This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.
original recipe: APPLE CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple pie filling
1 box caramel or yellow cake mix
1/2 cup butter, sliced thin into 12 slices
1/2 cup chopped pecans
1/2 cup caramel sauce
- Preheat oven to 350°.
- Lightly spray 9×13 cake pan with non-stick cooking spray.
- Pour both cans of pie filling into the bottom of the pan.
- Sprinkle cinnamon over fruit.
- Even spread cake mix over top of fruit.
- Lay slices of butter in a single layer on top of cake mix.
- Sprinkle pecan pieces over butter slices.
- Drizzle caramel sauce all over top.
- Bake 35-40 minutes or until cake is golden and fruit is bubbling.
my version: CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple, peach or lemon pie filling
1 tablespoon cinnamon (omit if using lemon)
2 1/4 cups (8 ounces) cake flour
1 1/2 cups + 2 tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons baking soda
1/2 cup butter, sliced thin
1/2 cup caramel sauce
4 ounces pecan pieces, minced
- Preheat oven to 350°.
- Lightly spray 9×13 cake pan with non-stick cooking spray.
- Pour both cans of pie filling into the bottom of the pan.
- Sprinkle cinnamon over fruit.
- Sift together dry ingredients and spread evenly over fruit layer.
- Lay slices of butter in a single layer on top of dry ingredients.
- Sprinkle pecan pieces over butter slices.
- Drizzle caramel sauce all over top.
- Bake 35-40 minutes or until cake is golden and fruit is bubbling.
I hope you enjoy it as much as we did!
Wow does this sound yummy!! Definitely a keeper I'm going to print off.
thanks for sharing! xoxo