This apple dump cake is one that is delicious for dessert or breakfast. People love this with ice cream or whipped cream and it is just the perfect afternoon treat. Don’t underestimate a classic dump cake. It makes a world of a difference.
Check out what tips our friends over at Blessed Beyond Crazy had to say about this recipe:
“There are many delicious flavors of ice cream that pair well with Apple Pecan Dump Cake. A personal favorite flavor is Salted Caramel ice cream. Another favorite is Vanilla Bean followed by Butter Pecan and Cinnamon ice cream. Coffee flavored ice cream would probably be another great combination as well.”
Ingredients
3 1/2 cups chopped Gala apples
3 tablespoon Land O’ Lakes butter, divided
1 heaping tablespoon apple pie spice
1 cup chopped Diamond pecans
3 eggs, slightly beaten
1/4 cup Smucker’s salted caramel topping
1 (14 ounce) sweetened condensed milk
1 (17.5 ounce) box Pillsbury sugar cookie mix
1/2 cup Land O’ Lakes butter, melted
1 teaspoon McCormick ground cinnamon
Instructions
In a medium size skillet melt 2 tablespoons Land O’ Lakes butter over medium heat.
Add chopped Gala apples and apple pie spice to skillet, cook for 5 minutes, stir occasionally.
Remove from heat, place apples in mixing bowl.
Return skillet to heat, add remaining 1 tablespoon butter and Diamond pecans.
Heat pecans over medium heat until warm and toasted, add to apples, stir.
Cool to room temperature.
In small mixing bowl beat eggs, add to apple mixture.
Pour mixture into a well greased 10 x 10 baking dish.
Sprinkle Pillsbury sugar cookie mix evenly over top.
Drizzle melted butter over cookie mix.
Top with a sprinkle of ground McCormick cinnamon.
Bake in a preheated 350 degree F oven for 45 to 55 minutes, or until golden brown and center is set.
Remove from oven, cool for 5 minutes.
Spoon into serving bowls.
Top with scoop of ice cream.
Serve.Refrigerate leftovers.
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Quick Tip: These cookies go great with a tall glass of milk!
Thank you to Blessed Beyond Measure for this great recipe.
