CARAMEL PECAN DUMP CAKE

This is one of those recipes I cut out from a magazine that is super simple. I'm going to give you the original recipe and then my from scratch version.

original recipe: APPLE CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple pie filling
1 box caramel or yellow cake mix
1/2 cup butter, sliced thin into 12 slices
1/2 cup chopped pecans
1/2 cup caramel sauce

• Preheat oven to 350°.
• Lightly spray 9x13 cake pan with non-stick cooking spray.
• Pour both cans of pie filling into the bottom of the pan.
• Sprinkle cinnamon over fruit.
• Even spread cake mix over top of fruit.
• Lay slices of butter in a single layer on top of cake mix.
• Sprinkle pecan pieces over butter slices.
• Drizzle caramel sauce all over top.
• Bake 35-40 minutes or until cake is golden and fruit is bubbling.

my version: CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple, peach or lemon pie filling
1 tablespoon cinnamon (omit if using lemon)

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1/2 cup butter, sliced thin
1/2 cup caramel sauce
4 ounces pecan pieces, minced 

• Preheat oven to 350°.
• Lightly spray 9x13 cake pan with non-stick cooking spray.
• Pour both cans of pie filling into the bottom of the pan.
• Sprinkle cinnamon over fruit.
• Sift together dry ingredients and spread evenly over fruit layer.
• Lay slices of butter in a single layer on top of dry ingredients.
• Sprinkle pecan pieces over butter slices.
• Drizzle caramel sauce all over top.
• Bake 35-40 minutes or until cake is golden and fruit is bubbling.