Caramel Apple Dump Cake

Enjoy the best of fall with this easy-to-make Caramel Apple Dump Cake. Fresh, in-season apples bake into a sweet, caramel-like sauce, creating the perfect base for a fluffy vanilla cake. Enjoy this classic dessert on its own or topped with a scoop of ice cream!

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: servings

Calories: 364kcal

Ingredients

3 pounds granny smith apples peeled, cored, and chopped
1½ cups brown sugar firmly packed
1 cup all purpose flour
7 Tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon vanilla powder
¼ teaspoon salt
1 cup unsalted butter sliced

Instructions

Heat oven to 350℉/177℃.
Spray a 12-inch skillet with cooking spray. Set aside.
In a large bowl, combine apples and brown sugar.
Stir until apples are completely coated in brown sugar.
Pour into prepared pan, spreading evenly. Set aside.
In a medium bowl, whisk flour, granulated sugar, baking powder, vanilla powder, and salt together.
Sprinkle flour mixture evenly over apples.
Place butter slices evenly over the top.
Bake for 65-70 minutes, or until golden brown and bubbly.

Notes

Storing Caramel Apple Dump Cake:

Caramel Apple Dump Cake is best enjoyed fresh from the oven, but leftovers can be stored for a few days. Here's how:

Cool: Allow the cake to cool completely before storing.
Refrigeration: Cover the cake tightly with plastic wrap or store it in an airtight container and store the cake in the refrigerator for up to 3-4 days.

Note: While the cake can be stored in the refrigerator, it may become slightly drier over time. For best results, enjoy it within a few days of baking.

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