This dump cake is filled with all of the flavors I love during the fall. I use the shortcut of already peeled and sliced apples — they’re ready to go and are all exactly the same size, which results in even baking," says Jocelyn.
Preheat the oven to 350˚ F. Coat a 10-inch well-seasoned cast-iron or ovenproof nonstick skillet with cooking spray. Spread the apples evenly across the bottom of the skillet in a decorative pattern. Drizzle the caramel over the apples, then sprinkle with sea salt. Pour the apple cider on top.
Sprinkle cinnamon and nutmeg over the apples, then drizzle with vanilla. Cover the apples completely with the dry cake mix and drizzle the melted butter on top. Bake until the cake is browned on top and around the edges with some caramel bubbling through, 50 to 60 minutes. Let rest for about 15 to 20 minutes, then flip onto a serving platter to showcase the beautiful design. Let cool, then sprinkle with confectioners' sugar, if desired. Serve with ice cream and more caramel sauce.