Caramel Apple Dump Cake

This is not the most picturesque cake ever, but the photogenics it lacks is more than made up for in deliciousness. This is a great cake to make for company, as a little goes a long way. You can serve it warm or at room temperature, and don't forget to add a little vanilla ice cream. While caramel apple-things are usually posted in the fall, I don't think there's any season that you wouldn't enjoy this wonderful dessert!

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Caramel Apple Dump Cake

1 - 11 oz. package caramel bits
2/3 cup evaporated milk, divided
1 box yellow or vanilla cake mix
1 tsp. cinnamon
1/2 cup butter, melted
1 tsp. vanilla extract
2 - 20 oz. cans apple pie filling

In a medium saucepan, melt together the caramels and 1/3 cup of the evaporated milk over medium low heat, stirring often.

While the caramel is melting, stir together the cake mix and the cinnamon in a large mixing bowl until fully combined. Then add the melted butter, vanilla and remaining 1/3 cup evaporated milk and stir together until combined.

Place half of the batter into the bottom of a greased 9x13 cake pan. Bake at 350 for 8 minutes.

Remove the pan from the oven, and pour the apples and filling over the cake mix.

Pour the caramel over the apples and then top with clumps of the remaining cake mix. Bake for 20 to 25 more minutes or until the caramel at the edge begins to bubble and the cake at the edge begins to brown. Serves 16-20.

Recipe Source: Adapted from Wine and Glue