Apple Dump Cake
Apple Dump Cake is a gooey, creamy treat made with sweet apples and a hint of cinnamon spice. Plus, get the scoop on how to turn it into a Caramel Apple Dump Cake!
Servings: 16 servings
Cost: $7.51
Equipment
- 9 x 13-inch baking pan use ceramic if possible
Ingredients
- Cooking spray
- 42 ounces apple pie filling 2 (21-ounce) cans
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 13.25 ounces butter pecan cake mix see note 1
- 16 tablespoons unsalted butter
- 1 cup chopped caramels optional, see note 2
- Vanilla ice cream optional, for serving
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch ceramic pan with cooking spray.
- Spread both cans of apple fruit filling evenly in the pan. Sprinkle with cinnamon and nutmeg, if using.
- Cut caramels in half (if using) and sprinkle evenly on top. Spread dry cake mix on top in an even layer with the back of a wooden spoon. Cut butter into 1/4-inch thick slices and place evenly over cake mix.
- Bake for 15 minutes. At this point, all the butter should be melted on top. Spoon melted butter over any exposed dry cake mix. Return to oven and bake for 40–45 more minutes or until light golden brown on top. Remove from oven and let stand for 10 minutes to firm up.
- Spoon out the cake into bowls and top with vanilla ice cream. Enjoy hot!
Video
Notes
Note 1: I love using Betty Crocker® Super Moist Butter Pecan Cake Mix for this recipe. It has pudding in it, making the cake even tastier. You can also use vanilla or yellow cake mix—just look for the “Super Moist” label for a gooey result.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 50.3g | Protein: 1.7g | Fat: 11.6g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 217mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg