Gluten Free Caramel Apple Dump Cake

by Carol Kicinski on June 11, 2016

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I love everything about a good dump cake, except maybe the name. I mean, come on – “dump cake” just doesn’t sound very glamorous or elegant. But I can overcome the name issue because with less than a handful of ingredients and no effort at all, one can make an absolutely delicious dessert.

The “dump” part of dump cake refers to the fact that you pretty much dump everything into a pan and then bake it – no mixing bowls, spoons, beaters, stirring, or mixing. And even better – hardly any clean up!

This gluten free dump cake has one of my favorite flavor combos – apples and caramel. You can make your own using this salted caramel sauce recipe or simply buy some store-bought caramel ice cream sauce – could not be easier!

By the way, this is the perfect dessert to take to potlucks since you serve it from the baking dish and it can be served warm, at room temp, or cold.

Recipe Notes: I used Kinnikinnick gluten free white cake mix. To make dairy free, use a dairy free caramel sauce and melted dairy free buttery sticks. If you use homemade salted caramel sauce, make sure you use unsalted butter (or dairy free equivalent).

Gluten-Free-Caramel-Apple-Dump-Cake-Recipe

Gluten Free Caramel Apple Dump Cake Recipe

Ingredients

3 large apples, peeled, cored, and finely chopped
1 ½ cups caramel sauce, divided
1 package Kinnikinnick white cake mix
¾ cup melted butter, plus more for preparing the pan
Whipped cream or ice cream for serving, optional

Directions

Preheat oven to 350 degrees. Butter a 9 by 12 inch baking dish.

Put the apples in the prepared dish and spread into an even layer. Drizzle 1 cup of the caramel sauce over the apples. Sprinkle the cake mix evenly over the apples, making sure to completely cover them with the mix. Evenly drizzle the butter over the cake mix.

Bake the cake for 45 – 55 minutes or until golden brown and a toothpick inserted into the cake comes out clean. While the cake is still warm, drizzle the remaining ½ cup caramel sauce over the top of the cake. Serve the cake warm or at room temperature, topped with whipped cream or ice cream, if desired.

Servings:

A gluten free recipe that serves 12.

Ready for dessert?

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Need a quick meal?

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Categories:    Dessert

{ 2 comments… read them below or add one }

Jen June 11, 2016 at 4:03 pm

This looks really good, Carol, and the orchard just up the road still has apples from last fall for sale…

Also, you are right about the name ‘dump’ cake. There has to be a better term…’tilt’ cake (because we just tilt all of the ingredients into the baking dish?)? Ah well….

Reply

Carol Kicinski June 13, 2016 at 9:41 am

Hi Jen,
You’re right! I hope you enjoy your tilt cake. ;)
xo,
Carol

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