Spray the inside of a crockpot with non-stick cooking spray.
Add the apple pie filling and smooth it out into an even layer.
Sprinkle the cake mix over top.
Carefully pour the melted butter over the top of that.
Cover and cook on low for 4 to 5 hours, or until done.
I like to sprinkle the top with cinnamon and sugar before serving.
Serve warm with vanilla ice cream.
Notes
Storage:Let leftovers cool to room temperature before packing them into an airtight container. Refrigerate for up to four days.This freezes well, so feel free to seal any leftovers tightly in plastic wrap and freeze them for up to three months.Let thaw in the refrigerator and then microwave to heat.Tips:
You can check the apple dump cake for doneness the same way you check a cake baked in the oven. Stick a toothpick in the middle and if the toothpick has wet batter on it, keep 'er cooking. Keep in mind that moist crumbs are okay, and the caramel apples underneath will be gooey.
As always when cooking in a crockpot, keep the lid closed as much as possible. This helps maintain proper cooking temperature.
Spray the crock with no-stick cooking spray before adding the apples for easy clean up!