Okay, if you’ve been looking for a dish that embraces all your favorite sweet, fall flavors, this is the recipe for you. Caramel apple dump cake – it’s got everything we could possible want, in the form of apples, caramel and cinnamon-spiced cake
put together in a way that results in an ooey-gooey confection that we could absolutely devour if we put our minds to it…as it is, we have to really restrain ourselves here and try to limit things at just one (big) bowl of this stuff.
Apple Dump Cake
INGREDIENTS
1 (15.25 oz.) package vanilla or yellow cake mix
2/3 cup evaporated milk, divided
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 teaspoon vanilla extract
1 (20 oz.) can apple pie filling
1 (11 oz.) package caramel bits
Vanilla ice cream, garnish
Caramel sauce, garnish
DIRECTIONS
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
In a medium saucepan over medium-low heat, whisk together caramel candies with 1/3 cup evaporated milk until melted and smooth.
In a medium or large bowl, whisk together cake mix and cinnamon and nutmeg.
Whisk in remaining 1/3 cup evaporated milk, vanilla extract and melted butter, stirring until mixture is mostly smooth.
Spread half of batter mixture into greased cake pan, then place in oven and bake for 8-9 minutes, or until golden.
Remove baking dish from oven and carefully use a slotted spoon to spread apples (from apple filling) into an even layer on top of cake mix.
Top with remaining filling liquids, then drizzle caramel mixture on top.
Spread remaining cake batter in crumbles on top of apples.
Return dish to oven and bake for another 22-25 minutes, or until cake is golden brown and caramel is hot and bubbly.
Remove from oven and let cool 10-15 minutes before serving. Top with ice cream and caramel sauce and enjoy!
