Serve your caramel apple pudding cake warm with a dollop of caramel-infused COOL WHIP!
When that holiday event or get-together calls for some comfort food in the dessert department, impress the crowd with a warm, gooey, caramel apple pudding cake. JELL-O Vanilla Flavor Instant pudding mixed with a caramel topping turns an otherwise simple cake into a rich and tasty pudding. Crisp Granny Smith apple slices are sandwiched between a moist yellow cake and a thick caramel-vanilla sauce.
This dessert takes about 20 minutes to prepare; when you bake it slowly for just over an hour, the sauce on top of the cake turns into a soft, gooey layer. It's a great alternative to your holiday apple pie and other complicated desserts. And, it's super easy to make! Serve the dessert warm with a dollop of caramel-flavored COOL WHIP and sprinkle it with PLANTERS Dry Roasted Peanuts for the finishing touch.
Here's how to put together a delicious warm caramel apple pudding cake:
What You Need:
2 large Granny Smith apples
1 package (2-layer size) yellow cake mix, divided
2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 ½ cups cold milk
1 jar (12.25 oz.) caramel ice cream topping, divided
¼ cup water
1 cup thawed COOL WHIP Whipped Topping, divided
½ cup PLANTERS Dry Roasted Peanuts
How to Make It:
Heat the oven to 350 degrees Fahrenheit and spray a 13x9-inch baking dish with cooking spray. Peel the Granny Smith apples and slice them into ½-inch slices. Toss the apples in about a tablespoon of the yellow cake mix, then prepare the remaining cake mix according to the directions on the package. Pour the cake batter into the baking pan, then top the cake with the apples, spreading evenly to cover the whole cake.
In a small bowl, mix together the two packages of JELL-O Vanilla Flavor Instant Pudding mix, milk, and 34/ cup of caramel topping. Add the ¼ cup of water and whisk for about two minutes until blended into a thin sauce. Drizzle this mixture evenly over the apples.
Place the baking dish on a baking sheet and bake for about one hour until the top is a rich golden brown. Let the cake cool in the pan for about 20 minutes. You'll notice the sauce will thicken slightly as it cools.
Whisk the rest of the caramel topping with 1 cup of COOL WHIP Whipped Topping until blended. Cut the cake into slices and set on individual serving plates. Top each dessert with one or two tablespoons of the COOL WHIP mixture then sprinkle with a small handful of PLANTERS Dry Roasted Peanuts. Serve warm and enjoy!Content by Sabah Karimi.