Heat oven to 350°F. In 1-quart heavy saucepan,
cook butter, whipping cream and brown sugar over
low heat, stirring occasionally, just until butter
is melted. Pour into 13x9-inch pan. Sprinkle with
pecans; 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. Beat on medium speed 2 minutes.
Carefully spoon batter over apple mixture.
Bake 40 to 45 minutes or until toothpick inserted
near center comes out clean. Cool in pan 10
minutes. Loosen sides of cake from pan. Place
heatproof serving platter upside down on pan;
carefully turn platter and pan over. Let pan
remain over cake about 1 minute so caramel can
drizzle over cake. Remove pan.
In small bowl, mix frosting and whipped topping.
Serve warm cake topped with frosting mixture and
drizzled with caramel topping.