This cake is absolutely a new Autumn favorite! Enjoy!!!
The recipe comes from Betty Crocker's 2010 Calendar.
Warm Caramel Apple Cake
1/2 cup Butter or Margarine
1/4 cup whipping cream
1 cup packed Brown Sugar
1/2 cup chopped Pecans
2 Large cooking apples, peeled, cored, and thinly sliced (about 2 1/3 cups)
1 Box Betty Crocker Supermoist Yellow Cake Mix
1 1/4 Cups Water
1/3 cup Vegetable Oil
1/4 tsp. apple pie spice
2/3 cup Betty Crocker Whipped fluffy white frosting
1/2 cup frozen (thawed) whipped topping
** Caramel topping if desired
1. Heat oven to 350 Degrees. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13 by 9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzle with caramel topping.
****I don't do the frosting/whipped topping. It's good enough on it's own, but I'm sure it would be great with it too.