Warm Caramel Apple Cake from Betty Crocker

prep time: 30 min

start to finish: 1 hr 25 min.

Makes: 15 servings

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. 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 a 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 aple pie 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 a small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled caramel topping.

Substition: You can use cinnamon for the apple pie spice for a slightly different flavor.

Success: Granny Smith and Braeburn are good apple choices to use in this recipe.