Step 1: Prepare the Slow Cooker

1. Lightly grease a 6-quart slow cooker insert with cooking spray to prevent sticking.

2. Spread 2 cans (21 oz each) of apple pie filling evenly across the bottom of the slow cooker, creating a fruity base.

   • Tip: Break up large apple chunks with a spoon for even distribution. Use a slow cooker liner for easy cleanup.

Step 2: Layer the Cinnamon Rolls

1. Open 2 cans (17.5 oz each) of deluxe cinnamon rolls and reserve the icing packets for later. Cut each cinnamon roll into quarters.

2. Scatter the cinnamon roll pieces evenly over the apple pie filling, ensuring good coverage but not pressing them down.

   • Tip: Use a sharp knife or scissors to cut rolls into uniform pieces for even cooking. Spread pieces in a single layer as much as possible.

Step 3: Add Caramel and Cake Mix

1. Drizzle ½ cup caramel sauce evenly over the cinnamon roll pieces, letting it seep into the layers.

2. Sprinkle 1 box (15.25 oz) of dry spice cake mix evenly over the top, covering the cinnamon rolls and caramel. Do not stir.

   • Tip: Use a spoon to drizzle caramel evenly. Tap the cake mix box gently to distribute it without packing it down.

Step 4: Top with Butter

1. Slice ¾ cup salted butter into thin pats (about 12-15 slices). Arrange the butter slices evenly over the cake mix, covering as much surface area as possible.

   • Tip: Slice butter thinly for better melting. Place pats closely together to ensure even coverage. If using unsalted butter, sprinkle ¼ tsp salt over the top.

Step 5: Slow Cook

1. Cover and cook on high for 3-4 hours or low for 6-8 hours, until the cinnamon rolls are cooked through, the cake mix is golden and crumbly, and the dessert is bubbling around the edges.

2. Check doneness at the minimum time; the center should be set but slightly gooey. If the top looks too wet, remove the lid for the last 30 minutes on high to evaporate excess moisture.

   • Tip: Place a paper towel under the lid to catch condensation and keep the topping crisp. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.

Step 6: Finish and Serve

1. Turn off the slow cooker and let the dessert cool for 10 minutes to set slightly, making it easier to scoop.

2. Warm the reserved cinnamon roll icing packets in a bowl of hot water or microwave briefly (5-10 seconds). Drizzle the icing over the dessert, followed by an additional 2-3 tbsp caramel sauce for extra decadence.

3. Scoop the dessert into 12 bowls or dessert cups, ensuring each serving has a mix of apple filling, cinnamon roll pieces, crumbly topping, and drizzles (about ¾ cup per serving).

4. Serve warm with a scoop of vanilla ice cream, whipped cream, or a sprinkle of chopped pecans for a complete dessert experience. Pair with coffee, hot cider, or a dessert wine (like Riesling) for a cozy touch.

   • Tip: Use a large spoon to scoop for a rustic presentation. Drizzle icing and caramel artfully for an Instagram-worthy look. Serve immediately for the best gooey texture.