Description
This Caramel Apple Dump Cake is an easy, delicious dessert perfect for fall or any time you crave a warm, comforting treat. Made by layering apple pie filling, caramel sauce, spice cake mix, and butter, this dessert is baked to golden perfection and served warm, ideally with vanilla ice cream and extra caramel sauce for indulgence.
Ingredients
Scale
Filling
- 42 ounces apple pie filling (2 cans, 21 ounces each)
- ½ cup caramel sauce
Cake Topping
- 15 ounces spice cake mix
- 12 tablespoons butter (sliced thinly)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure the cake does not stick.
- Layer Apple Filling: Evenly spread the 42 ounces of apple pie filling across the bottom of the prepared baking dish, creating a generous fruit base.
- Add Caramel Sauce: Drizzle ½ cup of caramel sauce evenly over the apple filling to add a rich, sweet flavor.
- Sprinkle Cake Mix: Sprinkle 15 ounces of dry spice cake mix evenly over the caramel and apple layers, forming the cake topping.
- Add Butter Slices: Slice 12 tablespoons of butter thinly and distribute the slices evenly over the dry cake mix to create a moist and golden crust during baking.
- Bake the Cake: Place the dish in the oven and bake for 1 hour until the top is golden brown, bubbly, and cooked through.
- Serve Warm: Remove from the oven and let it cool slightly before serving warm with vanilla ice cream and additional caramel sauce if desired for extra indulgence.
Notes
- Use high-quality caramel sauce for the best flavor.
- For a crispier top, you can broil for 1-2 minutes after baking, watching carefully to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- For a gluten-free version, replace the spice cake mix with a gluten-free equivalent.
