Warm Caramel Apple Cake (Gluten Free)

 

1/4

cup butter

2

tablespoons whipping cream

1/2

cup packed brown sugar

1/2

cup chopped pecans

1

large tart cooking apple, peeled, thinly sliced

1

box Betty Crocker® Gluten Free yellow cake mix

1/4

teaspoon apple pie spice

2/3

cup water

1/2

cup butter, softened

3

eggs

• 1 Heat oven to 350°F. In medium microwavable bowl, microwave butter, whipping cream and brown sugar uncovered on High about 1 minute or just until butter is melted. Pour into ungreased 9-inch or 8-inch square pan. Sprinkle with pecans. Top with apple slices.
• 2 In large bowl, beat cake mix, apple pie spice, water, butter and eggs with electric mixer on low speed until moistened, then beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter over apple mixture.
• 3 Bake 9-inch pan 50 to 55 minutes, 8-inch pan 60 to 65 minutes, or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake 1 minute so caramel can drizzle over cake. Remove pan.