In a mixing bowl toss the chopped apples with the ground cinnamon, nutmeg and vanilla extract. Spray a 9 x 13 baking pan with cooking spray and spread the apples in the pan.
Pour the caramel ice cream topping over the apples. Spread the dry spice cake mix over the caramel and apples. Spread out with a knife.
Pour the butter over the dry cake mix. Try to get all the cake mix wet with the butter. Add pecans on top and bake in preheated 350 degree oven for 35 to 40 minutes. Makes 1 cake.