Caramel Apple Dump Cake is beyond easy to make using only a few ingredients. Simply throw it together and bake it in the oven for the perfect last minute desert or birthday cake. This recipe is ideal for baking with kids or when you’ve just ran out of time.
CARAMEL APPLE DUMP CAKE
Apples are by far the most versatile fruit to bake with. Preserving apples at the peak of the season and when they come on sale at the grocery store is a great way to start to prepare for deserts such as this one.
Other popular apple deserts that require preserved apples ( preferably homemade from scratch preserves not those expensive tins…) are pies, tarts, crumbles, cakes, loaves, muffins and so much more.
Make sure to scroll to the bottom of this page for more easy apple recipes I’m sure you’ll love.
THREE INGREDIENT BUTTER PECAN APPLE CAKE RECIPE:
For this dump cake recipe you’ll only need three ingredients to mix together to create a quick cake to share with friends and family.
To jazz it up and make it extra special, add a few more ingredients and you’re golden. In this recipe I’ll share with you both the three ingredient version for a standard cake and the dump cake version that’s warm and gooey and less of a formal cake.
For the three ingredient standard Caramel Apple Dump Cake you’ll need eggs, apple butter and Betty Crocker’s popular butter pecan cake mix with the option of buttercream icing.
To create a messy gooey dump cake, add butter and frozen apple slices.
WHAT IS APPLE BUTTER?
Crockpot apple butter is my favourite preserve to make and its super easy to do in the crockpot. It’s a spicy fall treat and healthier than jam. I decorate up my jars with these freebie labels to give as hostess gifts over the holidays.
What can you use crockpot apple butter for? It’s great for baking and as a spicy fall substitute for oil or butter in baking muffins, cakes and cookies.
Before we dive into making our caramel apple dump cake I have a few questions for you. What is your plan for serving the cake? You have a few options such as a single layer rectangular or square cake or you can go ahead and do a double layer circular cake or cupcakes as well.
If you’re going to be doing a double layered cake then I suggest using our DIY cake strips tutorial for the perfect flat lay cakes for making layer cakes. I love to bake a bunch and put in the freezer for upcoming celebrations and holidays.
To make this cake crack three large eggs heat oven to 350 for shiny metal or glass pan or 325 or dark and nonstick pan grease the pan with butter or oil mix the cake mix apple butter and eggs in a large bowl with mixer on medium speed or beat by hand for two minutes pour into the pan and level.
HOW LONG DO I BAKE MY CAKE FOR?
For a flat cake double recipe single recipe round to round 9 inch round pans cook for 24 to 29 minutes with this DIY cake strips for flat cakes ice with butter cream icing and pecans.
Makes 24 cupcakes and baked at 12 to 17 minutes at 350 or 35 minutes for 13 by 9“ cake.
Bake as directed based on type of cupcakes two rounds or sheet pan or until toothpick inserted in centre comes out clean cool for 10 minutes before removing from the pan cool completely before frosting icon icing and top with butter pecan nuts.
Ice with buttercream icing and pecans. Apple butter makes for a spicy moist dense apple butter pecan cake that goes well with butter cream or ice cream for a festive apple dessert.
Cake mix dump cakes with three ingredients are great for when baking last minute for a gathering or baking with children.
Soak cake strips and attach a round cake if making multiple layers.
Serve warm with whipped cream and vanilla ice cream.
Caramel Apple Dump Cake
- electric mixer
- Baking Pan
- Cooling Rack
- 3 Eggs
- 500 ml Apple Butter or substitute apple pie filling
- 1 boc Betty Crocker Butter Pecan Cake Mix
- Crack Eggs and mix all ingredients together in large bowl using an electric mixer for 2 minutes
- Spray pan with oil or butter and add cake batter
- Optional, top with frozen apple slices, pecans and drizzled 1/4 C melted butter
- Bake 9×13 inch pan for 35 minutes or until toothpick comes out clean when inserted into center of cake.
- Cool for 10 minutes before removing from pan
- Ice with icing or serve warm with whipping cream and icecream