Description
This Caramel Apple Dump Cake is an easy and delicious dessert perfect for any occasion. With layers of sweet apple pie filling, rich caramel sauce, and a crispy spice cake topping, it delivers comforting fall flavors with minimal effort. Serve warm with vanilla ice cream or whipped cream for an indulgent treat everyone will love.
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
Optional for Serving
- Vanilla ice cream or whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish to prevent sticking.
- Layer Apple Filling: Evenly spread the two cans of apple pie filling across the bottom of the prepared baking dish.
- Add Caramel Sauce: Drizzle ½ cup of caramel sauce evenly over the apple pie filling to add a rich, sweet flavor.
- Sprinkle Cake Mix: Sprinkle the dry spice or yellow cake mix evenly on top of the caramel and apple layer, ensuring it covers the apples completely.
- Top with Butter: Slice the cold unsalted butter into thin slices and distribute them evenly over the cake mix to help create a crispy, golden crust.
- Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the fruit filling is bubbly around the edges.
- Cool Slightly and Serve: Remove the cake from the oven and allow it to cool for a few minutes to set. Drizzle additional caramel sauce over the top before serving.
- Optional Toppings: Serve warm with vanilla ice cream or whipped cream for an extra indulgent finishing touch.
Notes
- You can use either spice cake mix for more autumnal flavor or yellow cake mix for a simpler, sweeter topping.
- Make sure the butter is cold and sliced thinly to create a crumbly, crisp top.
- For extra texture, sprinkle chopped nuts like pecans or walnuts on top before baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- This dessert pairs beautifully with a warm cup of coffee or tea.
