Ingredients
Bundt Cake:
1 full-size package yellow cake mix
1 (3.4-oz) package white chocolate instant pudding mix
1 cup water
4 eggs, slightly beaten
1/3 cup applesauce
3 apples, peeled and diced (I had about 3 cups of diced apples)
Caramel Frosting:
1/4 cup butter
1/4 cup brown sugar
1/4 teaspoon salt
1/3 cup whipping cream
1 cup powdered sugar*

Instructions
Preheat the oven to 350ºF. Grease and flour a 12-cup Bundt pan. Alternately, spray with baking spray (not nonstick cooking spray).

In a large bowl, combine the cake mix, pudding mix, water, eggs and apple sauce. Beat with a hand mixer for 2 minutes. Fold in the apples.

Pour the cake batter into the prepared pan. Bake until a tester inserted in the center comes out clean, about 55 minutes.

Remove the cake from the oven and allow it to cool for 10-20 minutes, then turn out to cool completely.

Once cool, make the frosting. In a medium saucepan over medium heat, combine the butter, brown sugar, salt and whipping cream.

Cook, stirring constantly, until the butter melts and the mixture comes to a boil. Allow the mixture to boil for one minute, then remove from the heat and let it sit for 5 minutes. Gradually whisk in the powdered sugar until smooth.

Immediately pour the icing over the cake and allow it to sit for at least 10 minutes before serving.
Servings: 12