1350 Degrees F, 50 min to 1 hour (tooth pick inserted comes out clean). Grease and flour fluted tube pan. Beat cake mix, jello pudding, water, eggs, and oil in large bowl with mixer on low speed until blended, then beat on high for 2 min. Core and peel apples and chop into small pieces. Stir in apples and pour into pan. Cool 15 min, loosen cake from sides of pan with knife. Invert to wire rack or glass plate. Cake must be completely cooled before carmel goes on cake. Pour or drizzle carmel topping on cake. Serve with cool whip or ice cream.