*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Not too shabby for a yellow cake mix, which generally has an obnoxious artificial taste. I tried to work around that in advance by substituting apple juice for the water, adding a teaspoon of caramel flavoring and, as I always do with yellow cake mixes, a teaspoon of vanilla. I was concerned about the cake being too moist and falling because I used a pudding-included cake mix, but it turned out not to be a problem. The cake is nice and moist, with pleasant little chunks of apple, not adulterated with a bunch of pie spices or cinnamon, which I liked. Knowing the glaze just might soak into the cake, which I did not want, I reduced the amount of milk considerably, only using 1 T. (I used half and half) rather than the 3 T. called for. It worked just as I hoped it would, though I found I didn't need the 10 minutes sitting time as it started to thicken before that. To finish the cake, I topped it with chopped Heath Bars which made for a pretty presentation (chopped, toasted walnuts or pecans would have been good too). Nice autumn cake that was very simple and quick to make from start to finish.
Good! Definitely heed the advice in the footnotes and do not use a cake mix with pudding in it. My little store didn't have one without pudding, so I took my chances and wound up with a cake that was bordering on too moist. Great flavor though! I did replace the water with apple juice and added a teaspoon of vanilla to the cake batter. I wanted my glaze to be a bit thicker so I only used 1 T of milk and threw in a few extra caramels. Lovely presentation. Thanks :)
Great! I made this for my husband's crew at work and got lots of compliments (with profanity, even!). I added a teaspoon each of vanilla and butter flavoring to the batter. The cooking time/temp is spot-on. I'm looking forward to making it at home so I can try it. Thanks!
My family loved this recipe! I have made it countless times since I found it last fall. After the first cake I made, I switched to a spice cake and I thought it was much better and that is the only way I make it now. For shortcut when needed, caramel topping for sundaes taste great on the cake.