BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 13 2011

Warm Caramel Apple Pudding Cake

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2 large Granny Smith apples, peeled, thinly sliced
1 pkg.  (2-layer size) yellow cake mix, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups  cold milk
1 jar (12.25 oz.) caramel ice cream topping, divided
1/4 cup  water
1 cup thawed COOL WHIP Whipped Topping, divided
1/2 cup  PLANTERS Dry Roasted Peanuts

HEAT oven to 350F.

TOSS apples with 1 Tbsp. cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.

BEAT dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.

BAKE cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)

WHISK remaining caramel topping and COOL WHIP until well blended. Spoon over cake slices just before serving; top with nuts.