Caramel Apple Dump Cake
This Caramel Apple Dump Cake melds all of your favorite fall flavors and "dumps" them into a baking dish, resulting in a scrumptious apple caramel cake that is delicious with a velvety scoop of vanilla ice cream!
Servings:10 servings
Ingredients
- 2 21 oz cans of apple pie filling
- 16 Werther's soft caramels, chilled, see note
- 2 ¼ cups flour
- 1 ½ cups sugar
- 1 tbsp baking powder
- ¾ tsp salt
- ¾ tsp cinnamon
- 1 cup melted butter
Instructions
- Preheat the oven to 350. Spread the apple pie filling across the bottom of a large, deep baking dish.
- With a sharp knife, half the caramels and scatter them evenly across the pie filling.
- Combine the flour, sugar, baking powder, salt and cinnamon and sprinkle the mixture over the apple pie filling so it is as covered as possible.
- Sprinkle over the melted butter so it covers as much as the flour mixture as possible.
- Bake for 45 minutes, until the top is golden and the pie filling has started to bubble through.
- Allow to rest for 10 minutes before serving with vanilla ice cream.
Notes
- If you wish to make this dump cake with boxed mix, substitute it for the flour, sugar, baking powder and salt, and sprinkle the cinnamon over the top before adding the butter.
- Chilling the caramels makes halving them much easier!
- To make this Caramel Apple Dump Cake in the Slow Cooker follow the same assembly method and cook for 2 hours on high with a couple of folded pieces of kitchen paper under the lid to absorb the moisture and to help the top firm up. Half the recipe for smaller slow cookers.
Nutrition
Calories: 562 kcal, Carbohydrates: 95 g, Protein: 4 g, Fat: 20 g, Saturated Fat: 4 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 9 g, Cholesterol: 1 mg, Sodium: 612 mg, Potassium: 129 mg, Fiber: 2 g, Sugar: 57 g, Vitamin A: 848 IU, Vitamin C: 2 mg, Calcium: 110 mg, Iron: 2 mg
