Preheat oven to 350 degrees
In a large bowl combine oil, sugar, eggs, and vanilla extract and whisk until smooth.
Sprinkle salt, baking powder and spices over the wet ingredients followed by the flour and stir just until combined and no dry spots remain. Do not overmix.
Add apples into the bowl and stir until combined. If needed allow apples to rest in the batter for a few minutes to release some moisture before stirring as the batter is very thick.
Spray a bundt cake pan generously with cooking spray and then dust with flour, making sure the entire surface that the cake will be touching is covered.
Spoon batter into the pan, smoothing the top. Bake for 50-65 minutes. Baking time will vary depending on the type of pan you use (silicone, non-stick, aluminum, etc.) The cake is done when a skewer inserted in the thickest area of the cake comes out clean or with only a few moist crumbs and top is golden brown.
Allow cake to cool for 5 minutes and then invert onto a plate.
While cake bakes combine butter and brown sugar in a small saucepan over medium heat on the stovetop. Stir until the butter is melted and add sugar. Bring to a boil, stirring constantly and boil for 1 minute. Remove from heat and stir in pecans.
Pour warm caramel sauce over the warm cake and allow to cool. Cake may be stored at room temperature, covered for 2-3 days and refrigerated after that.