Caramel Apple Cake (with cake mix)
Servings: 16 servings
Equipment
- 1 12-cup Bundt pan
Ingredients
- 1 box yellow cake mix
- 1 box vanilla instant pudding
- 1 cup water, 250 ml
- 4 large eggs
- ⅓ cup vegetable oil, 80 ml
- 3 Granny Smith applies, chopped
- 20 soft caramels
- ¼ cup milk, 60 ml
Instructions
- Preheat oven to 350F (180C).
- Spray a 12 cup fluted bundt pan or a 10-inch tube pan with non-stick spray and lightly dust with flour.
- In a large bowl, use a whisk to beat cake mix, dry pudding mix, water, eggs, and oil until blended. Whisk for about 2 minutes.
- Gently stir in the apples.
- Pour the cake batter into the prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. The cake was finished in 50 minutes in my oven.
- Cool the cake in the pan on a wire rack for 20 minutes, then invert the pan and remove the cake. Cool the cake completely on the wire rack.
- Make the caramel drizzle: Unwrap the caramels and microwave them along with the milk in a microwaveable bowl on high for 1 ½ minutes, stirring every 30 seconds, until blended. (You might need a few extra seconds). Cool for 30 minutes until slightly thickened. Drizzle over cake.
Notes
Tips for the Best Caramel Apple Bundt Cake
- Grease the pan well. Get into every groove of the bundt pan so the cake releases cleanly.
- Chop the apples evenly. Small, even pieces bake through nicely and make the cake easier to slice.
- Don't skip the cooling time. Twenty minutes in the pan helps the cake hold together when you turn it out.
- Let the cake cool completely before drizzling. Warm cake will make the caramel run right off.
- Watch your oven. Every oven is different, so start checking at 50 minutes.