My favorite flavor this time of year has always been pumpkin. Well, at least it used to be. Don’t get me wrong-I still love pumpkin, but with the current tis the season for everything pumpkin, anything not pumpkin spice is on my menu. Apples, cherries, blueberries, anything, but pumpkin! Enter my friend- The Dump Cake! When it comes to the dump cake and its endless flavor combinations I could go on, and on, and on, and well, I think we’re all on the same page here. This week, I think Slow Cooker Spiced Apple Dump Cake is what I want! Next week?? I’ll have to think on that.
There is one word that comes to mind when I think of this scrumptious treat. SWEET! No measuring cups, SWEET! Using my slow cooker means it’s easy to put together and clean-up is a breeze, SWEET! The mouth watering way my kitchen smells, SWEET! The smiles on the faces of my kids when I dish this up, SWEET! Pairing it with fresh whipped cream, pecans, or caramel, SWEET! The way it tastes, SWEET!!!
There’s a couple of ways you can go about putting your butter on top. You can cut it into thin pats and checkerboard it, and then go back and fill in as many empty squares as possible. You can melt the butter and drizzle it evenly over the top. You can soften it, and mush it right into the cake mix. I like the checkerboard, and I will use extra butter if needed to cover every square. I’m a fan of real butter, and 2 sticks is plenty. Your slow cooker will ensure that you don’t have any dry spots. In my opinion mushing softened butter right into the cake mix just makes for a mess, and it’s hard to spread. It defeats the whole purpose of the whole “dump cake” and makes more work. I reject this method based solely on my second SWEET principle (see above.)
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- 2 cans of apple pie filling
- 1 box spice cake mix
- 2 sticks of butter
- Add pie filling to slow cooker
- Sprinkle cake mix over pie filling
- Place 2 sticks of butter on top
- Tip: You can add pecans or caramel to this recipe , right after the pie filling or for topping!