2 medium sized Granny Smith Apples peeled, cored, and diced (about 2 cups)
1 tablespoon sugar
1/2 teaspoon cinnamon
1-15 ounce can Pumpkin Puree
2/3 cup sweetened condensed milk I use fat-free
1/2 cup heavy cream
3 eggs
1 tablespoon pumpkin pie spice
1 box Spice Cake Mix
1 cup chopped pecans
Preheat oven to 350F. Spray a 9x13” pan with cooking spray. Melt 2 tablespoons butter in a small frying pan over medium-low heat. Add apples, sugar, and cinnamon and stir to combine. Cook over low heat for about 10 minutes, stirring occasionally, until apples are semi-translucent. Remove from heat until ready to use. Whisk pumpkin, sweetened condensed milk, heavy cream, eggs, and pumpkin pie spice in a large bowl. Pour into the bottom of the prepared 9x13” pan. Sprinkle cooked apples over the top of the pumpkin. Sprinkle entire cake mix evenly over the top of the pumpkin and apples. Sprinkle with pecans. Melt remaining 1 cup butter and pour evenly over the top of the entire pan. Bake for 44-50 minutes (mine took 48) until the center is set and it is golden brown around the edges. Serve with whipped cream or ice cream.