: Microwave caramels a
nd milk in a microwaveable bowl on HIGH 1-1/2 minutesm stirring every 30 seconds, until blended. Coll 10 minutes until slightly thickened. Drizzle over the cake.
TIP: Place caramels in the freezer for 5 minutes before unwrapping---the plastic peels off easily.

* If you're lazy like me, instead of using caramels to make the topping, simply use Smucker's Caramel Ice Cream Topping--that's what I did and it works great!

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Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved