Ingredients:

  • 42 oz apple pie filling (2 cans, 21 oz each)
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 0.75 cup premium salted caramel topping
  • 0.5 tsp sea salt
  • 15.25 oz yellow cake mix (1 box)
  • 0.75 cup unsalted butter
  • 1 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour both cans of apple pie filling into an ungreased 9x13-inch baking dish. Stir in the cinnamon and vanilla extract directly in the pan and spread into an even layer.
  3. Drizzle the salted caramel sauce in a zig-zag pattern over the apple base, then sprinkle evenly with sea salt.
  4. Evenly sprinkle the dry yellow cake mix over the caramel and apple layers, ensuring there are no large mounds.
  5. Apply the butter over the cake mix layer. Use either the 'thin-shave' method by grating cold butter or drizzle melted butter to ensure complete hydration of the dry mix.
  6. Top with chopped pecans and bake for 45 minutes, or until the topping is a mahogany-colored crust and the filling is bubbling.