Caramel Apple Cake
Prep time
Cook time
Total time
Serves: 16
  • 1 boxed yellow cake mix
  • 1 box (4-serving size) dry vanilla instant pudding & pie filling
  • 1 cup water
  • 4 eggs
  • ⅓ cup vegetable oil
  • 3 Granny Smith apples, peeled, cored and coarsely chopped
  • 20 caramels (the individually wrapped kind)
  • 3 Tbl. milk
  • ¼ cup toffee bits
  • whipped cream, optional
  1. Preheat oven to 350 degrees. Grease and flour 12 cup fluted Bundt pan.
  2. Beat cake mix, dry pudding, water, eggs and oil in a large bowl until well blended 2-3 minutes. Stir in chopped apple and pour into prepared pan.
  3. Bake for 50 minutes or until a toothpick comes out clean. Cool 20 minutes; remove from pan and cool completely on wire rack.
  4. Microwave caramels and milk for 1½ minutes, stirring every 30 seconds. Cool about 10 minutes until slightly thickened. Drizzle over cake. Sprinkle with toffee bits. Serve with dollop of whipped cream.
Recipe by Lemony Thyme at