Preheat oven to 350 F. Mix the dry cake ingredients then add the wet ingredients and mix well. Grease 2 - 9 inch round baking pans and line with parchment paper or use whatever pan you wish to use. Bake for 23-25 minutes or until a tooth pick comes out clean. Remove from oven and allow to cool completely before topping.  In a small pan, add chopped apples, corn syrup, cinnamon, nutmeg, water, powdered sugar, and lemon juice and bring to a boil then simmer for about 4-5 minutes, stirring continuously. You want your apples to soften and the sauce should thicken slightly but still be syrupy. Allow this mixture to cool before adding to the top of the cake.  Whip the whipping cream, powdered sugar and vanilla until it forms soft peaks.  Once cake is cooled. Level your cakes, place the first cake on a cake plate. Spread half of the whipped cream topping on the top of your first cake then place the second round cake on top. frost the top of that cake with the remaining whipped cream and add the apple pie topping on top of the cake. Enjoy!