The Instructions
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Layer the Fruit: Pour both cans of apple pie filling into the bottom of your slow cooker. Spread them out evenly.
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Add the “Goo”: Drizzle the caramel sauce over the apples. If you like a bit of contrast, sprinkle a pinch of sea salt here too.
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The Cake Layer: Sprinkle the dry cake mix evenly over the top of the apples and caramel. Do not stir it; you want it to sit right on top.
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Butter it Up: Place the butter slices in a single layer over the cake mix, covering as much surface area as possible. This melts down to create that golden, bubbly crust seen in your photo.
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Slow Cook: Cover and cook on Low for 4 to 5 hours (or High for 2 to 2.5 hours).
Pro Tip: Place a clean kitchen towel or a double layer of paper towels under the lid before closing. This catches the condensation so it doesn’t drip back onto the cake, ensuring the top stays crisp rather than soggy.
Serving Suggestions
Since it’s “spoonable,” this is best served warm in a bowl. It’s practically crying out for a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
