Ingredients
Scale
- 2 cans (21 oz each) apple pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup caramel sauce
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped pecans (optional)
For a personal twist, you can swap out the pecans for walnuts or omit them altogether if you’re catering to nut-free preferences. My mum always said that recipes are like stories — they evolve and adapt with time and place.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
- Pour the apple pie filling into the prepared dish, spreading it evenly across the bottom.
- Sprinkle the cinnamon and nutmeg over the apples for that extra layer of flavor that reminds me of those lazy Sunday afternoons with my mum.
- Drizzle half of the caramel sauce over the apples, letting it seep into the crevices.
- Evenly sprinkle the dry yellow cake mix over the top of the apple and caramel mixture. Resist the urge to stir — this layering is key to the “dump” cake magic!
- Pour the melted butter evenly over the cake mix, ensuring that as much of the surface is covered as possible.
- If you’re using them, sprinkle the chopped pecans over the top for that delightful crunch.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Once baked, drizzle the remaining caramel sauce over the warm cake and allow it to cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
