Moist Caramel Apple Cake

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Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup water
4 eggs
⅓ cup oil
¼ cup milk
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk

Directions

HEAT oven to 350ºF.
BEAT first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.

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