Ingredients
1/2
cup butter, melted
1
cup packed brown sugar
1/4
cup water
2
cups 1/2-inch slices peeled apples (2 medium)
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/2
cup water
1/2
cup vegetable oil
2
eggs
3/4
cup canned pumpkin (not pumpkin pie mix)
1
tablespoon ground cinnamon
1/2
teaspoon ground nutmeg
Sweetened whipped cream
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.
