Caramel Apple Pie Cheesecake Dump Cake
This Caramel Apple Pie Cheesecake Dump Cake has a little bit of everything I love in a fall dessert! Warm cinnamon apples, sweet cream cheese, caramel sauce, and a buttery pecan topping all bake together in one pan. Add a scoop of vanilla ice cream, and you have the kind of dessert that makes you want to grab a spoon before the plates are even on the table.
The apple pie filling makes this recipe especially easy. There are no apples to peel or slice, and adding a little cinnamon and nutmeg gives the filling even more cozy flavor. Dollops of sweetened cream cheese create little cheesecake pockets throughout the apples, while the caramel adds another layer of sweetness.
Butter pecan cake mix is the perfect topping for this combination. It pairs beautifully with the apples and caramel, and the thin slices of salted butter help turn the dry cake mix into a rich, buttery topping. A sprinkle of pecans adds a little crunch to finish it off.
This is an easy dessert to put together for a family dinner, a holiday gathering, or just because you are in the mood for something sweet. Most of the work is layering everything into the baking dish, and then the oven takes over!
Ingredients
2 cans apple pie filling
1 teaspoon cinnamon
¼ teaspoon nutmeg
8 ounces cream cheese, softened
1 teaspoon vanilla extract
⅓ cup granulated sugar
⅓ to ½ cup caramel sauce
1 box butter pecan cake mix, dry
1½ sticks salted butter, thinly sliced
Chopped pecans, for topping
Vanilla ice cream, for serving
Directions
Preheat the oven to 350°F. Lightly grease a 9x13 baking dish. Add both cans of apple pie filling directly to the dish, then sprinkle in the cinnamon and nutmeg. Stir until the spices are evenly mixed into the apples. Spread the filling into an even layer and set the dish aside.
In a mixing bowl, combine the softened cream cheese, vanilla extract, and granulated sugar. Mix well until smooth and creamy. Using softened cream cheese makes this step much easier and helps the sugar and vanilla blend evenly throughout the mixture.
Drop spoonfuls of the cream cheese mixture over the apples, distributing the dollops across the baking dish. You do not need to spread it into a solid layer. Those little pockets of cream cheese are part of what makes each serving so good!
Drizzle ⅓ to ½ cup caramel sauce over the apples and cream cheese. Use the smaller amount for a little caramel flavor or the larger amount if you love a sweeter, more caramel filled dessert.
Sprinkle the dry butter pecan cake mix evenly over the entire dish. Use the back of a spoon to gently spread it into an even layer, reaching all the way to the edges. Leave the cake mix on top rather than stirring it into the apple filling.
Arrange the thinly sliced salted butter over the cake mix, covering as much of the surface as possible. Scatter chopped pecans over the top.
Bake for 55 to 60 minutes, or until the filling is bubbling around the edges and the topping is golden brown. Check toward the end of baking, and loosely cover with foil if the pecans are browning too quickly.
Allow the cake to cool for about 15 minutes before scooping into bowls. Serve warm with vanilla ice cream and enjoy!
A Few Helpful Tips
Slice the butter thinly and distribute it evenly so it can melt over as much of the dry cake mix as possible. If you notice a powdery patch toward the end of baking, spoon a little melted butter from a nearby spot over it.
This dessert is meant to be scooped, with soft apples and creamy cheesecake pockets underneath the buttery topping. Letting it rest briefly after baking helps the filling settle while keeping it warm enough to melt that scoop of ice cream.
Cover and refrigerate leftovers once cooled. Reheat individual portions when you are ready for another serving, and add the ice cream just before enjoying.
