Preheat oven to 350 and grease 12-in skillet (I use coconut oil).
In a large bowl whisk egg whites. Add pie filling, water and almond extract, blend well. Add cake mix and mix until well blended. Pour batter into skillet and spread evenly.
Bake for 30-40 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool for 10 minutes. Loosen edges of cake and invert onto a large serving plate. Cool for an additional 20 minutes.
Stir together marshmallow creme and caramel sauce until smooth and well blended. Evenly smooth over cake and along edges. Spread almonds over cake.