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Caramel Apple Dump Cake with Yellow Cake Mix and Pecans

Caramel apple dump cake bakes apple pie filling and caramel beneath a golden yellow cake mix topping with chopped pecans. Melted butter helps the topping bake up crisp while the filling bubbles around the edges.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • 1 nonstick cooking spray for greasing
For the apple layer
  • 2 cans (21 oz) apple pie filling
  • 0.5 cup caramel sauce
For the topping
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup pecans chopped
  • 1 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan and apple layer
  1. Preheat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Spread the apple pie filling evenly in the dish.
  4. Drizzle the caramel sauce over the apple pie filling.
Add the topping and bake
  1. Sprinkle the cake mix evenly over the apple layer.
  2. Scatter the pecans evenly over the cake mix.
  3. Drizzle the melted butter slowly over the entire surface, aiming to moisten as much of the cake mix as possible.
  4. Bake for 45–55 minutes, until the topping is golden brown and the filling bubbles around the edges.
  5. Let the cake rest for 15 minutes before serving.

Notes

Drizzle the melted butter slowly and evenly so it moistens as much of the cake mix as possible. Refrigerate leftovers for up to 4 days; this cake can be frozen. For a nut-free variation, omit the pecans.