Caramel Apple Dump Cake

Caramel Apple Dump Cake 6 cups finely chopped peeled, and cored apple (about 3 large apples) 1 cup caramel ice cream topping 1 teaspoon cinnamon 2 cups walnuts 1 (15.25 oz.) yellow cake mix 1/2 cup melted butter (or more see notes) Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray. Pour apples into a single layer into prepared pan. Drizzle caramel on top of apples. Sprinkle cinnamon on top then spoon walnuts on top in even layer. Sprinkle cake mix on top so that apple mixture is completely covered. Drizzle melted butter on top. (Add more butter if necessary to cover all dry spots, see notes at bottom.) Bake dump cake at 350 degrees F for 45-60 minutes or until golden brown. Serve warm or cold. Store in refrigerator. Notes TIPS: I didn't chop my walnuts, but you could use chopped nuts. You can use more melted butter on top if the cake mix still appears dry (or you can mix together the 1/2 cup butter and 1/2 cup of milk and pour on top). SUBSTITUTIONS: Instead of caramel topping you could use butterscotch. Instead of walnuts you could use pecans or your favorite nut, or omit entirely. Instead of cinnamon you could substitute apple pie spice.