Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch ceramic or glass baking dish with non-stick baking spray or softened butter.

Empty both cans of apple pie filling into the prepared baking dish. Spread into an even layer across the bottom. If apple slices are oversized, chop them lightly with a butter knife right in the dish for easier spoonfuls.

Drizzle ⅓ cup of thick salted caramel sauce evenly across the apples, then dust with ground cinnamon and nutmeg.

Sprinkle the dry yellow cake mix evenly over the apple layer using a spoon, gently smoothing it out to the edges. Do NOT mix or stir the cake into the apples—keep it in distinct layers.

Arrange the 24 thin slices of cold butter side by side across the entire surface of the cake mix, covering as much dry surface area as possible. Scatter chopped pecans across the top if desired.

Bake uncovered at 350°F for 45 to 50 minutes, until the apple juices are bubbling vigorously around the edges and the cake topping is deep golden-brown with a crisp, buttery crumble crust.

Remove from the oven and let rest for 10 minutes so the caramelized juices settle. Drizzle with extra warm salted caramel, sprinkle with flaky sea salt, and scoop into warm dessert bowls topped with vanilla bean ice cream!