Caramel Apple Dump Cake
User Reviews
5
Caramel Apple Dump Cake
Description
This dessert features canned apple pie filling spread in a baking dish, topped with halved caramel candies that melt and infuse richness throughout the filling. A dry mixture of flour, sugar, baking powder, salt, and cinnamon is evenly sprinkled over, then coated with melted butter to promote browning and gentle crispness of the topping during baking.
Baked at 350°F for 45 minutes, the cake topping develops a golden color while the filling heats until bubbling through the crust. Letting it rest after baking allows the dessert to set slightly, making it easier to serve, typically with a scoop of vanilla ice cream to complement the warm caramel and apple flavors.
Variants include using a boxed cake mix instead of the dry ingredients for convenience, or preparing the cake in a slow cooker on high heat for 2 hours with kitchen paper under the lid to reduce moisture and firm the top. Chilling the caramels before cutting makes halving them easier and cleaner.
Ingredients
- 2 oz apple pie filling canned
- 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 butter melted
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
- Boxed cake mix can replace flour, sugar, baking powder, and salt; sprinkle cinnamon before adding melted butter.
- Chill caramel candies before cutting to halve them more easily.
- To prepare in a slow cooker, assemble as directed and cook on high for 2 hours with kitchen paper under the lid to absorb moisture and help the top firm up.
- For smaller slow cookers, reduce the recipe by half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 95g | 32% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 1mg | 0% |
| Sodium | 612mg | 26% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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