Description
A ridiculously easy, no-fuss dessert that combines canned apple pie filling, yellow cake mix, brown sugar, and butter in a slow cooker for a warm, gooey, and crispy fall treat.
Ingredients
Scale
- 2 cans (21 oz each) apple pie filling
- 1 cup (200g) packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (60g) chopped pecans (optional)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (115g) unsalted butter, melted
- Non-stick cooking spray
Instructions
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- Pour the canned apple pie filling evenly into the bottom of the slow cooker.
- Sprinkle the brown sugar and ground cinnamon evenly over the apple layer.
- If using, sprinkle the chopped pecans over the brown sugar layer.
- Pour the entire box of yellow cake mix over the apple layer. Do not stir.
- Pour the melted butter evenly over the dry cake mix, drizzling to cover as much surface area as possible.
- Cover and cook on HIGH for 3-4 hours, until the top is golden brown and crispy and the apples are bubbling.
- Let the cake cool for 10 minutes to allow it to set before serving.
Notes
Do not stir the cake mix into the apples; it needs to sit on top to form a crust. Use real butter for the best texture. Toast pecans for extra flavor. This cake is best served fresh but can be stored in the refrigerator for up to 3 days. It does not freeze well.
- Prep Time: 5 minutes
- Cook Time: 3-4 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32
- Sodium: 320
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
Keywords: slow cooker dessert, dump cake, caramel apple, fall recipes, easy dessert, apple pie filling, yellow cake mix, crockpot recipes