Caramal apple cake

1 pkg. yellow cake mix

1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling

1 cup water

4 eggs

1/3 cup vegetable oil

3 Granny Smith apples, peeled, coarsely chopped

20 Kraft caramels, unwrapped

1/4 c. milk



Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)

Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.

Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.

Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.