• Preheat the oven to 325° and spray each bundt pan with non-stick cooking spray right before filling.

Apple Cake

• In a large mixing bowl, add oil, sugar, eggs, and vanilla, and mix until nice and creamy.
• In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt, and add to the large mixing bowl. Mix well.
• Stir in apples and pecans.
• Pour into the mini bundt pans (you can use a regular size bundt pan or two loaf pans in place of the mini bundt pans).
• Bake at 325° for approximately 45 minutes. Check using a toothpick at about 40 minutes, and if it comes out clean, then your cakes are done. If using the loaf pans, make sure to check it at about 50 minutes as well. And for a regular size Bundt pan bake for 1 hour checking at 50 minutes.

Caramel Sauce

• In a small pan, melt butter over low heat.
• Stir in brown sugar and milk.
• Bring to a boil over low heat stirring constantly, then reduce to a simmer, stirring constantly.
• Let boil for 13-15 minutes, and continue stirring.
• Remove from heat and add vanilla. Stir. Let cool a bit.
• Once caramel glaze has cooled a bit, pour over the top of the mini bundt cakes and enjoy!