Caramel Apple Pecan Cake
1 Betty Crocker Super Moist Yellow Cake
About 2 cups Pecan Pieces (optional)
1 Can of Apple Pie Filling or 2-3 Granny Smith apples (peeled and cut into slices)
Smuckers Caramel topping
Preheat oven to 325 degrees ( if you're using a dark pan or nonstick pan, if not preheat to 350 degrees). Prepare Cake mix according to the box. In your desired pan, coat the bottom of the pan with caramel topping. Sprinkle with Pecan pieces (optional). Next Add Apple pie filling or Fresh Granny Smith apples to the bottom of the pan. Spread apples into as single layer as much as possible. Do NOT stir. Finally pour the cake batter on top of the topping. If needed spread evenly in a single layer with the back of a butter knife or spoon. *Bake cake for about 25-40 mins. When done take cake out the oven and allow than pan to cool on a baking rack for about 10 mins. Take a butter knife and run knife along the edges of the cake, this will help the cake release better. Finally take a serving dish, put it on top of the cake, and flip cake over. Let the cake sit for about a minute, to allow the caramel to drip into the cake and also it will allow the cake to fully release from the pan. You want to serve this cake warm, so take baking pan off, cut up your cake and Dig in. :)
*When baking your cake, you'll know when it is done by pressing your finger in the center of the cake, and the cake springs back.
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