Caramel Apple Dump Cake with Spiced Whipped Cream
I really dont think that theres an easier cake than this one. If you can mix and pour, you can make it. A cross between cake and cobbler, this dessert screams fall!
I really dont think that theres an easier cake than this one. If you can mix and pour, you can make it. A cross between cake and cobbler, this dessert screams fall!
- Carbohydrate 92.4646363553872 g
- Cholesterol 264.895 mg
- Fat 107.136797504145 g
- Fiber 2.45298960119149 g
- Protein 4.27535541719573 g
- Saturated Fat 63.475192562856 g
- Serving Size 1 1 Serving (351g)
- Sodium 1129.85112708334 mg
- Sugar 90.0116467541957 g
- Trans Fat 10.2596611876943 g
- Calories 1318 calories
Step-by-step
- Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
- Add apple pie filling, caramel sauce, lemon juice, and cinnamon to the pan. Mix together.
- Sprinkle with cake mix. Cover with melted butter.
- Bake for 35 to 40 minutes. Cool on a baking rack.
- To make the spiced whipped cream, chill a large mixing bowl. Add heavy cream and whisk until it holds soft peaks. Then whisk in powdered sugar, vanilla, and cinnamon.
- Serve the dump cake with spiced whipped cream, a drizzle of extra caramel sauce and a few pecans.
Boxed yellow cake mix functions as the primary structural engine in this dessert, absorbing melted butter to form a crumbly, golden crust without the need for traditional dough mixing. Dump cakes evolved from mid-century convenience baking, bridging the gap between cobblers and layered puddings by utilizing commercially prepared fruit fillings and dry mixes. Adapting the formula requires attention to fat ratios; substituting oil for the requested melted butter will result in a greasy surface texture instead of a crisp, toasted crust. Chilling the mixing bowl prior to whipping heavy cream ensures the milk fats remain solid enough to trap air effectively.
- Preheat the baking vessel to 350 degrees Fahrenheit to encourage immediate browning of the butter and cake mix combination.
- Bake the pan for 35 to 40 minutes until the edges bubble vigorously and the top develops a dry, golden crust.
- Whisk the chilled heavy cream until soft peaks form before incorporating powdered sugar and spices to prevent deflating the dairy structure.
Leftovers maintain structural integrity when sealed and refrigerated for up to three days. Reheat individual portions briefly in the microwave to restore the fluid consistency of the caramel layer.
