For the Cake:

• 1 (15-ounce) box spice cake mix, plus ingredients called for on box
• 3 apples, sliced
• 1/3 cup chopped peanuts, preferably roasted

For the ganache:

• 3 cups chocolate chips
• 1 1/2 cup heavy cream

For the caramel buttercream:

• 1 cup (2 sticks) butter, softened
• 1 cup caramel, plus more for decoration
• 4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon
• 3 teaspoons heavy cream
• pinch of kosher salt

Preheat oven to 350 F. Line two 8″ or 9″ cake pans. Prepare cake batter according to package directions. Divide between pans and bake according to package directions. Let cool for 10 minutes in pan, then transfer to a cooling rack to cool completely. To make the ganache: in a small saucepan, over medium-low heat, heat heavy cream until bubbles begin to form around the edges. Place chocolate chips to a large heatproof bowl, then pour hot heavy cream on top.  Let set for 5 minutes, then whisk until smooth.  Let cool slightly. To make the buttercream: In a large bowl, using a hand mixer, beat butter and caramel until light and fluffy.  Add vanilla, then gradually beat in powdered sugar and cinnamon. Add heavy cream and mix until smooth. Assemble the cake:  Place bottom layer of cake on your serving platter. Spread with buttercream and pour ganache over the buttercream. Place the second layer of the cake on top, then frost cake entirely with buttercream, letting the ganache drip over the edges. Pour caramel over ganache, letting it drip over edges (For perfect drips, use a squeeze bottle) Dunk apples in caramel, then place on top. Sprinkle chopped peanuts around the apples. Refrigerate until ready to serve. Enjoy!!!