Not just for fall, caramel apple dump cake is so easy you can enjoy it year round.
Caramel Apple Dump Cake: Easy Dessert
Want something to celebrate fall that’s easy to make?
Well, look no further than this caramel apple dump cake. Like all dump cakes, it’s as easy as can be. I’m also willing to bet that you have most, if not all, of the ingredients right on your shelf. The only thing you may have to buy is caramel sauce. I have this on hand all the time–because it has many uses. The main one being sneaking a spoonful every so often!
Dress It Up A Bit
What I usually do is stir about a teaspoon of cinnamon into the apple pie filling. I buy the plain one, but if you have the cinnamon one on hand, then leave out the cinnamon. A pinch–because it’s so potent–of nutmeg is really nice too. So is allspice.
Another nice dressy idea is to toast the pecans, if you’re going to use them–in a little bit of butter. If you do, let the butter get brown because it’ll add tons of flavor. This dump cake is delicious even without the nuts; it’s an optional ingredient.
The Cake Mix
This dump cake uses either yellow or butter-recipe flavored mix. Personally, I prefer the taste of the butter recipe variety. That’s just a matter of taste.
I’m also pretty picky about the cake mix brand I use. I prefer not to use ones that tout “pudding in the mix,” because I find them way too wet making spoilage a real problem. However, since the cake mix in this type of recipe amounts to a quick crumb topping, I don’t think it matters all that much. Besides, what I have in the pantry isn’t the pudding variety anyway. Again, a personal preference.
This might be nice substituting a spice cake mix. I haven’t tried that yet, but the idea is provocative so I might just do one using it. If you think your favorite flavor would be nice, use it and let me know how it turned out.
The Recipe
Caramel Apple Dump Cake
Ingredients
- 1 box (2-layer size) butter recipe or yellow cake mix
- 8 oz unsalted butter melted
- 2 cans (21 oz each) apple pie filling
- 1 tsp cinnamon
- 1/2 cup caramel sauce like you’d put on ice cream
- 1/2 cup chopped pecans optional
Instructions
- Preheat oven to 350F/180C degrees Spray a 13 x 9-inch baking dish with non-stick spray.
- Mix the pie filling, pecans if using and cinnamon; turn into the prepared pan.
- Drizzle caramel sauce over the top. Distribute dry cake mix evenly over the top of the filling.
- Pour melted butter evenly across the top.
- Bake for 35-40 minutes or until top is golden brown and the filling is bubbling at the edges.
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