Ingredients
Method
- Heat the oven to 350°F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- Empty both cans of apple pie filling into the prepared dish and spread it into an even layer with a spatula.
- Cut half of the caramel candies (about 5.4 oz) into 3 or 4 pieces each, then scatter them evenly over the apples.
- Sprinkle the dry cake mix over the caramel-apple layer and smooth the top with a spatula.
- Whisk the melted butter and whole milk together until combined.
- Slowly drizzle the butter mixture over the cake mix, covering every dry spot. Do not stir.
- Bake uncovered for 45 minutes.
- At about 23 minutes, rotate the pan halfway through baking.
- The cake is ready when the top is golden brown and the apple filling is bubbly around the edges.
Nutrition
Notes
Choose a cake mix without pudding mix for the best texture; pudding-added mixes can make the topping too soft.
For a shortcut, use caramel bits instead of whole caramels; they melt evenly and save chopping time.
Store leftovers covered in the refrigerator for up to 5 days. Reheat single servings in the microwave for 20 to 30 seconds.
To make ahead, assemble the cake through step 7, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time.
Do not stir the butter mixture into the cake mix. Pouring it evenly is what prevents dry patches.
Serve warm with vanilla ice cream or whipped cream for a caramel apple sundae effect.
If the top browns too quickly, tent it loosely with foil for the last 10 minutes of baking.