Using Lemon Zester/Scorer, zest one orange using short strokes; set aside.
Score long strips from remaining orange and form into curls for garnish;
set aside. Using Utility Knife, cut one slice from the center of the scored
orange; set aside. Juice oranges to measure 1/4 cup juice; set aside.
Using Apple Peeler/Corer/Slicer, core and slice apples, leaving peel on.
Slice each apple in half vertically; do not separate slices. Melt butter in
Family Skillet over medium heat, tilting Skillet to coat bottom.
Combine sugar with 1/2 teaspoon of the Spice Blend in Flour/Sugar Shaker.
Sprinkle over butter in bottom of Skillet. Place reserved orange slice in center
of Skillet. Arrange 5 apple halves, skin side down, in a circular pattern around
orange slice; arrange remaining halves around first circle of apples. Cook over
medium heat 5 minutes or until apples are slightly softened. Using Bamboo Spoon,
gently press down and fan out apple slices to cover bottom of Skillet.
Coarsely chop pecans using Food Chopper. Combine pecans, cake mix and remaining
Spice Blend in Classic Batter Bowl. Add reserved orange juice and zest, water,
oil and eggs; beat until smooth using Stainless Steel Whisk. Gently pour batter
over apples in Skillet, spreading evenly.
Bake, uncovered, 30 to 35 minutes or until Cake Tester inserted in center
comes out clean.
Using Oven Mitts, carefully remove to Nonstick Cooling Rack. Loosen edges
of cake with Skinny Scraper and carefully invert cake onto heat-proof serving
Garnish with whipped topping, orange curls and pecan halves, if desired.
Serve using Slice 'N Serve.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 3 g, Cholesterol
60 mg, Carbohydrate 47 g, Protein 4 g, Sodium 320 mg, Fiber 2 g
Cook's Tip: To unmold cake onto a Round Baking Stone, place a 15-inch circle
of Parchment Paper over cake before inverting. This will protect both the Skillet
and the Baking Stone from becoming scratched.