1Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
3Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
4Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
5Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.
container (6 oz) Yoplait® Original yogurt lemon burst or French vanilla
cup fat-free (skim) milk
tablespoons canola oil
cup fresh or frozen blueberries (do not thaw)
Additional Yoplait® Original yogurt lemon burst or French vanilla, if desired
Additional fresh blueberries, if desired
1Place cereal in food-storage plastic bag; seal bag and slightly crush with rolling pin. In medium bowl, mix cereal, flours, baking powder and baking soda. In small bowl, beat 1 container yogurt, the milk, oil and egg with wire whisk until well blended.
2Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
3Brush griddle or 10-inch skillet with canola oil. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
4Cook about 2 minutes or until puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown. Top individual servings with additional yogurt and blueberries.