Ingredients:

  • 42 oz apple pie filling
  • 0.5 cup premium salted caramel sauce
  • 1 tsp ground cinnamon
  • 15.25 oz yellow cake mix
  • 0.75 cup unsalted butter, melted
  • 0.5 cup toasted pecans, roughly chopped
  • 0.5 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the apple pie filling into an even layer in an ungreased 9x13 inch baking dish.
  2. Drizzle the salted caramel sauce in a zig-zag pattern across the apples. Use a knife to gently swirl the caramel into the filling.
  3. Evenly sprinkle the dry cake mix over the apple-caramel mixture. Do not pack it down; keep it light and airy to ensure proper hydration.
  4. Sprinkle the chopped pecans and flaky sea salt over the dry cake mix layer.
  5. Slowly pour the melted butter over the entire surface, aiming for at least 90% coverage. Do not stir the layers.
  6. Bake for 45 minutes, or until the top is mahogany-colored and the fruit juices are bubbling vigorously at the edges. If browning too fast, tent loosely with foil.