1 cup red-hot cinnamon candies
1/2 cup granulated sugar
1 cup apple juice, divided
1/2 teaspoon red food color
4 large Granny Smith apples, cored and coarsely chopped
1 (18 1/4 ounce) box yellow cake mix
1 small box instant vanilla pudding
2 eggs
1 cup sour cream

Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.

In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the prepared baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.