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Heat the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper to form a sling.
Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add 4 ½ cups finely diced unpeeled sweet-tart apples, ¼ cup packed brown sugar, 1 teaspoon of the apple pie spice, and ¼ teaspoon kosher salt. Cook until the apples begin to soften and the liquid is almost evaporated, about 8 minutes. Remove from the heat and let cool slightly.
Prepare 1 (13.25- to 15.25-ounce) box yellow cake mix by mixing it with the water or milk, eggs, and unsalted butter or oil as listed on the package directions along with the remaining 2 teaspoons apple pie spice. Pour into the baking pan and smooth out the top. Spoon the apples and any remaining liquid evenly over the cake batter.
Bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Place the pan on a wire rack and let cool completely, about 1 ½ hours.
Whisk ¾ cup powdered sugar and 5 teaspoons whole milk together in a small bowl until smooth. Drizzle evenly over the cake. Serve immediately or let the glaze set before serving, about 15 minutes.