Spray a 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
In a medium bowl, combine dry cake mix, pie filling, beaten eggs and ¼ cup caramel topping.
If using an electric or stand mixer, mix on low speed for one to 2 minutes.
If you want larger pieces of apple in your cake, be careful not to mix too vigorously or the apples will break up fairly small.
Pour batter into prepared baking dish. Batter will be thick.
Bake for about 30-35 minutes.
Keep in mind oven times do vary but your cake should be golden and bounce back to the touch.
Remove cake from oven and pour remaining caramel topping over warm cake.
Some of the caramel topping will go over the sides as you spread it out.
Don't worry. All of it is just going to add to the moistness of this cake.
The warm cake is going to absorb most of the sauce as it begins to cool.
The ground cinnamon was not in the original recipe for this cake. I added it because I just love the flavors of apple and cinnamon together. In addition, if you prefer a some sort of frosting on your cake, just combine a tub of whipped topping with the caramel sauce and spread it on the cake.