Preheat your oven to 350 degrees F. Spray the inside f a 9-inch x 13-inch baking dish with non-stick cooking spray.
Spread the apple pie filling out in an even layer in the baking dish. Drizzle the caramel sauce evenly over the pie filling.
Cut the top of the cake mix bag and stir in the cinnamon. Sprinkle the cake mix evenly over the apples.
Pour the melted butter over the top of the cake mix trying to moisten as much of it as possible.
Bake for 45-50 minutes or until bubbling and golden brown on top.
Remove the baking dish from the oven and let the cake rest for 15 minutes. (It's SUPER hot and will burn your mouth if you don't wait.)
Cut into 12 slices and serve warm with a scoop of ice cream and an extra drizzle of caramel sauce on top, if desired.
Notes
If you have unsalted butter on hand, add 1/4 teaspoon salt to the cake mix when you add the cinnamon.
Instead of yellow cake mix, you can use white cake mix, French vanilla cake mix, or spiced cake mix. If you use spiced cake mix, I would not add in the cinnamon.
Store any leftovers covered in the fridge for up to 5 days. Reheat in the oven or microwave until warmed through. Freeze for up to 3 months.