Ingredients:
- 3 large eggs
- 21 oz. can apple pie filling
- ½ tsp. vanilla
- 1½ tsp. cinnamon
- ½ tsp. nutmeg
- 1 yellow cake mix
- 17 oz. bottle caramel topping
- 1½ cups heavy whipping cream
- ¾ cup powdered sugar
Directions:
- Heat oven to 350 F. Butter a 9-by-13-inch baking dish.
- In a mixing bowl, beat the eggs. Then, add the apple pie filling, vanilla and spices. Mix well.
- Add the cake mix and mix very well. Pour the batter into the buttered baking dish and spread to even out.
- Bake at 350 F for 30 to 40 minutes, until the top is a dark golden brown. If you underbake it, the cake will fall in the center.
- Let the cake cool in the baking dish on a rack.
- Using a straw, or something the same size, poke holes in the cake about every 2 inches.
- Pour caramel topping evenly over the cake, making sure some gets down into the holes.
- Beat heavy cream in a medium bowl, starting on medium speed for a couple of minutes and then on high until stiff peaks start to form.
- Gradually add powdered sugar and mix on medium speed to incorporate. Don’t overbeat the cream, or you will have butter!
- Spread the frosting over the cake and sprinkle with a little cinnamon. Refrigerate for 15 minutes before serving.
