Preheat oven to 350 degrees F. Grease a 9-inch x 13-inch metal pan.
Mix all the ingredients for the cake in a stand mixer for 7 minutes. (You can use a hand mixer too.)
Pour batter into prepared pan and place in the oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the sides of the cake start to pull away from the pan.
While cake is baking, place a medium skillet over medium-high heat. Add apples and butter. Cook apples until tender. Sprinkle with cinnamon and sugar, remove from heat, and set aside. Allow apples to cool completely. Once cooled set them in the fridge until ready to use.
Completely cool cake. Then poke holes into the cake using the handle end of a wooden spoon.
In a small mixing bowl, combine sweetened condensed milk, caramel topping, and apple juice. Mix together until well combined.
Pour and spread mixture evenly over cake.
Set the cake in the fridge for 1 hour.
Top cake with Cool Whip, spreading evenly to cover the entire cake. Top with chilled apples.
Cut cake into 12 slices and serve. Drizzle each slice with caramel if you desire and serve.