Caramel Apple Cinnamon Dump Cake

 

     This easy but delicious cake from Food.com rounds out our Thanksgiving menu.  The caramel topping adds a layer of gooey sweetness to an otherwise run of the mill dump cake.  In my 12 inch dutch oven, the cake baked for 55 minutes with 12 coals in a ring around the bottom, 18 around the edge of the lid with 8 briquettes spaced evenly in the center.  I would recommend serving it in bowls with spoons as the caramel sauce is a bit messy.

Caramel Apple Cinnamon Dump Cake
2 21 oz cans apple pie filling
1 (1 lb) box yellow cake mix
1/2 cup (1 stick) butter, cut into thin slices
2 tsp cinnamon
3/4 of 14 oz jar caramel ice cream topping

     Lightly oil or spray 12 inch dutch oven.
     In large bowl combine apple pie filling with cinnamon.
     Pour into prepared oven.
     Drizzle caramel topping in a checkerboard fashion over pie filling, first up and down, then side to side.
     Sprinkle dry cake mix evenly over caramel layer.
     Dot cake mix with slices of butter, ensuring that most areas are evenly covered.
     Bake at 350 degrees for 50-55 minutes or until golden brown and bubbly.
     Allow cake to sit for 20 minutes before serving.
     Serve with vanilla ice cream and top with more caramel if desired.

Layer pie filling, caramel sauce, cake mix then top with
slices of butter

Bake at 350 degrees for 50 minutes or until brown and bubbly

Top with whipped cream or ice cream and the remaining
caramel sauce