Recipe courtesy of Jocelyn Delk Adams
From:
Food Network Magazine
Caramel Apple Dump Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 408
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 65
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 438
- Total: 1 hr 30 min
- Active: 25 min
Ingredients
Cooking spray
2 to 3 cups peeled and sliced apples
1 cup gourmet caramel sauce, plus more for serving
1 teaspoon sea salt
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon pure vanilla extract
1 15.25-ounce box yellow cake mix
2/3 cup (10 2/3 tablespoons) unsalted butter, melted
Confectioners' sugar, for garnish (optional)
Vanilla ice cream, for serving
Directions
- 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.