Warm Caramel Apple Cake

This is a new recipe for me, but I couldn't resist trying it out. It's a twist on the Pineapple Upside Down cake. And a perfect twist on a caramel apple dessert. So yummy!
Cake
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 tsp apple pie spice

Topping
2/3 cup white frosting (store bought kind)
1/2 cup Cool Whip
Caramel topping, if desired

1. Heat oven to 350 degrees. In a saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour this into a 9x13 inch pan. Sprinkle with pecans and then top with sliced apples.

2. In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with mixer on low speed until moistened. Carefully spoon batter over apple mixture.

3. Bake 40-45 minutes. 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.

4. In small bowl, mix frosting and whipped topping. Serve warm cake with frosting mixture and drizzled with caramel topping.

Ashlee side note: Though I was sure that I had white frosting in my cupboard, it turns out I mostly had chocolate (go figure). I did see that I had a caramel frosting though, so I used that instead, and used 1 cup of Cool whip instead of just a half cup. It turned out yummy. Super rich, but yummy! And, for those of you like me who don't have a large enough serving platter for a cake to be flipped over on, I just used a cookie sheet. It worked just fine. This dessert was super easy to make, too. Let me know what you think!