Cake
2 tablespoons vegetable oil
1 egg
1 box Pillsbury Nut or Cranberry Quick Bread Mix
3 cups apple pie filling (from two 21-ounce cans)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts

Preheat oven to 325 degrees F. Spray a 13 x 9-inch pan with nonstick cooking spray.

In a large bowl, combine oil and egg; beat well. Add bread mix, apple pie filling, cinnamon and nutmeg. Stir 50 to 75 strokes, until mix is moistened. Stir in chopped walnuts. Spoon into the sprayed pan; spread evenly. Bake 45 to 55 minutes, or until cake is golden brown and wooden pick inserted in center comes out clean. Cool 30 minutes. Meanwhile, prepare Sauce.

Sauce
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup whipping cream
1 teaspoon vanilla extract

In a medium saucepan, mix sugars, butter and cream. Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla extract.

To serve, cut warm cake into squares and place on individual dessert plates. Top each serving with warm sauce and, if desired, ice cream or whipped cream.

Serves 12.