Soft bits of cake and tender spiced apples greet your tastebuds with each bite. Caramel apple dump cake couldn't be easier and quicker to prepare with the help of a cake mix and apple pie filling!
1cupunsalted buttertwo sticks, sliced 1/4 inch thick
Optional Topping Ideas
vanilla ice cream
caramel sauce
whipped cream
chopped nuts
Instructions
Preheat the oven to 350F. Spray the inside of a 9 by 13-inch baking pan with nonstick cooking spray.
Add the apple pie filling, cinnamon, and nutmeg to a large bowl and stir to combine.
Spread the apple filling mixture evenly into the prepared baking pan. Top with the caramels. Sprinkle the dry cake mix evenly across the top, and then arrange the butter pats evenly across the top.
Bake until the cake is bubbling and golden brown on the top, about 45 to 50 minutes.
Let it sit for about 15 minutes before slicing and serving.
Notes
We used Duncan Hines Perfectly Moist Classic Yellow Cake Mix (15.25 ounces). You could use a spice cake mix instead and omit the cinnamon and nutmeg.
Instead of using cinnamon and nutmeg, you can substitute with 2 teaspoons of apple pie spice.
Do NOT stir the ingredients in the baking dish. You want to bake it as-is in layers. The pats of butter are what help bake the dry cake mix, do not omit.
Walnuts or pecans would pair really well with this dump cake. Simply chop and sprinkle the nuts over the cake mix before baking or use them as garnish.
Store your cake covered with an air-tight lid or plastic wrap at room temperature for 3-4 days. It should keep longer if you store it in the refrigerator, around 5-6 days.