Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Heat the oven
Preheat your oven to 350°F and give a 9x13 baking dish a good coat of nonstick spray. This one comes together fast, so get everything within arm's reach before you start.
- 2
Layer the apples
Empty both cans of apple pie filling into the dish and stir in the cinnamon and allspice right there in the pan. Spread it out into an even layer clear to the corners.
- 3
Add the caramel
Scatter the caramel bits evenly over the apples. They'll melt down into gooey little pockets while it bakes.
- 4
Dump the cake mix
Sprinkle the dry cake mix straight from the box over the top — no need to mix it up. Spread it around so it covers the apples and caramel in an even blanket.
- 5
Dot with butter
Slice the stick of butter into thin pats and lay them across the whole surface, edge to edge. Don't be shy — those butter slices are what turn the dry mix into a golden, crumbly topping. A little extra cinnamon or a pinch of nutmeg on top never hurts.
- 6
Bake it off
Bake for 45 to 50 minutes, until the top is golden brown and you see the apple filling bubbling up through the cracks. That bubbling is how you know it's done. Let it rest 10 minutes before serving.
- 7
Serve warm
Scoop it out warm, and if you've got it, add a scoop of vanilla ice cream and a drizzle of caramel sauce. That's the way to do it.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Caramel Apple Dump Cake
Created by: HomeCooking
Ingredients
- 40 oz apple pie filling
- 1 tbsp ground cinnamon
- 1/2 tsp allspice
- 1/2 cup caramel bits
- 1 yellow cake mix
- 1/2 cup butter
Instructions
- Heat the ovenPreheat your oven to 350°F and give a 9x13 baking dish a good coat of nonstick spray. This one comes together fast, so get everything within arm's reach before you start.
- Layer the applesEmpty both cans of apple pie filling into the dish and stir in the cinnamon and allspice right there in the pan. Spread it out into an even layer clear to the corners.
- Add the caramelScatter the caramel bits evenly over the apples. They'll melt down into gooey little pockets while it bakes.
- Dump the cake mixSprinkle the dry cake mix straight from the box over the top — no need to mix it up. Spread it around so it covers the apples and caramel in an even blanket.
- Dot with butterSlice the stick of butter into thin pats and lay them across the whole surface, edge to edge. Don't be shy — those butter slices are what turn the dry mix into a golden, crumbly topping. A little extra cinnamon or a pinch of nutmeg on top never hurts.
- Bake it offBake for 45 to 50 minutes, until the top is golden brown and you see the apple filling bubbling up through the cracks. That bubbling is how you know it's done. Let it rest 10 minutes before serving.
- Serve warmScoop it out warm, and if you've got it, add a scoop of vanilla ice cream and a drizzle of caramel sauce. That's the way to do it.