Caramel Apple Dump Cake
Only 5 Ingredients in this quick and easy dessert! Layers of apple pie filling, caramel sauce, cinnamon and a top crust made of cake mix.
Servings: 12 servings
- 15.25 oz box yellow cake mix
- 2 cans apple pie filling 21 oz each
- 1 Tbsp ground cinnamon
- 1 c. butter melted
- 1/4 c. caramel ice cream topping
Preheat oven to 350 degrees.
Pour apple pie filling into bottom of greased 8×11 casserole pan or 2 1/2 quart casserole dish. Sprinkle cinnamon over the top of pie filling. Top with caramel ice cream topping. Pour dry cake mix over filling.
Pour butter on top of cake mix.
Bake at 350 degrees for 50-60 minutes.
If you have leftovers, cool completely and store in airtight container.
We recommend refrigerating the leftovers to maximize the length they stay fresh. It will be good for 3-5 days.
I think it’s best enjoyed warm so stick in the microwave or oven to warm it up!
CAN I USE A DIFFERENT FILLING?
Yes! I’d skip the caramel and then just switch up the pie filling for different flavors.
Cherry, Blueberry, Pumpkin and more! The possiblities are endless.
CAN I USE A DIFFERENT CAKE MIX?
Yes! We recommend sticking with vanilla, yellow or you could do a spice cake mix with this apple filling.
If you use the spice cake mix you might want to skip the cinnamon in this recipe.
CROCK POT DIRECTIONS
You can make this in the crock pot too!
Expert Tip: Place a paper towel or tea towel between below the lid to catch extra moisture. Simply drape it over the top of the crock pot and seal with the lid!
- Spray the crock pot liner with non-stick spray.
- Assemble as instructed.
- Place lid on crock pot and cook on high for 2 hours or low for 4 hours.
Serving: 1g | Calories: 387kcal | Carbohydrates: 59g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 467mg | Potassium: 70mg | Fiber: 2g | Sugar: 29g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg