CARAMEL APPLE COBBLER DUMP CAKE

Caramel Apple Cobbler Dump Cake image

Provided by Dee Stillwell

Time 1h25m

Number Of Ingredients 16

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FILLING:
6 - 8 baking apples, peeled and diced small (can use 2 cans of apple pie filling, but i would still add a cpl fresh apples) i used 1 can filling and 4 apples. or use all fresh apples and adjust sugar and cornstarch accordingly.
1 1/2 c apple juice or cider
1/2 c brown sugar ( add more or less to your taste..and more if using all fresh apples)
2 tsp apple or pumpkin pie spice
1/2 tsp fresh grated nutmeg
1 dash(es) salt
2 Tbsp cornstarch (dbl that if using all fresh apples)
TOPPING:
1 box of apple pie, cinnabun, butter pecan, or yellow cake mix (i used cinnabun) use dry from box.
1/2 c butter
1 c apple juice or cider
1/3 c brown sugar
1 tsp apple or pumpkin pie spice
1 c chopped pecans
About 1/4 c caramel sauce

Steps:

1. Heat oven to 375 degrees. Spray a 9"x13" baking pan with non stick spray. Add all ingredients to pan and mix thoroughly to combine. If using canned pie filling, I chop the apples in the can with a thin sharp knife.
2. Sprinkle dry cake mix evenly over apple filling. Combine all the rest, butter, apple jce, brn sugar, & spice in microwave proof measuring cup and heat for 45 seconds or till butter is melted. Stir vigorously to combine and pour evenly over cake mix. Some dry areas will still show.
3. Cover with foil and bake for 30 minutes. Remove foil and bake another 20 minutes. Sprinkle with chopped pecans and drizzle with caramel sauce. Bake another 10-15 minutes until pecans are toasted. Let cool for 10 minutes and serve with vanilla ice cream or whipped cream. We like to drizzle more caramel sce over the ice cream. Enjoy!