1 (20 oz.) can sliced apples, drained
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 c. vegetable oil
4 eggs
1 1/2 c. all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. dried mint
1/4 tsp. ground nutmeg
3/4 c. chopped walnuts, divided

Preheat oven to 350°F. Finely chop apples to measure 1 1/2 cups; place apples in large bowl, reserving remaining slices. Add sugars and oil. Add eggs, one at a time. Add combined flour, cinnamon, baking powder, baking soda, mint and nutmeg; mix well. Add 1/2 cup walnuts. Spoon batter into greased and floured 12-cup fluted pan.

Bake 50 minutes or until cake begins to pull away from sides of pan. Cool cake in pan on wire rack 10 minutes; remove from pan and cool on wire rack. Pierce warm cake with long-tined fork; spoon half of Praline Sauce over cake. Arrange remaining apple slices on top of cake; spoon remaining Praline Sauce over apples and sprinkle with remaining 1/4 cup walnuts.

Makes 10 to 12 servings.

Praline Sauce:

6 tbsp. butter
3/4 c. packed light brown sugar
1/4 c. brandy or apple juice