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Dump cake with ice cream and caramel sauce on a white plate.
Review Recipe
5 from 1 vote
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Apple Dump Cake

This Apple Dump Cake is one of the easiest ways to make a cake, ever! With only 4 Ingredients, you won't beleive how fast this dessert comes together.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 333kcal

Ingredients

  • 1 apple
  • 21 oz Apple Pie Filling
  • 1/2 cup caramel topping
  • Yellow cake mix
  • 3/4 cup melted butter

Instructions

  • Heat the Oven to 350 degrees Fahrenheit.
  • Take the apple and peel, cut, and dice it into small chunks.
  • Pour the can of Apple Pie filling over the fresh apple.
  • Drizzle caramel topping over the apple mixture.
  • Cover the apple and caramel mixture with cake mix. Drizzle 3/4 cup of melted butter over the cake mix.
  • Bake at 350 degrees Fahrenheit for 45 minutes. The top should be golden brown and the apples should be bubbling up on the sides.
  • Remove from oven and serve vanilla ice cream drizzled with caramel sauce.

Notes

  1. If you want to use fresh apples rather than pre-made pie filling, add 1/2 cup water, 1/2 tsp allspice, 1 tbsp sugar, 1 tbsp brown sugar, and 1 tsp cinnamon into a medium saucepan on the stovetop. Cook and simmer for about 5 minutes. Add 4-5 peeled and sliced apples and allow to simmer, stirring occasionally for an additional 5 minutes. Add to the baking dish, cover with cake mix, caramel, and butter and cook as directed.
  2. If you want to skip the fresh apples altogether, use (2) 21oz. cans of apple pie filling and this recipe will be even faster to put together. 
  3. Store remaining leftovers in an airtight container in the refrigerator for up to 4 days. 

Nutrition

Calories: 333kcal | Carbohydrates: 34g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 300mg | Potassium: 85mg | Fiber: 2g | Sugar: 12g | Vitamin A: 758IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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