Moist Caramel-Apple Cake

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

1. Preheat oven to 350F.
2. Grease and flour 12-cup fluted tube or 10-inch tube pan.
3. Beat dry cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended.
4. Beat on high speed 2 min.
5. Stir in apples.
6. Pour into prepared pan.
7. Bake 50 min.
8. to 1 hour or until wooden toothpick inserted near center comes out clean.
9. Cool in pan 10 min.
10. Loosen cake from side of pan with knife or metal spatula.
11. Invert cake onto wire rack; gently remove pan.
12. Cool cake completely.
13. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min.
14. or until caramels are melted and mixture is well blended, stirring every 30 sec.
15. Cool 10 min.
16. or until slightly thickened.
17. Drizzle over cake just before serving.

yellow cake, vanilla, water, eggs, oil, apples, caramels, milk

Taken from www.kraftrecipes.com/recipes/moist-caramel-apple-cake-110043.aspx (may not work)