Caramel apple dump cake is a quick and easy dessert that's a hit any time of year!
220-ounce cans apple pie filling*
1/2cupcaramel sauce + more for garnish
115.25-ounce box white or yellow cake mix**
Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray.
Pour the apple pie filling into the pan and spread into an even layer with a spatula. Pour the 1/2 cup of caramel sauce over that.
Sprinkle the cake mix powder evenly over the apples and caramel, then pour the butter evenly over all of it. Use a rubber spatula to stir the cake mix and butter together a bit to form a batter; don't stir in the apples, you’re just mixing the topping. It doesn’t have to be perfect!
Bake 30 to 40 minutes, until golden brown at the edges and set in the middle. Cool to room temperature on a wire rack, then serve topped with ice cream or whipped cream and a drizzle of caramel sauce.
*21-ounce cans are fine if that’s what you can find
**I used Betty Crocker Super Moist yellow cake mix. You can use any white or yellow cake mix that’s roughly 15 ounces. I think even spice cake mix would be delicious.
Note that the recipes calls for salted butter. If you only have unsalted butter you can mix a half teaspoon of salt into the melted butter and use it. No problem!
Uneaten cake can be stored in the fridge, covered, for 4 or 5 days. I like to refrigerate it overnight before serving so I can slice it neatly but that’s up to you.
You can also freeze slices in airtight containers for about a month. Defrost in the microwave.
When I make cakes like this one for backyard barbecues or potlucks, I like to buy those disposable aluminum baking pans at the grocery store. That way there’s no cleanup at all and if you’re taking the dessert to a potluck you don’t have to worry about getting your pan back. The baking time will remain the same if you use a disposable dish or your regular glass one.
If you like a lot of cinnamon with your apples, feel free to mix some into the apple pie filling. (It will already have cinnamon added, so taste the apples first and add more as necessary. I’d start with a 1/2-teaspoon.)
See the body of this post for step by step photos.