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–+ servings

Warm Salted Caramel Apple Dump Cake with Vanilla Ice Cream

Warm, bubbling spiced apple dump cake topped with a golden buttery cobbler crust, rich sea salted caramel drizzle, and a melting scoop of vanilla bean ice cream.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Cake & Spiced Fruit Layers
  • 2 cans (21 oz each) premium apple pie filling
  • 1/2 cup artisan sea salted caramel sauce (divided)
  • 1 box (15.25 oz) yellow cake mix or spice cake mix
  • 1 cup (2 sticks) unsalted butter, chilled and thinly sliced into pats
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup chopped pecans, lightly toasted
  • 1/4 tsp flaky sea salt
  • Vanilla bean ice cream, for serving

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch ceramic or glass baking dish with butter.
  2. Spread both cans of apple pie filling evenly into the prepared dish. Drizzle 1/3 cup of salted caramel sauce evenly across the apples and sprinkle with cinnamon and nutmeg.
  3. Sprinkle the dry cake mix evenly over the apple layer in an unbroken sheet. Do not stir or blend the layers together.
  4. Slice the chilled butter into very thin, uniform pats and arrange them in tight rows across the cake mix until fully covered.
  5. Bake at 350°F for 45 minutes. Scatter chopped pecans over the top and bake for another 10 minutes until deeply golden brown and bubbling along the edges.
  6. Remove from the oven, drizzle with remaining salted caramel sauce, and sprinkle with a touch of flaky sea salt. Allow to rest for 10 minutes, then scoop warm into dessert bowls and top with generous scoops of vanilla bean ice cream.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 54gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 42mgSodium: 310mgPotassium: 140mgFiber: 2gSugar: 36gVitamin A: 490IUVitamin C: 2mgCalcium: 65mgIron: 1.2mg

Notes

Thinly slicing cold butter pats rather than pouring melted butter guarantees total coverage with no dry powder spots. Allow the cake to rest for 10 minutes fresh from the oven so the spiced fruit layer sets to velvety perfection.

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