Candy Apple Cake

1 C. red-hot cinnamon candies

1/2 C. sugar

1 C. apple juice, divided

1/2 t. red food color

4 large Granny Smith apples, cored
and coarsely chopped

1 package (18 1/4 oz.) yellow cake mix

1 package (4-serving size) instant vanilla pudding

2 eggs

1 C. sour cream

Preheat oven to 350°F. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a large saucepan, combine the cinnamon
candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.

Serves 10 -12.