Step 1

Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray; set aside.

Step 2

In a large bowl, stir together the oil, melted butter, and sugar. Add the eggs and mix well. Stir in the vanilla.

Step 3

In another bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the apples and pecans.

Step 4

Spread the mixture into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Poke holes all throughout the cake with a skewer or toothpick.

Step 5

Make the caramel sauce by combining the brown sugar, milk, and butter in a small saucepan over medium heat. Bring to a low boil and cook, stirring constantly, for 1 1/2 minutes or until the mixture is about 200°F. Drizzle the sauce over the warm cake - paying special attention to get the sauce down into the holes poked into the cake. Allow to cool, then slice and serve at room temperature or slightly warm. Store covered in the refrigerator.