Spray the crock of a 6 quart oval slow cooker with cooking spray.
Spread apple pie filling on bottom.
In a medium bowl, mix toss together cake mix, butter, egg and pecans. Sprinkle over apple pie filling.
Cover opening with doubled paper towels, place lid firmly on top.
Cook on high for 2 hours. Uncover, let stand 5 minutes.
Just before serving, in a small saucepan melt together butterscotch chips with heavy cream over medium heat, stirring constantly. Continue until completely smooth adding additional cream to thin to your preference, if desired.
Serve apple dump cake warm with vanilla ice cream or whipped cream drizzled with butterscotch ganache.