This caramel apple cake is a wonderfully sweet, moist and crumbly dessert that you will love to make and eat!
If you’ve ever used an apple cake recipe with a yellow cake mix, the flavor, softness and smoothness of the caramel sauce in this recipe will be a delicious surprise! And if you’ve never heard of a dump cake, or if you’ve never made one, the ingredients are few and far between and the process literally involves “throwing” the ingredients in equal layers into a baking dish, then covering them with melted butter before baking. The beauty of a dump cake is that you can easily substitute other fruit fillings to suit your taste, or simply to experience several succulent varieties. No matter which fruit filling you use, your dump cake will always be a crowd pleaser!
Note that only four ingredients are needed to make this apple caramel cake. This recipe is quick and easy because it uses apple pie filling instead of fresh apples. The moisture from the apple pie filling combines perfectly with the dry cake mix to give the soft texture of the baked apples and crumbled cake that makes this dessert so enjoyable and memorable.
-2 cans of apple pie filling (you can also use cherries, blueberries, etc.).
-1 can of yellow cake mix
-2 butter sticks, melted (1 cup)
-1/2 cup caramel sauce (like ice cream)
-1/2 tsp. cinnamon (optional)
-1/2 cup chopped pecans (optional)
-Whipped cream for topping (optional)
In a greased 9×13 baking dish, mix apple pie filling and caramel sauce.
You can add 1/2 teaspoon of cinnamon if you wish.
Spread evenly in the pan.
Pour the dry cake mix directly over the pie filling and spread evenly.
Top with melted butter and pecans (optional).
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling bubbles at the edges.
Serve with ice cream or whipped cream.