Description
A comforting and easy-to-make caramel apple dump cake featuring layers of spiced apple pie filling, gooey caramel sauce, and buttery yellow cake mix, baked to golden perfection. Ideal for fall desserts and perfect served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Apple Mixture
- 2 (20-ounce) cans apple pie filling
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup caramel sauce (plus extra for drizzling)
Cake Layer
- 1 (15.25-ounce) box yellow cake mix
- ¾ cup unsalted butter, melted
- ½ cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Combine Apple Filling and Spices: Spread the apple pie filling evenly in the baking dish, then sprinkle the ground cinnamon and nutmeg over the apples. Stir gently to combine the flavors without breaking up the filling too much.
- Add Caramel Sauce: Drizzle the ½ cup of caramel sauce evenly over the apple mixture to add a rich, sweet depth.
- Layer Cake Mix: Sprinkle the dry yellow cake mix evenly over the apple and caramel layer, making sure the fruit is completely covered.
- Pour Melted Butter: Pour the melted butter evenly over the cake mix, saturating as much of it as possible to create a moist, golden crust.
- Add Pecans (Optional): Sprinkle the chopped pecans on top for a crunchy texture and nutty flavor, if desired.
- Bake the Cake: Bake for 45 to 50 minutes, or until the top is golden brown and bubbly, indicating the cake is cooked through and the filling is hot.
- Cool and Serve: Let the cake cool slightly before serving. Drizzle with extra caramel sauce if you like, and enjoy warm, ideally with a scoop of vanilla ice cream or whipped cream.
Notes
- Best served warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- For a less sweet, fresher version, substitute canned apple pie filling with about 5 cups of fresh sliced apples tossed with sugar and cinnamon.
