Thaw the frozen Caramel Apple Dump Cake overnight in the refrigerator then heat individual servings in the microwave and finish with ice cream. This dump cake can be frozen for up to four months in an airtight container or wrapped well with plastic wrap or foil. This recipe can be stored at room temperature for a few hours or store in the refrigerator for up to a week, but it probably won’t last that long. The beauty of this dump cake is that it takes no effort and hardly any prep work. Really there is no need to make in advance. Prep and Storage Tips for this Easy Apple Dump Cake HOW TO MAKE THIS RECIPE AHEAD OF TIME Cool slightly, serve with your favorite topping. Then bake for 40 to 50 minutes or until golden brown. Sprinkle on the caramel nibs and then evenly layer the cake mix and pour melted butter over the top of the cake mix. Next, evenly spread both cans of apple mixture in the bottom of the pan. It’s a no-bake, no-cook mix of softened cream cheese, sugar, and caramel sauce with crunchy toffee bits on top. For the Caramel: In a microwave safe bowl, place the caramels and cream and heat for 60-90 seconds or until melted. Think of it as deconstructed caramel apple, if you will. For the Batter: In a large bowl, cream the butter and sugar together. STEP 1: PREPįirst, preheat the oven to 350 degrees and then prepare a 13×9 baking dish with nonstick spray. This first recipe doesn’t contain apples, per se, but it’s certainly the perfect dip for them. These are the basic steps for making apple dump cake with caramel. Please refer to the recipe card below for more detailed instructions.
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