Apple Praline Cake
- 1 box Duncan Hines yellow cake mix
- 1 can Apple pie filling, 20 oz.
- 2 tsp cinnamon
- 2 eggs, beaten
- 1/8 cup canola oil
- 1/8 cup water
- 1/2 cup unsalted butter
- 1/2 brown sugar, packed
- 1/2 cup pecan pieces
In a medium size bowl mix 1 tsp cinnamon with the apple filling mix until well blended. Then add to the cake mix; apple mixture, eggs, oil and water. Stir well by hand and mix thoroughly through, mixture will be thick and mud like.
Bake according to package instructions or until cake tester comes out clean, mine took about 38 minutes. Meanwhile toast pecans over medium heat in a 12 inch non stick skillet stirring occasionally while toasting them, this will take about 8-10 minutes, then set aside to cool.
Once cake is baked remove from oven and set cake pan on a wire rack to cool for 10 - 15 minutes. Meanwhile as the cake is cooling on a rack it's time to melt the brown sugar and butter in a medium size saucepan whisking constantly over a medium heat. Slowly bring to a boil for 1 minute then turn off the heat, leaving the pan on the stove. You want to make sure the sugar is melted and not gritty, it will take about 8 to 10 minutes.
As soon as butter/brown sugar mixture is ready invert the cake onto plate and immediately drizzle the mixture on the top and then sprinkle on the pecans.
This would bake well in a 9 x 13 inch cake pan. Pour brown sugar mixture over top of hot cake as soon as it comes out of the oven, then sprinkle pecans evenly over the top.