Caramel Apple Pudding Cake Recipes

WARM CARAMEL APPLE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Toss apples with 1 Tbsp. dry cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
• Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
• Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
• Whisk remaining caramel topping and COOL WHIP until blended. Spoon over cake slices just before serving; sprinkle with nuts.

CARAMEL PUDDING CAKE

Steps:

• Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
• In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
• Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.

CARAMEL APPLE PUDDING

Steps:

• Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
• Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
• Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

CARAMEL-APPLE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
• Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
• Combine caramel topping, water and 2 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
• Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes. Spoon caramel-apple mixture from the pan over each portion.

CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

CARAMEL APPLE PUDDING CAKE

Steps:

• Core the apples and cut into thin, small chunks.
• Peeling is optional.
• Mix with the dry cake mix and pour into a greased 9 X 9 inch square pan.
• Mix the brown sugar with the boiling water and stir until the sugar is dissolved.
• Pour evenly over the cake mix.
• Bake in a medium over for 1 hour or until brown and bubbly.
• This makes a wonderful dessert with its own caramel sauce.
• Serve warm with vanilla ice cream or whipped cream.