Apple Crisp Cake w/ Caramel Sauce
Topping
1/2 C All-Purpose Flour
1/2 C Rolled Oats
1/4 C Packed Brown Sugar
1/2 C Butter
Cake
1 Pkg Yellow Cake Mix
1 C Water
1/2 C Butter -- Softened
1 Tsp Cinnamon
3 Eggs
2 C Thinly Sliced Peeled Apples
Sauce
1 1/2 C Caramel Topping
1/2 C Pecans -- Chopped
Heat oven to 350.
Generously grease and flour 13 x 9 inch pan. Lightly spoon flour into
a measuring cup; level off. In small bowl, combine flour oats and
brown sugar; mix well. With fork, cut in 1/2 cup butter until mix
resembles coarse crumbs. Set aside.
In large bowl, combine all cake ingredients except apples; beat at
low speed until moistened. Beat 2 minutes at high. Pour batter into pan.
Arrange apple slices over top of batter. Sprinkle with topping.
Bake at 350 for 38-43 minutes. Or until deep golden brown. Cool 5
minutes before serving.
In small saucepan, combine sauce ingredients. Cook over medium heat
until warm, stirring constantly. Serve warm sauce over cake.