Dublin'S Finest Caramel Apple Cake

• 1/2 c. firmly packed brown sugar
• 1/4 c. butter or margarine
• 8 oz. carton heavy whipping cream, divided
• 1/3 c. chopped pecans
• 1 pkg. Pillsbury apple cinnamon quick bread mix
• 1 c. chopped, peeled apple
• 3/4 c. water
• 3 Tbsp. Irish whiskey or water
• 1/4 c. oil
• 1 egg
• 2 Tbsp. powdered sugar
• 2 tsp. vanilla
• cinnamon (if desired)

1. Heat oven to 350u0b0.
2. In small saucepan over low heat, combine brown sugar, butter and 2 tablespoons whipping cream.
3. Cook and stir just until butter is melted.
4. Remove from heat; stir in pecans.
5. Pour mixture into bottom of ungreased 9-inch round or 9-inch square cake pan and set aside.
6. In large bowl, combine bread mix, apple, water, oil and egg.
7. Stir 50 to 75 strokes by hand until mix is moistened.
8. Carefully spoon batter over caramel mixture, making sure caramel is completely covered.
9. Bake at 350u0b0 for 40 to 50 minutes or until toothpick inserted in center comes out clean.
10. Cool 1 minute; invert onto serving plate.
11. Cool.

brown sugar, butter, whipping cream, pecans, apple cinnamon, apple, water, irish whiskey, oil, egg, powdered sugar, vanilla, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=969032 (may not work)