This cake tastes like a caramel apple. Crunchy apples. Soft cake. Gooey caramel. Topped with Cool Whip and peanuts.
Caramel Apple Pudding Cake
- 2 large Granny Smith apples, peeled, thinly sliced
- 1 pkg. (2-layer size) yellow cake mix, divided (save out 1 -2 Tbsp dry mix)
- 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
Pre-heat solar oven while preparing cake.
Toss apples with 1 – 2 Tbsp. cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13×9-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 in solar oven.
Bake cake uncovered 2 1/2 to 3 hours 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.
Sliced apples on Caramel Apple Cake
Caramel pudding mixture spread over apples on Caramel Apple Cake
Caramel Apple Cake baked in solar oven.
I could hear my hips grow just reading this! What a great recipe. Gonna have to try this, for sure. The Market gives me very little time but they’re going to feature solar cooking on August 4th and that should be a great day to try it! E-mail me. Need to ask some questions. Have a great day!