Caramel Apple & Bourbon Dump Cake
An EASY and DELICIOUS fall dessert that you make in your CROCKPOT! ‘Dump’ it all in, turn on the slow cooker, and enjoy those yummy and warm fall smells!
Ingredients
- 7 medium Gala apples, peeled, cored, & chopped
- 1 Tbsp Stock Market Butter Extra Virgin Olive Oil
- 1/4 cup granulated sugar
- 2 Tbsp light brown sugar, packed
- 2 + 2 tsp ground cinnamon, divided
- 1 (15oz) box yellow cake mix
- 1 stick unsalted butter, sliced into 1/2 Tbsp
- 1/2 cup quick cooking oats
- 1/2 cup Finch + Fennel Bourbon + Butter Caramel Sauce
- 1/4 cup Ole Smoky Salty Caramel Whiskey
- Vanilla Bean Ice Cream, for serving
Directions
Grease the bottom of your slow cooker with Stock Market Butter Extra Virgin Olive Oil; spread out the chopped apples evenly.
In a small bowl, combine granulated sugar, brown sugar, and 2 tsp of cinnamon. Sprinkle this mixture over the layered apples. Drizzle the Finch + Fennel Bourbon + Butter Caramel Sauce over the top.
In a medium bowl, combine the yellow cake mix, quick cooking oats, and 2 tsp of cinnamon; evenly spread this over the seasoned apples in the crockpot. Distribute the butter pats over the top followed by a drizzle of Ole Smoky Salty Caramel Whiskey.
Cover the crockpot with the lid and cook on high for 2-3 hours (or on low for 4-6 hours) or until the edges are set and the cake is cooked through. Check the cake periodically to prevent burning.
Serve with a scoop of vanilla bean ice cream and an additional drizzle of Finch + Fennel Bourbon + Butter Caramel Sauce.
Enjoy!
