Credit goes to Genie for posting this under Daily Recipes..

I made it and everyone raved about it...

 

Warm Caramel Apple Cake 

GSK Recipe of the Month Winner for October, 2008. 

~~~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

3 eggs

1/4 tsp. apple pie spice



~~~Topping~~~

2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12 oz. container)



1/2 cup frozen whipped topping, thawed

Caramel topping, if desired



Preheat oven to 350° F.



In 1 quart heavy sauce pan, cook butter, whipping cream and brown sugar over

low heat, stirring

occasionally, just until butter is melted. Pour into 9" x 13" baking pan.

Sprinkle with pecans; top

with sliced apples.



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.



Bake 40 to 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.



In small bowl, mix frosting and whipped topping.



Serve warm cake topped with frosting mixture and drizzled with caramel

topping.