Special to the Tribune-Star
This is the season for caramel apples. I love them. But I don’t get them. They are hard on the teeth, at least mine. I guess that is why I like this cake. And with apples in season now, it is so easy to make.
I think I got this recipe from one of my sisters. Pam does more cooking now that she’s retired. Penny does hers on the weekend now. I remember when my great-grandma Adams made her caramels for the apples. It’s so easy now; just go buy some.
Moist Caramel Apple Cake
1 package yellow cake mix
1 package vanilla or French vanilla instant pudding
1 cup water
1⁄3 cup oil
3 apples, peeled and coarsely chopped
20 caramels (unwrapped)
3 tablespoons milk
• Beat first 5 ingredients in large bowl with mixer until well blended.
• Stir in apples.
• Pour into a sprayed large Bundt pan.
• Bake 350 degrees for 50 to 60 minutes.
• Cool in pan 15 minutes.
• Invert onto a plate.
• Microwave caramels and milk until melted. Cool 10 minutes or until slightly thickened. Drizzle over cake.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.