Cake:

2 tbsp. oil
1 egg
1 pkg. Nut Quick bread mix
3 c. apple pie filling (from two 21 oz. cans)
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. walnuts, chopped

Sauce:

1/2 c. sugar
1/2 c. brown sugar, packed
1/2 c. butter
1/2 c. whipping cream
1 tsp. vanilla
whipped topping (optional)

Preheat oven to 325°F. Spray a 9 x 13-inch baking pan with nonstick cooking spray. In a large bowl, combine oil and egg; beat well. Add bread mix, pie filling, cinnamon and nutmeg. Stir 50 to 75 strokes until mix is moistened. Stir in nuts. Spoon into prepared pan; spread evenly.

Bake at 325°F for 45 to 55 minutes or until cake is golden brown and toothpick inserted in center of cake comes out clean. Cool 30 minutes.

Meanwhile, in a medium saucepan, mix sugars, butter and cream. Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla. To serve, cut warm cake into squares and place on dessert plates. Top each serving with warm sauce. Can garnish with whipped topping if desired.