Moist Caramel Apple Cake Recipes

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MOIST CARAMEL APPLE CAKE



Moist Caramel Apple Cake image

Bake a Moist Caramel Apple Cake for your friends and family. Freshly chopped apples meet caramel scrumptiousness in this delicious recipe, and with 16 servings, you'll be able to serve everyone your caramel apple cake.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 2h15m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
1/4 cup milk
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk

Steps:

  • Heat oven to 350ºF.
  • Beat first 6 ingredients 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; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
  • Microwave caramels and milk 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.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9393 g, Sugar 0 g, Protein 2 g

CARAMEL APPLE CAKE



Caramel Apple Cake image

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 19

1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

Steps:

  • In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.

MOIST & CHEWY CARAMEL APPLE CAKE



Moist & Chewy Caramel Apple Cake image

An ideal company or family dessert. No need for frosting. Nuts and coconut on top are covered with a caramel topping that soaks into the cake. MMMmmm! I found this recipe in Homemaker's magazine. Freezes excellently.

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.

Nutrition Facts : Calories 432.6, Fat 9.4, SaturatedFat 4.1, Cholesterol 44, Sodium 698, Carbohydrate 82.1, Fiber 2, Sugar 55.4, Protein 7.5

MOIST CARAMEL APPLE CAKE



Moist Caramel Apple Cake image

I found this in a Holiday Desserts (KRAFT/JELL-O) magazine while standing in line at the grocery store. It's a great dessert that can be done anytime of the year.

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

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