Ingredients:

  • 42 oz apple pie filling (2 cans, 21 oz each)
  • 0.5 cup salted caramel sauce
  • 15.25 oz yellow cake mix (1 standard box)
  • 1 cup chopped pecans
  • 0.5 tsp ground cinnamon
  • 0.75 cup salted butter, thinly sliced

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the apple pie filling evenly across the bottom of an ungreased 9x13-inch baking dish.
  2. Drizzle the salted caramel sauce in a grid pattern over the apple layer.
  3. Sprinkle the dry yellow cake mix evenly over the caramel and apples. Use a fork to level the powder, ensuring you do not stir it into the fruit.
  4. Distribute the chopped pecans and ground cinnamon evenly over the surface of the dry cake mix.
  5. Place the thin slices of salted butter across the entire surface, covering as much of the dry mix as possible to ensure even melting.
  6. Bake for 45 minutes until the fruit is bubbling at the edges and the topping has turned a deep golden brown.
  7. Remove from oven and let it sit for at least 15 minutes until the caramel sauce thickens slightly.