Ingredients
Scale
- 2 cans (21 oz each) Apple Pie Filling
- 1 box (15.25 oz) Yellow Cake Mix
- 1/2 cup Salted Caramel Sauce (plus extra for drizzling)
- 3/4 cup Unsalted Butter, melted (Optional fourth ingredient for moisture)
Instructions
- Step 1: Layer the Base Open both cans of apple pie filling and pour them into the bottom of a 6-quart slow cooker. Use a spatula to spread the apples into an even layer. Drizzle the salted caramel sauce evenly over the top of the apples, ensuring every bite will have that rich, buttery flavor.
- Step 2: Add the Topping Sprinkle the dry yellow cake mix directly over the apple and caramel layer. Do not stir the mixture! Spread the dry mix out so it covers the fruit completely. Pour the melted butter slowly over the top of the cake mix, trying to cover as much of the dry powder as possible to ensure a golden, cobbler-like crust.
- Step 3: Slow Cook and Serve Cover the crockpot with the lid. If you want a crispier top, place a paper towel under the lid to catch excess moisture. Cook on High for 2 to 3 hours or on Low for 4 hours. Once the edges are bubbly and the center is set, turn off the heat. Scoop the warm cake into bowls and serve with a scoop of vanilla ice cream and an extra drizzle of caramel.
- Cook Time: 3 hours 5 minutes