Description
This Caramel Apple Dump Cake is an easy and delicious dessert that combines tender apple pie filling with rich caramel sauce and a buttery cake topping. Perfect for a cozy family treat, it requires minimal prep and bakes into a golden, bubbly delight that pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Scale
Fruit Layer
- 2 cans (about 21 ounces each) apple pie filling
- ½ cup caramel sauce, plus extra for serving
Cake Topping
- 1 box (13.25 to 15.25 ounces) spice or yellow cake mix
- 1 ½ sticks (6 ounces) cold unsalted butter, sliced thinly
Optional Serving
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish to prevent sticking.
- Layer Apple Filling: Spread the apple pie filling evenly across the bottom of the prepared baking dish to create a base layer.
- Add Caramel Sauce: Drizzle ½ cup of caramel sauce evenly over the apple filling to infuse the fruit with rich sweetness.
- Sprinkle Cake Mix: Evenly sprinkle the dry spice or yellow cake mix over the caramel and apple layers without stirring.
- Distribute Butter Slices: Cut the cold, unsalted butter into thin slices and place them evenly over the top of the cake mix. This will melt and create a golden crust as it bakes.
- Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the filling is bubbly around the edges.
- Cool Slightly and Serve: Remove the cake from the oven and let it cool slightly. Drizzle additional caramel sauce on top for extra flavor.
- Optional Toppings: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy, decadent finish.
Notes
- You can use either a spice cake mix for extra warm flavors or yellow cake mix for a more classic taste.
- Ensure the butter is cold and sliced thinly to help the topping bake into a crisp, golden crust.
- For a nuttier texture, you can sprinkle chopped pecans or walnuts over the butter before baking.
- This cake is best served warm but can be reheated gently before serving leftovers.
- Store leftovers covered in the refrigerator for up to 3 days.
