In just 5 minutes, you’ll have this sticky-sweet dump cake ready to bake.
Food Styling: Annie Probst.
Prop Styling: Breanna Ghazali
Skip the fussy dippedcaramel applesand whip up thiseasy dump cakeinstead.
Credit:Jason Donnelly. Food Styling: Annie Probst. Prop Styling: Breanna Ghazali
Ingredients
Nonstick cooking spray
2(21-oz.
Coat a 3-quart rectangular baking dish with nonstick spray.
Pour pie filling into the prepared dish.
Credit:Carson Downing
Stir in extract (if using) and spread evenly in dish.
Drizzle with caramel topping.
Evenly sprinkle cake mix over the caramel apple mixture.
Credit:Carson Downing
Arrange butter cubes evenly over the cake mix.
Top with pecan halves (if using).
Bake for 40 to 50 minutes or until cake mix is firm and filling is bubbly.
Credit:Carson Downing
Serve warm or at room temperature.
Serve with ice cream.
You should always refrigerate leftover dump cake.
Carson Downing.
If left out on the counter, the cake will spoil much faster.
To store dump cake, wrap it tightly with plastic wrap in an airtight container.
Store in the fridge for up to four days.
you could make dump cake ahead and store it in the fridge until you’re ready to eat.
Let it come up to room temperature or place it in the oven for a few minutes to reheat.
The crisp texture of the crust may soften the longer it is stored.
Once baked, dump cake will have a warm, gooey center and a crisp, cobbler-like crust.
The cake shouldn’t appear runny or have excess liquid.
