Last fall I discovered the beauty of dump cake.
The name is really not the most appealing (let’s be honest) but the end result – so good! I was shocked to discover that it takes about 5 minutes to put together. You literally dump the ingredients into a pan, give it a quick mix with a fork, and sprinkle it with cake mix and melted butter.
Uh, I can totally do that.
And so can you!
I take mine to the next level with my own spiced whipped cream. My mom reminded me a few months ago how easy it is to whip cream by hand. She “reminded” me by telling me that my sister always whips her cream by hand and that maybe I should try it that way too.
I took that as a challenge. Wouldn’t you?
Sometimes, it is easier and less of a mess to just use a cold bowl and a whisk. Yes, it takes some work, but just think of it as exercise. Which you just might need after you eat a whole pan of dump cake!
Not that I have ever done that or anything.
You can make dump cake with any pie filling that you like, but I really like apple.
Spray a 9”x13” pan with cooking spray. Add the apple pie filling, caramel sauce, lemon juice, and cinnamon. Give it a quick mix with a fork.
Open the cake mix and spread it all over the top of the cake.
Pour the melted butter over.
Add the pecans. Bake in a 350F degree oven for about 35 minutes. Let it cool.
While the cake is cooling, put a large metal bowl and a whisk in the freezer until both are very cold. Add the cream and whisk until soft peaks form. It takes about 6 to 8 minutes.
Add the powdered sugar, vanilla, and cinnamon. Whisk until combined.
Serve the caramel apple dump cake with a dollop of spiced whipped cream, an extra drizzle of caramel sauce, and a sprinkle of pecans. Enjoy!