3 medium Granny Smith apples peeled, cored and cut in 1⁄4-in.-thick slices
½ cup brown sugar
3 teaspoons butter
¼ cup bourbon
Cake: Heat oven to 375ºF. Coat a 9-in. springform pan with nonstick cooking spray. Prepare muffin per package directions, using 2 eggs, 1⁄2 cup water and 1⁄4 cup oil. Gently stir in 1 sliced apple with the provided apple-cinnamon pouch. Pour into prepared pan. Arrange remaining apple slices in concentric circles on top. Combine 3T brown sugar with 1/4c granola and sprinkle on top of cake. Bake 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 min., remove to wire rack, prepare Bourbon Sauce and serve.
Bourbon Sauce: Melt butter over medium heat. Add brown sugar and bourbon. Simmer on low heat, stirring often to cook off some of the alcohol, about 5 minutes. Poke holes in surface of warm cake with wooden skewer and drizzle with sauce. Cover and let stand for a least an hour before serving.