CARAMEL APPLE DUMP CAKE
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I still remember the first time I made this caramel apple dump cake: a pan of warm, bubbling apples and melted caramel in under an hour, and everyone asked for seconds. This is a no-fuss dessert that tastes like a cozy fall bakery treat but comes together with six pantry-friendly ingredients—perfect for weeknights, potlucks, or last-minute guests. If you want the exact measurements and original source notes, you can check the recipe page I based this on for reference.
Why you’ll love this dessert
Dump cakes are famous for being outrageously simple while delivering big flavor, and this caramel apple version is no exception. You get soft, tender baked apples, a crisp cakey top, and pockets of gooey caramel—no rolling or precise mixing required. It’s budget-friendly, kid-approved, and forgiving: swap apples or caramel types without wrecking the result. Make it for a cozy family dessert, an easy Thanksgiving side-dessert, or any time you want something comforting with minimal effort.
“One pan, six ingredients, and the house smells like fall—this is my go-to when I need a warm dessert fast.”
How this recipe comes together
Start by layering: canned (or fresh) apple pie filling forms the juicy base. Sprinkle a boxed yellow cake mix evenly over the apples so it creates that cakey crust. Dot with butter to promote browning and melt into the cake mix as it bakes. Finish with caramel sauce swirled through the top or poured over before baking for ribboned caramel pockets. Bake until the top is golden and the juices are bubbling at the edges. Expect about 35–45 minutes from oven to table, with most of the time being hands-off.
What you’ll need
- 2 cans (20–21 oz each) apple pie filling — use your favorite brand or homemade.
- 1 (15.25 oz) box yellow cake mix — dry mix, evenly spread.
- 1 cup caramel sauce (store-bought or thick dulce de leche), plus extra for serving if desired.
- 1/2 cup (1 stick) unsalted butter, sliced or melted and drizzled.
- 1 teaspoon ground cinnamon (optional, for extra warmth).
- Optional: 1/2 cup chopped nuts (pecans or walnuts) or 1 cup old-fashioned oats for texture.
Notes and substitutions:
- If you prefer a less sweet apple base, use one can of apple pie filling and one can of sliced apples in light syrup; drain the syrup first.
- For a spiced version, swap the cinnamon for pumpkin pie spice.
- Want a glaze-style finish? Try the related apple cake with caramel glaze for inspiration on thinner sauces and drizzling techniques.
Directions — how to make the caramel apple dump cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Spread the apple pie filling evenly across the bottom of the pan. If using fresh-cooked apples, make sure they’re slightly reduced and not overly watery.
- If desired, sprinkle cinnamon over the apples for added warmth.
- Evenly distribute the dry yellow cake mix over the apples—do not mix.
- Dot the top with slices of butter, or drizzle the melted butter in an even stream so the mix soaks up the fat and browns while baking.
- Spoon caramel sauce in dollops over the top; gently swirl with a knife for ribbons of caramel, or leave dolloped for gooey pockets.
- Sprinkle chopped nuts or oats on top if using.
- Bake 35–45 minutes, until the top is golden and the filling bubbles at the edges. If the top browns too quickly, tent with foil for the last 10 minutes.
- Let rest 10–15 minutes before scooping to allow the sauce to set slightly.
Best ways to enjoy it
Serve warm with a big scoop of vanilla ice cream for contrast between hot and cold. A drizzle of extra warmed caramel and a sprinkle of flaky sea salt take it to the next level. For a brunch twist, top with lightly sweetened whipped cream and toasted pecans. If you want complementary flavors, try it alongside a strong cup of coffee or a cinnamon-spiced latte—think classic pairings that balance sweetness and warmth. For plating ideas, use a wide shallow bowl to catch the caramel or a small ramekin if serving single portions; both look inviting.
For a nut-forward pairing and serving inspiration, you might also like the flavors in the apple pecan cake with caramel glaze.
How to store & reheat
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days.
- For longer storage, freeze individual portions in freezer-safe containers for up to 3 months.
Reheating:
- From the fridge: reheat in a 350°F oven for 8–12 minutes or microwave a single serving for 45–60 seconds until warm.
- From frozen: thaw overnight in the fridge, then reheat in the oven at 350°F for 15–20 minutes.
Food safety tip: because this dessert contains fruit and dairy (butter/caramel), don’t leave it at room temperature for more than 2 hours.
Tricks for success
- Even distribution is everything: spread the cake mix as evenly as possible so the top bakes uniformly.
- Don’t over-drain canned apples—too dry will yield a dry pocket under the cake mix. If using fresh apples, cook them slightly with a bit of sugar to reduce excess liquid.
- Use cold butter sliced thin or melted butter drizzled in a steady stream; large chunks can create uneven melts.
- If you love a crispier top, add 1/2 cup oats or a handful of coarse sugar on top before baking.
- Tent with foil if the top is browning before the filling bubbles—this ensures the interior finishes cooking without burning the crust.
Creative twists
- Salted caramel apple: finish with flaky sea salt and a bit more caramel.
- Maple & walnut: swap half the caramel for maple syrup and top with toasted walnuts.
- Vegan version: use dairy-free butter and a vegan caramel sauce; confirm the cake mix is egg-free or use a boxed vegan mix.
- Mini jars: bake in individual 8-oz mason jars for single-serve presentations—reduce bake time to 25–30 minutes.
- For a snickerdoodle spin, check out the cinnamon-forward apple snickerdoodle dump cake for inspiration on adding cookie spices.
Helpful answers
Q: How long does this take from start to finish? A: Plan about 10–15 minutes prep and 35–45 minutes baking, plus a 10-minute rest—so roughly one hour.
Q: Can I use fresh apples instead of canned? A: Yes—use 5–6 medium apples peeled and sliced, sautéed briefly with 2 tablespoons sugar and 1 tablespoon lemon juice to soften and remove excess liquid.
Q: My top browned but the middle wasn’t set—what went wrong? A: Your oven may run hot, or the butter distribution was uneven. Tent with foil and continue baking until bubbling around the edges.
Q: Can I assemble this ahead of time? A: You can assemble the pan, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if chilled.
Q: Is this freezer-friendly? A: Yes—freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
If you enjoy apple-forward desserts with minimal fuss, this caramel apple dump cake is a dependable crowd-pleaser that makes the most of pantry staples. For baking inspiration and different apple-cake techniques, check out Smitten Kitchen’s Big Apple Crumb Cake for crumb-topping ideas. If you’re exploring other simple dessert formulas, the Delicious 3-Ingredient Plant-Based Fudge Cake Recipe on Lemon8 is a great minimalist approach to rich chocolate cake. And if you’re interested in guidance on eating well and recipe adaptation for specific diets, see this practical piece from the COPD Foundation’s Eating Well series for general tips on making recipes work for different needs.
Enjoy baking — and don’t be surprised if this one becomes your shortcut-to-comfort classic.
Caramel Apple Dump Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Spread the apple pie filling evenly across the bottom of the pan.
- If using fresh-cooked apples, ensure they’re slightly reduced and not overly watery.
- Sprinkle cinnamon over the apples if desired.
- Evenly distribute the dry yellow cake mix over the apples—do not mix.
- Dot the top with slices of butter or drizzle the melted butter evenly.
- Spoon caramel sauce in dollops over the top and swirl with a knife or leave dolloped.
- Sprinkle chopped nuts or oats on top if using.
- Bake for 35–45 minutes, until the top is golden and filling bubbles at the edges.
- If the top browns too quickly, tent with foil for the last 10 minutes.
- Let rest for 10–15 minutes before scooping.
