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–+ servings

Caramel Apple Dump Cake

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A cozy dessert featuring warm apples and gooey caramel, this caramel apple dump cake is made with just six pantry-friendly ingredients and comes together easily for any occasion.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cans 20–21 oz each apple pie filling Use your favorite brand or homemade.
  • 1 box 15.25 oz 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 unsalted butter Sliced or melted and drizzled.
  • 1 teaspoon ground cinnamon Optional, for extra warmth.
  • 1/2 cup chopped nuts Pecans or walnuts for texture.
  • 1 cup old-fashioned oats Optional, for added texture.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Spread the apple pie filling evenly across the bottom of the pan.
  3. If using fresh-cooked apples, ensure they’re slightly reduced and not overly watery.
  4. Sprinkle cinnamon over the apples if desired.
  5. Evenly distribute the dry yellow cake mix over the apples—do not mix.
  6. Dot the top with slices of butter or drizzle the melted butter evenly.
  7. Spoon caramel sauce in dollops over the top and swirl with a knife or leave dolloped.
  8. Sprinkle chopped nuts or oats on top if using.
Baking
  1. Bake for 35–45 minutes, until the top is golden and filling bubbles at the edges.
  2. If the top browns too quickly, tent with foil for the last 10 minutes.
  3. Let rest for 10–15 minutes before scooping.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 2gFat: 14gSaturated Fat: 8gSodium: 250mgFiber: 2gSugar: 22g

Notes

Serve warm with vanilla ice cream, a drizzle of warmed caramel, and flaky sea salt. For a brunch twist, top with whipped cream and toasted pecans. Store leftovers in an airtight container for up to 4 days, or freeze individual portions for up to 3 months.
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