Apple dump cake is a dessert that is made by layering apples and cake mix in a pan, and then baking it. The result is a warm, gooey, and delicious treat that is perfect for Fall.
- 1 (21 ounce) can apple pie filling
- 1 (18.25 ounce) package apples and cinnamon muffin mix
- 1/2 cup butter, melted
- 1/2 teaspoon ground cinnamon, or to taste
- 1 cup chopped pecans, optional
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan
2. Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.
3. In a small saucepan melt the butter or margarine and pour evenly over the top of the cake
4. Sprinkle with additional cinnamon if desired
5. Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown
6. Serve hot with ice cream
- Serving size: 1/12 of a recipe (4.7 ounces).
- Calories: 245
- Fat: 10 grams
- Saturated fat: 2.5 grams
- Unsaturated fat: 0 grams
- Trans fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 1 gram
- Sugar: 22 grams
How do I know when my apple cake is done?
To know if your apple cake is done, you need to gently press on the center of the cake with a few fingers and see if it springs back. If your fingers leave little indents, then the cake isn’t done baking yet. Return it to the oven for at least 5 minutes before checking again.
Why does Apple cake take so long to cook?
Apple cake takes a long time to cook for several reasons. First, the apples need to be peeled and sliced, which can take some time. Second, the batter needs to be made from scratch, and this can also take some time. Third, the cake itself needs to bake for a long time in order to ensure that it is cooked all the way through. fourth apple cake often has a lot of ingredients including sugar, butter, eggs, flour, baking powder, and spices like cinnamon or nutmeg which all need to be combined thoroughly. Lastly, once the cake is out of the oven it usually needs to cool completely before being served; rushing this process could result in an undercooked or burnt cake. All of these factors contribute to why apple cakes take so long to cook.
How do you store Apple Dump Cake?
When it comes to storing apple dump cake, there are a few things you need to keep in mind. First of all, you’ll want to make sure that the pieces are covered securely with wrap or foil. This will help to keep them fresh and prevent them from drying out. Once they’re wrapped up tightly, you can then store them in the refrigerator for up to a week.
If you’re planning on storing the apple dump cake inside the actual baking dish, there are a few things to keep in mind. For metal baking dishes, you can store the cake for up to a day. However, if you’re using a glass dish, you’ll only be able to store it for up to a week. This is because glass is more susceptible to breaking and shattering when it’s exposed to temperature changes (such as those that occur when putting hot food into the fridge).
Do you need to refrigerate a dump cake?
A dump cake is a type of cake that gets its name from the way it is made – all of the ingredients are simply “dumped” into a baking dish and then baked. Because of this, many people assume that dump cakes do not need to be refrigerated. However, once a dump cake has been baked and cooled, it should be refrigerated in order to keep the fruit from spoiling.
Fruit is one of the most common ingredients in dump cakes, and it will spoil quickly if left out at room temperature. Once your cake has been baked and cooled, transfer it to the refrigerator so that the fruit stays fresh. The cake will keep for several days in the fridge; just make sure to covered tightly so that it doesn’t dry out.
How long do you cook an apple dump cake for?
When it comes to making an apple dump cake, the most important thing is to make sure that the oven is preheated to 350°F. This will ensure that the cake cooks evenly and doesn’t stick to the pan. Once the oven is preheated, spray a 13×9-inch pan with cooking spray and spread the apples evenly in the bottom of the pan. Top with a dry cake mix and gently shake the pan to distribute evenly. Bake for 45 to 50 minutes or until light golden brown and mostly dry on top but bubbly around edges.