Apple Spice Cake

1 1/3 c vegetable oil
3 c all-purpose flour
1 1/2 T cinnamon
1 t baking soda
1 t salt
2 c sugar
3 eggs
3 c granny smith apples, peeled, cored and cut into 1/2-in pieces
1 c chopped pecans
1 t vanilla
Caramel sauce

Preheat oven to 350; spray a 12-c bundt pan with cooking spray; set aside. Combine sugar, oil and eggs. Mix on high until lemon yellow. Sift together flour, cinnamon, soda, and salt. With mixer on medium speed, gradually add dry ingredients to sugar mixture, just until incorporated. Add apples and nuts to batter; mix to combine. Add vanilla, mixing until incorporated. Pour batter into prepared pan and bake for 75 to 90 minutes. Remove from oven and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack; serve with drizzled caramel sauce.

Caramel Sauce:
2 c light brown sugar
1 c butter
1/2 c evaporated milk
2 t vanilla
pinch of salt

Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.