Ingredients :
1 box vanilla cake mix
1 tablespoon apple pie spice
1/2 cup water
1/3 cup vegetable oil
3 large eggs
2 tsp vanilla extract
1 20-ounce package apple pie filling, coarsely chopped
1 cup caramel sauce, room temperature or slightly warm
1 8-ounce container, skin-covered, thawed
2/3 cup chopped toffee
Directions :
-Heat oven 350 degres F .
-Spraying 9″ 13″ pan with non-stick cook spray.In a large bowl with an electric mixer, beat cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.Use a rubber spatula to fold the apple pie filling.
-Pour mix to prepared skillet.Bake in a preheated oven for 28-33 minutes.
-Transfer cake to wire rack and leave to cool for 10 minutes.Poke a warm cake every inch or so with a straw, halfway into a cake.
-Put 3/4 cup of the caramel sauce on the cake, letting it fill in the holes. The cake has cooled completely.
-Cover the cake with the whipped topping, the toffee pieces and the remaining 1/4 cup of the caramel sauce.Cover the remaining caramel apple cake and refrigerate for up to 3 days.
Enjoy !