16ouncescaramel apple dip(Marzetti brand works well)
1boxyellow cake mix15.25 ounces
1cupsalted buttermelted (2 sticks)
1cupfinely chopped pecans
vanilla ice cream
Preheat oven to 375º Fahrenheit.
Spray a 9x13 baking pan with cooking spray.
Spread the apple pie filling evenly in the bottom of the prepared pan.
Heat the caramel dip for 30 seconds in the microwave. Use a knife to mix the caramel. Heat for another 20-30 seconds or until the caramel is softened. It just needs to be soft enough to dollop over the apples.
Dollop spoonfuls of caramel dip evenly over the apples.
Sprinkle the dry cake mix evenly over the caramel and apples.
Drizzly the melted butter evenly over the dry cake mix
Sprinkle the pecans on top.
Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake.
Serve with vanilla ice cream and caramel on top.
*I used 2 21-ounce cans of Comstock More Fruit Apple Pie Filling.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**