Caramel Apple Upsidedown Cake

Warning: This autumnal dessert is not "light" whatsoever. But fat and sugar are what makes life so sweet. Right? :)

Cake:

• 1/2 C butter
• 1/4 C whipping cream
• 1 C packed brown sugar
• 1/4 tsp salt
• 1/2 C chopped pecans
• 2 large apples (I like Granny Smith), peeled, cored, and thinly sliced (about 2 1/3 C.)
• 1 yellow cake mix
• 1 1/4 C water
• 1/3 C veg. oil
• 3 eggs
• 1/4 tsp apple pie spice or cinnamon

Topping (optional):

• 2/3 C whipped fluffing white frosting
• 1/2 C cool whip
• caramel ice cream topping

Heat oven to 350. In sauce pan combine butter, whipping cream, brown sugar and salt over low heat, stirring occasionally, just until butter is melted. Pour into 9 x 13 pan. Sprinkle with pecan pieces; top with sliced apples.

In large bowl beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Then beat on medium speed for approximately 2 minutes. Carefully spoon batter over apple mixture.

Bake 40 - 45 minutes, until toothpick comes out clean.
Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upsidedown on pan; carefully turn platter and pan over. Let pan remain over cake for a minute so caramel can drizzle over cake. Remove pan.

In small bowl mix frosting and cool whip. Serve warm cake topped with frosting mixture and drizzled with caramel sauce. Or serve with vanilla ice cream.

I "borrowed" this one from BettyCrocker.com, thank you very much. :)