Warm Caramel Apple Cake
Serve this yummy apple upside-down cake warm from the

oven. It's all made easier with Betty Crocker® cake and

frosting.

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 teaspoon apple pie spice

Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from

12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1.    Heat oven to 350°F. In 1-quart heavy saucepan, cook

butter, whipping cream and brown sugar over low heat, stirring

occasionally, just until butter is melted. Pour into 13x9-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 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.
4.    In small bowl, mix frosting and whipped topping. Serve

warm cake topped with frosting mixture and drizzled with

caramel topping.

Substitution
You can use cinnamon for the apple pie spice for a slightly

different flavor.  Granny Smith and Braeburn are good apple

choices to use in this recipe.