Time 2h15m Yield 16 servings Number Of Ingredients 9 Steps:
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.
Time 3h25m Yield 12 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan. Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside. Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt. Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours. Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.
Time 2h15m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. 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.
Time 1h50m Yield 1 cake, 16 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F Grease and flour 12 cup fluted tube pan or 10 inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 minute Gently stir inapples. Pour into prepared pan. Bake 50 min to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 minute until slightly thickened. Drizzle over cake.
Time 1h35m Yield 16 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350F degrees and flour a 10 inch bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl on low speed until blended. Beat on high speed for 2 minutes. Gently stir in the apples. Pour into pan. Bake for 50 minutes or until toothpick inserted in cake comes out clean.Cool 20 minutes then remove from pan and cool completely on a wire rack. Microwave caramels and milk in microwavable bowl on HIGH for 1-1/2 minutes, stirring every 30 seconds (so it doesn’t burn)until blended. Cool 10 minutes until thickened slightly. Drizzle over cake. Top with whipped topping when serving.
Time 2h15m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. 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.
Time 1h5m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Combine flour, sugar, salt, baking soda and baking powder in large bowl. Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl. Stir into dry ingredients. Mix well. Spread batter into greased 13 by 9 inch pan. Sprinkle brown sugar then coconut and nuts over top. Bake at 350 degrees for 40 to 45 minutes, or until done. Cover loosely with aluminum foil if topping is becoming too brown. Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan. Cook and stir over low heat until mixture is smoothly combined. Pour evenly over hot cake. Cool completely before serving.
Time 1h40m Yield 12 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined. Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely. Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.
Time 2h Yield 16 servings. Number Of Ingredients 19 Steps:
In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Time 55m Yield 24 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place cake mix in a bowl and cut in butter with 2 knives or a pastry blender. Stir in 1/2 cup evaporated milk, then apples. Pour 1/2 of the batter into the prepared pan and set remaining batter aside. Bake in the preheated oven for 20 minutes. While bottom bar layer is baking, combine caramel candies and 1/2 cup evaporated milk in a saucepan over low heat; cook and stir until melted. Remove from the heat. Remove the baking pan from the oven and drizzle caramel mixture over top. Sprinkle with cinnamon chips and pour reserved batter over top. Return to the oven and bake until a toothpick inserted into the center comes out clean, 20 to 30 more minutes.
Time 2h15m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350 degrees F. 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.
Time 1h42m Yield 12 serving(s) Number Of Ingredients 17 Steps:
Mix oil and sugars. Add eggs, 1 at a time, beat well after each. Mix dry ingredients, add to batter and mix well. Fold in apples, walnuts, vanilla. Pour into greased and floured tube pan. Bake at 325* for 1-1/2 hr, or until cake tests done. Cool. Frosting: Heat on low, brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in the powdered sugar until smooth. Drizzle over cake.
