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1
Heat oven to 350 degrees F.
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2
Line 2 (9-inch) round pans with parchment; spray with cooking spray.
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3
Microwave butter, 1/2 cup sugar and 1/2 tsp.
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4
cinnamon in microwaveable bowl on HIGH 2 min.
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5
; stir until blended.
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6
Pour into prepared pans; spread to evenly cover bottoms.
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7
Top with apples.
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8
Reserve 1 Tbsp.
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9
nuts; sprinkle remaining nuts over apples.
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10
Beat cake mix, dry pudding mix, water, oil, eggs and 1 tsp.
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11
of the remaining cinnamon with mixer until blended; pour over nuts in pans.
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12
Bake 28 min.
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13
or until toothpick inserted in centers comes out clean.
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14
Cool cakes in pans 10 min.
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15
Loosen cakes from sides of pans with knife; invert onto wire racks.
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16
Gently remove pans and parchment.
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17
Cool cakes completely.
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18
Beat cream cheese, milk, remaining sugar and cinnamon in medium bowl with mixer until light and fluffy.
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19
Gently stir in COOL WHIP.
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20
Stack cake layers, crumble sides up, on plate, spreading half the cream cheese mixture between layers.
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21
Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.
