If you’re anything like me, you have a few prized recipes. You know what I mean…the ones you pull out if you’re having “important” company. This is one of those recipes…and selfishly, I’ve been keeping it from you all.
It’s time. It’s time to share this caramel-apple-cakey goodness with all of you – because honestly, your world will be better with a slice of this cake in it. It’s that good. This is the perfect fall cake – and if you find yourself on pumpkin overload, this apple treat is a great way to go. (And I’m not just saying that because I live in the middle of apple country.)
So, make this. Bake up this apple cake for someone you love. They’ll love you back…or at the very least, they’ll think you make awesome cake. (And hey – that’s something!) Enjoy!
1 yellow cake mix
1 small box vanilla pudding mix (I’ve also used the cheesecake flavor with great results.)
1 cup water
1/3 cup oil
3 apples, peeled and chopped (I like to use either Granny Smith, Golden Delicious, or Gala, but really ANY apple other than Red Delicious will work!)
1. Preheat your oven to 350 degrees.
2. Mix together the cake mix, pudding mix, water, eggs, and oil with an electric mixer. (Thank God for KitchenAid!)
3. Gently stir in the chopped apples. Pour the mixture into a well-greased bundt pan. (Be generous with your cooking spray! I have shed actual tears over this cake falling apart from it sticking to the pan!)
4. Bake approximately 50 minutes, or until a toothpick comes out clean.
5. Allow the cake to cool before attempting to remove it from the pan. (Don’t find yourself crying in your kitchen as your beautiful cake comes out in pieces!)
6. I like to top each piece with a drizzle of caramel sauce and a dollop of whipped cream.
This cake is a huge crowd-pleaser! I made this for a group of about 30 last week, and everyone loved it. This will become on of your go-to fall recipes. Enjoy!
*I got this recipe out of a Kraft Food and Family magazine (which I am totally lamenting you can no longer get for free.) Sigh…first world problems.
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