My Mom used to make “dump cake” all the time in the 70’s. She used a can of cherry pie filling topped with a can of crushed pineapple and then followed the directions below with yellow cake mix and the melted butter. Very easy and always delicious. I wanted to try something a little different and came up with this combination. It takes a little more time than just opening two cans and “dumping” them… but it was so flavorful and fresh tasting – I think it was worth the extra effort!
7 assorted apples (peeled cored and sliced. I used a combination of Granny Smith, Gala, Akane and Honey Crisp)
Fresh Lemon Juice
½ cup packed brown sugar
¼ cup white sugar
½ teaspoon cinnamon powder
1 teaspoon vanilla
3 tablespoons spiced rum
¼ cup water
1 pkg spice cake mix
1 stick butter, melted
Peel, core and slice the apples; place into a pot. As you are preparing the apples sprinkle lemon juice over the slices that are already prepared. This will keep them from turning brown.
Once all the apples are in the pan add the sugars, cinnamon, vanilla, rum and water. Bring to a boil stirring often. Cook for about 30 minutes until the apples have become soft and have created a nice juice.
Spray a 9 x 13 pan with cooking spray. Pour the apples and juice into it. Sprinkle the cake mix on top. Drizzle the melted butter on top of the cake mix.
Bake at 350 for 35 – 45 minutes.
Serve warm with fresh whipped cream or vanilla ice cream. Heaven!