Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal later.

In a large mixing bowl, combine the cooking oil and granulated sugar. Whisk together until smooth. Add the eggs one at a time, ensuring each one is well mixed before adding the next.

In another bowl, mix the flour, baking soda, cinnamon, and salt together. Gradually add this dry mix to your wet ingredients, alternating with the 2 teaspoons of vanilla extract. Stir until just combined.

Carefully fold the chopped apples and pecans into the batter, making sure they are evenly distributed but avoiding over-mixing.

Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the caramel glaze. Melt the unsalted butter in a saucepan over medium heat. Stir in the light brown sugar and whole milk, bringing the mixture to a gentle boil. Let it simmer for 2–3 minutes while stirring constantly, then remove from the heat and stir in 1 teaspoon of vanilla extract.

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, invert it onto a wire rack. Pour the warm caramel glaze over the cake, allowing it to drip down the sides for that beautiful presentation.