Tuesday, July 14, 2015

CARAMEL PECAN DUMP CAKE

This is one of those recipes I cut out from a magazine that is super simple. I'm going to give you the original recipe and then my from scratch version.
original recipe: APPLE CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple pie filling
1 box caramel or yellow cake mix
1/2 cup butter, sliced thin into 12 slices
1/2 cup chopped pecans
1/2 cup caramel sauce
  • Preheat oven to 350°.
  • Lightly spray 9x13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Even spread cake mix over top of fruit.
  • Lay slices of butter in a single layer on top of cake mix.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

my version: CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple, peach or lemon pie filling
1 tablespoon cinnamon (omit if using lemon)
2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda
1/2 cup butter, sliced thin
1/2 cup caramel sauce
4 ounces pecan pieces, minced 
  • Preheat oven to 350°.
  • Lightly spray 9x13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Sift together dry ingredients and spread evenly over fruit layer.
  • Lay slices of butter in a single layer on top of dry ingredients.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

2 comments:

  1. Wow does this sound yummy!! Definitely a keeper I'm going to print off.
    thanks for sharing! xoxo

    ReplyDelete
    Replies
    1. I hope you enjoy it as much as we did!

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