1/2 cup (1 stick) butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced
1 box yellow cake mix (Betty Crocker or Duncan Hines)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp. apple pie spice

TOPPING:

2/3 cup whipped fluffy white frosting (your favorite)
1/2 cup Cool Whip
caramel topping (Smucker's, Hershey's etc.)

Preheat oven to 350°F.

In 1-quart heavy saucepan, heat butter, whipping cream and brown sugar over low heat. Stirring just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans then top with apples.

In a large bowl beat cake mix, water, oil, eggs and apple pie spice on low until moistened. Beat an additional 2 minutes on high. Carefully spoon batter over apple mixture.

Bake at 350°F for 40 to 45 minutes or until toothpick 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.

In small bowl, mix prepared frosting and Cool Whip. Serve over warm cake. Drizzle caramel topping on last.

Submitted by: D.F.