Caramel Apple Dump Cake

Caramel Apple Dump Cake is one of those cozy, no-fuss desserts that brings everyone to the kitchen before it’s even out of the oven. As a mom of three, simple bakes like caramel apple dump cake turn busy weeknights into little moments of calm, with warm cinnamon apples and buttery crunch doing all the talking. I first made this caramel apple dump cake on a chilly Sunday, and the kids hovered, waiting for that first scoop with vanilla ice cream. It’s easy, comforting, and feels like a hug in a bowl—exactly what caramel apple dump cake should be

Why You’ll Love This :

• Fast fall flavor: Caramel apple dump cake delivers warm spiced apples, buttery crumble, and melty caramel in under an hour, perfect for spontaneous dessert cravings and family nights.
• Minimal prep: Uses pantry staples like apple pie filling, boxed cake mix, butter, and caramel sauce—no mixing bowls or electric mixers needed.
• Foolproof texture: The dry cake mix transforms into a crisp, golden topping over soft apples, creating an irresistible hot-and-cold combo with a scoop of ice cream.
• Crowd-pleaser: Easy to double for potlucks and holidays; tastes great warm or at room temp with extra caramel drizzle.

Ingredients for Caramel Apple Dump Cake

• 2 cans (20–21 oz each) apple pie filling
• 1 box yellow cake mix (about 15.25 oz)
• 1/2 to 3/4 cup caramel sauce or dulce de leche, divided
• 1 cup (2 sticks) cold unsalted butter, thinly sliced or melted
• 1 teaspoon ground cinnamon, optional
• Pinch kosher salt to balance sweetness
• Vanilla ice cream for serving, optional

Ingredient	Amount
Apple pie filling	2 cans (20–21 oz)
Yellow cake mix	1 box (15.25 oz)
Caramel sauce	1/2–3/4 cup
Butter	1 cup (sliced or melted)
Cinnamon + salt	1 tsp + pinch

Substitutions & Variations for Caramel Apple Dump Cake

• Cake mix swap: Try spice cake for extra warmth, white cake for lighter flavor, or butter pecan for nutty notes; all bake similarly.
• Fresh apple option: Use 5–6 peeled, thinly sliced apples tossed with 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, and 2 tablespoons lemon juice; add 2–3 extra tablespoons butter on top.
• Caramel twist: Use salted caramel for balance, or drizzle dulce de leche for thicker ribbons of sweetness.
• Add-ins: Scatter chopped pecans or walnuts, toffee bits, or a pinch of nutmeg over the dry mix before butter for added crunch and aroma.
• Gluten-free: Swap in a certified gluten-free yellow cake mix and verify fillings and caramel are GF-labeled.
• Dairy-free: Use dairy-free “butter” sticks and a dairy-free caramel; check labels for hidden milk solids

Step-by-Step Instructions for Caramel Apple Dump Cake

• Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray for clean slices and even browning.
• Spread apple pie filling evenly in the pan. Sprinkle cinnamon and a pinch of salt over the apples to brighten the flavor.
• Drizzle half the caramel over the apples. This infuses caramel into the filling for a gooey layer.
• Sprinkle dry yellow cake mix evenly over the apples. Gently shake the pan to level without stirring.
• Top with butter. Either evenly dot thin butter slices across the surface or pour melted butter in a slow, even stream to hydrate the mix.
• Optional crunch: Add chopped pecans or toffee bits over the buttered surface.
• Bake 40–50 minutes until the top is deeply golden and bubbling around the edges; rotate once for even color.
• Rest 10–15 minutes. Drizzle remaining caramel and scoop into bowls with vanilla ice cream. Serve warm.

Pro Tips for Success with Caramel Apple Dump Cake

• Cover dry spots: If any floury patches remain at the 30-minute mark, spoon on 1–2 tablespoons melted butter over those areas and continue baking.
• Boost apple texture: If using canned filling, fold in 1 fresh, thinly sliced apple for bite and balanced sweetness.
• Use salted caramel: A touch of salt tames sweetness and intensifies apple-caramel notes; finish with flaky sea salt if desired.
• Don’t stir: The “dump” method relies on layering; stirring muddies textures and prevents the topping from crisping.
• Golden finish: Bake until the center is crisp, not just the edges; an extra 5 minutes can transform texture without drying.

Storage & Reheating Tips for Caramel Apple Dump Cake

• Cool, then cover and refrigerate for 3–4 days; the topping softens slightly but remains flavorful.
• Reheat single servings in the microwave 20–30 seconds, or warm the whole pan at 300°F for 10–15 minutes to re-crisp the top.
• Freeze up to 2 months in airtight containers; thaw overnight in the fridge, then reheat as above and finish with fresh caramel.
• Store caramel separately for best texture, drizzling just before serving to keep the topping crisp

What to Serve With Caramel Apple Dump Cake

• Vanilla bean ice cream: The cold cream against warm caramel apple dump cake delivers that classic hot-cold contrast and extra vanilla aroma.
• Freshly whipped cream: Lightly sweetened cream keeps the dessert balanced and lets the apple-caramel flavors shine through.
• Sharp cheddar slices: A Midwest favorite—the salty, tangy bite contrasts the sweet cake for a memorable finish.
• Hot drinks: Pair with strong coffee, black tea, or hot apple cider to underscore the fall spices and buttery topping.

FAQs for Caramel Apple Dump Cake

• Can fresh apples replace pie filling? Yes. Use 5–6 thinly sliced apples with 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, and 2 tablespoons lemon juice, plus 2–3 tablespoons extra butter on top.
• Which cake mix works best? Yellow is classic, but spice cake adds warmth, and butter pecan lends nutty depth; all bake similarly.
• How do I prevent dry patches? Distribute butter evenly; at 30 minutes, add 1–2 tablespoons melted butter to any dry areas and continue baking.
• Can I make it ahead? Bake, cool, and refrigerate up to 24 hours; rewarm at 300°F for 10–15 minutes and drizzle fresh caramel.
• How do I reduce sweetness? Use unsweetened whipped cream, add a pinch of kosher salt, and choose salted caramel for balance.

Nutrition Information (per serving)

• Serving size: 1/12 of recipe baked in a 9×13-inch pan. Approximate values below based on standard ingredients.
• Calories: 420; Fat: 18g; Saturated Fat: 10g; Carbs: 63g; Sugar: 39g; Fiber: 2g; Protein: 3g; Sodium: 420mg.
• Nutrient note: Values vary with brand of pie filling, cake mix, caramel, and butter. Consider reduced-sugar filling and lighter caramel to lower totals.

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