Easy Caramel Apple Dump Cake with Fresh Apples and Pecans

Easy apple dump cake with vanilla ice cream

Easy Caramel Apple Dump Cake with Fresh Apples and Pecans

This caramel apple dump cake layers fresh apples with caramel topping, pecans, and yellow cake mix for an easy fall dessert. The apples bake up tender under a golden cake layer, and it's best served warm with a scoop of ice cream melting over the caramel and pecans.

5 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Dessert

Cuisine American

Servings people

Calories 470 kcal

Equipment

Deep 9x13 pan

Ingredients

3 large apples peeled, cored, and finely chopped (about 6 cups)
1 cup caramel ice cream topping
1 teaspoon cinnamon
2 cups chopped pecans
15.25 ounce yellow cake mix
1 cup butter melted
½ cup whole milk
vanilla ice cream

Instructions

Preheat oven to 350ºF. Grease a 9x13 pan with butter.
Place apples in an even layer in the prepared pan. Drizzle caramel sauce on top. Sprinkle with cinnamon and then the pecans in an even layer.
Sprinkle cake mix on top so that the apple pecan mixture is completely covered. Mix melted butter and milk and drizzle over the top. Do not stir.
Bake dump cake in preheated oven for 45-50 minutes or until golden brown.
Serve warm with a scoop of vanilla ice cream.

Notes

Cover and keep at room temperature for up to 2 days.

For longer storage, cover and keep in the refrigerator for up to 5 days. The cake topping softens a bit as it sits, but the flavor only gets better.

Warm individual servings in the microwave for 20 to 30 seconds, or cover the pan with foil and rewarm in a 350°F oven until heated through, then add ice cream.

Wrap cooled portions tightly in plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the fridge and rewarm before serving.

Nutrition

Keyword apple, dump cake

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