Melt the butter in a medium saucepan. Add the brown sugar, cinnamon, nutmeg, cloves, and vanilla. On medium heat cook, whisking occasionally, for about 3 minutes until smooth and thickened slightly. Pour the caramel into a 9” x 2” glass pie plate and arrange apple slices neatly on top, overlapping where necessary. Place the pan in the refrigerator while you make the cake.
Cake
Follow the directions on the back of the box of The Invisible Chef Apple Spice Coffee & Tea Cake. (You will need 1/2 cup milk, 2 eggs, 1/3 cup oil)
Pour the cake on top of the caramel and apple layer in the pie pan. Bake for 45 minutes. Let cool for 10 minutes. Invert onto a plate and tap the top until the cake comes out onto the plate.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
