Preheat oven to 350 degrees F. Lightly coat 9x13-inch baking pan with Nutiva Coconut Oil with Buttery Flavor.

In food processor, pulse apple pie filling 2 to 3 seconds to break up chunks of apples.

In medium bowl, combine eggs, almond milk, vanilla extract and Nutiva Organic Liquid Coconut Oil. Whisk together until frothy.

In another bowl, combine cake mix and cinnamon. Slowly pour dry ingredients into wet ingredients. Whisk until fully combined. Pour in apple pie filling and mix with rubber spatula.

Pour batter into prepared baking pan. Bake 28-38 minutes, until toothpick comes out clean.

Cool cake 15-20 minutes on baking rack. Once cooled, poke holes down through top of cake to bottom of cake with handle of wooden spoon. Pour caramel sauce onto cake, filling holes as you spread it over cake. Refrigerate at least 3 hours.

Prior to serving, spread whipped cream over entire cake and sprinkle with toffee bits and chocolate shavings.

Store in refrigerator up to 4 days.