• Preheat the oven to 350°F.
• Pour the apple pie filling into the bottom of the pan, spread out to smooth.
• Sprinkle the cake mix over the pie filling as evenly as possible, breaking up any large clumps.
• Drizzle the caramel sauce over the dry cake mix.
• Place the sliced butter over the top of the cake. Slice some in half or on the diagonal to fill in any gaps.
• SLOWLY pour the cream soda over the surface of the cake.
• Cover with the lid or tightly with foil and bake for 45 minutes.
• Once done, remove from the oven and allow to cool for 10 minutes before serving.

Camp Oven

• Heat coals in a charcoal chimney.
• Once hot, place 12 coals on bottom (camp table, fire pit, etc).
• Construct the cake via directions above.
• Cover with the camp oven lid.
• Place heated coals over the entire lid.
• Allow to cook for 45 minutes.
• Check for doneness by using a lid lifter, if not done, cook up to an additional 15 minutes.
• When done, remove from coals, allow to rest then and serve. 

Slow Cooker

• Spray a 6 quart crock with cooking spray.
• Layer the cake per the directions above.
• Place paper towels over the top (to absorb the condensation from the lid) and cover.
• Cook on high for 2 hours or low for 4 hours.