Caramel Apple Cake - cooking recipe

Ingredients

1 pkg. Pillsbury Plus yellow cake mix
1 c. applesauce
1/2 c. water
1/3 c. oil
3 eggs
1/2 tsp. cinnamon
1 (14 oz.) can Eagle Brand milk
2/3 c. caramel ice cream topping
1 (8 oz.) container Cool Whip
1/4 c. chopped nuts

Preparation

Combine first 6 ingredients at low speed until moistened. Beat for 2 minutes at high speed.
Pour into greased and floured 13 x 9-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes (test for doneness with toothpick).
Poke large holes in top of hot cake 1 to 1 1/2 inches apart.
Combine Eagle Brand and caramel topping and pour slowly and evenly over top of cake.
Refrigerate to cool.
Spread with Cool Whip and sprinkle with nuts.
Store in refrigerator.