Ingredients: |
Ingredients: Ingredients
Nonstick cooking spray
2 (21-oz.) cans apple pie filling
1 tsp. vanilla extract (optional)
2/3 cup caramel topping
1 pkg. 2-layer-size spice cake mix
3/4 cup cold salted butter, cut into small cubes
1/3 cup pecan halves (optional)
Vanilla bean ice cream, for serving
|
Personal
Notes: |
Personal
Notes: How to Store Caramel Apple Dump Cake
This cake can be baked in advance, wrapped, and refrigerated for up to two days for peak freshness, or frozen for up to three months. Thaw overnight in the refrigerator if frozen, then bring to room temperature or pop into a preheated 350°F oven or microwave until warmed throughout before serving. Leftover dump cake can be stored in the refrigerator for up to four days, or frozen for up to three months.
Frequently Asked Questions
Does caramel apple dump cake need to be refrigerated?
Yes! You should always refrigerate leftover dump cake. 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 can serve the leftover caramel apple dump cake warm, at room temperature, or right from the fridge.
Is dump cake good the next day?
Absolutely! You can 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.
Is dump cake supposed to be runny?
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.
|
This recipe for Caramel Apple Dump Cake is from