Topping:
1/2 c. flour
1/2 c. rolled oats
1/4 c. firmly packed brown sugar
1/2 c. margarine or butter
Cake:
1 (1 lb. 2.25 oz.) pkg. Pillsbury Moist Supreme Butter Recipe Yellow Cake Mix
1 c. water
1/2 c. margarine or butte, softened
1 tsp. cinnamon
3 eggs
2 c. thinly sliced, peeled apples
Sauce:
1-1/2 c. caramel ice cream topping
1/2 c. chopped pecans
Heat oven to 350° F. Grease and flour 13 x 9 pan. Lightly spoon flour into measuring cup; level off.In small bowl, combine flour, oats and brown sugar, mix well. With a pastry blender, cut in 1/2 cup margarine until mixture 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 speed. Pour batter into greased and floured pan. Arrange apple slices over top of batter and sprinkle with topping.
Bake for 35-40 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.