Preheat the oven to 350°F, and grease a 9x13-inch cake pan.
In a medium bowl, combine the apple pie filling and apple pie spice. Transfer the filling to the pan, and spread into an even layer.
40 ounces apple pie filling, 2 teaspoons apple pie spice
In a separate small bowl, microwave the caramel bits and heavy cream for 15-20 seconds at a time until smooth. Drizzle the caramel sauce over the pie filling.
11 ounces caramel bits, 3 tablespoons heavy cream
Sprinkle the dry cake mix over the caramel sauce. Then, arrange the pats of butter in an even layer over the top of the cake mix.
13.25 ounce box yellow cake mix, 1 cup unsalted butter
Bake for 40-50 minutes or until the top of the cake is golden brown and the filling bubbles around the edges.
Serve warm with vanilla ice cream and extra caramel sauce!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of cake without ice cream. Actual calories will vary.*Use sweetened or unsweetened apple pie filling or 1 can of each.*Make sure to get really good coverage with the butter; otherwise, you'll end up with dry cake mix patches that won't bake properly.*Cinnamon makes a great substitute for apple pie spice. Adjust the amount if desired. Skip to more info and substitutions for apple pie spice.*Caramel bits are Kraft caramel bits located in the baking aisle. Kraft caramel squares may also be used. Skip to substitutes for caramel bits.*Do not prepare the cake mix. Sprinkle it straight out of the bag/box. Skip to substitutes for yellow cake mix.