Moist Caramel Apple Cake
1 pkg. (2-layer size) yellow cake mix
1 pkg.(3.4 oz.) JELL-O Vanilla or French Vanilla Flavor Instant Pudding
1 cup water
1/3 cup oil
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk
HEAT oven to 350F
GREASE and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5
ingredients in large bowl with mixer on low speed until blended. Beat on high
speed 2 min. Stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean.
Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack.
Gently remove pan. Cool cake completely. Transfer to plate.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring
every 30 sec. until blended. Cool 10 min. or until slightly thickened. Drizzle