Warm Caramel Apple Pudding Cake

Prep: 20 min | Bake: 1 hr 10 min | Yield: 16 servings

Ingredients

• 2 large Granny Smith apples, peeled, thinly sliced
• 1 (18.25 ounce) box yellow cake mix, divided
• 2 (3.4 ounce) boxes Jell-O Vanilla Flavor Instant Pudding
• 1 1/2 cups cold milk
• 1 (12.25 ounce) jar caramel ice cream topping, divided
• 1/4 cup water
• 1 cup thawed Cool Whip Whipped Topping, divided
• 1/2 cup Planters Dry Roasted Peanuts

Instructions

1. Heat oven to 350 degrees F.
2. Toss apples with 1 tablespoon cake mix.
3. Prepare cake batter with remaining cake mix as directed on package; pour into a 13 x 9 inch baking dish sprayed with cooking spray.
4. Top with apples.
5. Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 minutes; drizzle over apples.
6. Place baking dish on baking sheet.
7. Bake cake for 1 hour to 1 hour 10 minutes or until golden brown.
8. Cool for 20 minutes (sauce will thicken slightly as it cools).
9. Whisk remaining caramel topping and Cool Whip until well blended.
10. Spoon over cake slices just before serving; top with nuts.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Save 40 calories per serving by preparing with 2 (1 ounce) box Jell-O Vanilla Fat Free Sugar Free Instant Pudding and Cool Whip Lite Whipped Topping.

Substitute fresh pears for the apples.

Food Facts: The sliced apples are tossed with some of the dry cake mix before placing them on top of the cake batter in the pan to prevent them from sinking to the bottom of the pan as the cake bakes.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company