Ingredients:

  • 2 cans (21 oz each) apple pie filling
  • 1/2 cup salted caramel sauce
  • 1 tsp ground cinnamon
  • 1/2 tsp apple pie spice
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, chilled and sliced into 24 thin squares
  • 1/2 cup chopped pecans or walnuts
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread both cans of apple pie filling into the bottom of an ungreased 9x13 inch baking dish.
  2. Drizzle the salted caramel sauce evenly over the apples and sprinkle with ground cinnamon and apple pie spice.
  3. Evenly sprinkle the dry yellow cake mix over the apple-caramel layer. Use an offset spatula to level the powder without stirring it into the wet ingredients.
  4. Place the thin tabs of chilled butter in a grid pattern across the entire surface of the cake mix, ensuring maximum coverage to prevent dry spots.
  5. Scatter the chopped pecans or walnuts over the butter layer and finish with a pinch of flaky sea salt.
  6. Bake for 45 minutes or until the topping is mahogany-gold and the fruit juices are bubbling at the edges. Allow to cool for 10 minutes before serving.