Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker with cooking spray.
- Pour both cans of apple pie filling into the bottom of the greased slow cooker.
- Sprinkle the cinnamon and nutmeg evenly over the apples. Gently stir to combine.
- Evenly sprinkle the dry yellow cake mix over the apple mixture, covering the apples completely.
- Distribute the cold, cubed butter evenly over the dry cake mix.
- Cover the slow cooker and cook on low for 3-4 hours, or until the cake is golden brown and the apples are bubbly.
- Remove the lid and let it cool slightly for about 15-20 minutes.
- Drizzle generously with caramel sauce.
- If desired, sprinkle chopped pecans or walnuts over the caramel drizzle.
- Scoop out warm servings and enjoy!
Notes
For a gluten-free version, use gluten-free cake mix. Spice cake mix or butter pecan cake mix can be substituted for yellow cake mix. To prevent a soggy cake, place a paper towel under the lid to absorb excess condensation. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Serve warm with vanilla ice cream, whipped cream, or a drizzle of extra caramel sauce.
