1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. I like to think of this step as preparing the canvas for a simple masterpiece.
2. In a large bowl, toss the sliced apples with the granulated sugar, cinnamon, and nutmeg. This is where the magic starts—just like shelling peas on the porch, this part is soothing and sets the tone.
3. Spread the apple mixture evenly in the bottom of your prepared baking dish, making sure those spices are well distributed for every bite.
4. Sprinkle the dry yellow cake mix evenly over the apples. No stirring needed—just a gentle, even blanket of cake mix to capture the juice as it bakes.
5. Scatter the chopped nuts over the cake mix if using. The crunch is worth it, and it adds a rustic touch that Mama Lu would have loved.
6. Drizzle the warmed caramel sauce over the entire surface. This step fills the kitchen with that familiar caramel smell, and it’s the sweet thread tying the whole cake together.
7. Mix the melted butter and vanilla extract together, then drizzle this evenly over the top. This buttery finish is the secret to the golden crust that makes this cake unforgettable.
8. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly around the edges. You want to see the caramel bubbling up and the apples soft—like the kind of warmth you find in a Sunday pot roast simmering on the stove.
9. Remove from the oven and let it cool for at least 15 minutes before serving. This waiting time is hard, I know, but it lets the flavors settle and the cake firm up just right.

One little tip from my own kitchen: if you notice the top browning too quickly, tent the cake loosely with foil halfway through baking. It’s a small thing, but it keeps the crust from getting too dark while the apples cook through perfectly.