Caramel Apple Dump Cake

This easy 4-ingredient caramel apple dump cake bakes up ooey-gooey with caramel apple pie filling and a golden butter crust. 10-minute prep!

5 from 1 vote

Print Pin

Course: Cakes, Dessert, Desserts, Fruit Desserts

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 398kcal

Author: Mel Lockcuff

Equipment

Ingredients

▢ 42 ounces caramel apple pie filling*
▢ 15.25 ounces yellow cake mix
▢ 1 teaspoon ground cinnamon
▢ 16 tablespoons salted butter
▢ 1 cup chopped pecans optional

Instructions

First, pre-heat your oven to 350° F. Then give your 9×13 baking dish a light coat of nonstick cooking spray.
Dump the pie filling and evenly spread it in the bottom of your baking dish.
Spread the dry cake mix evenly all over the top of the apples.
Sprinkle cinnamon over the dry cake mix. Now you can sprinkle pecans on top, if desired.
Slice the cold butter as thinly as you can; place each slice on top until the cake mix is completely covered.
Bake your caramel apple dump cake at 350° F for around 1 hour. It’ll be done when the cake turns a golden-brown color, and the apple pie filling is bubbly all around the edges.
Serve with a drizzling of caramel syrup and a big scoop of vanilla ice cream!

Notes

*Or you can use regular apple pie filling and a teaspoon or so of caramel extract.

Does caramel apple dump cake need to be refrigerated?

Yes, I would recommend refrigerating any leftovers because of the canned fruit pie filling. Stored in an airtight container, it should last up to 3-5 days in the fridge.

Nutrition

Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!