Look no further for an easy fall dessert: this caramel apple dump cake combines boxed cake mix, caramel candies, butter, and apple pie filling to create a tender, crumbly topping with warmly spiced apples underneath.
Why this recipe works
This caramel apple dump cake is a fuss-free dessert that uses only a few pantry staples. There’s no peeling or slicing apples, no creaming butter and sugar, and no mixing a batter — you simply layer ingredients in a pan and bake. The top becomes a soft, golden cake-like crust while the apple filling underneath turns warm and tender. Serve with vanilla ice cream and an extra drizzle of caramel for a guaranteed crowd-pleaser.
Resist the urge to stir the layers once they’re in the pan; the contrast between the dry cake mix on top and the fruit underneath is what creates the signature texture. This dump-and-bake method is ideal for autumn flavors — try it for a last-minute Thanksgiving dessert or any fall gathering.
Ingredients you will need
Full measurements and the printable recipe are available in the recipe card at the end of this post, but here’s a quick overview of what you’ll need:
Ingredient information and substitution suggestions
Cake mix – A dry yellow cake mix (about 15.25 ounces) gives the topping its crumbly, tender texture. You can use a spice cake mix in place of yellow and skip the added cinnamon and nutmeg.
Spices – The recipe calls for cinnamon and nutmeg, but you can substitute 2 teaspoons of apple pie spice if you prefer a single blended spice.
Apple pie filling – Canned apple pie filling keeps this recipe fast and simple, but homemade filling will work equally well if you have it.
How to make caramel apple dump cake
Step-by-step photos are included above to help you visualize the process. Scroll to the recipe card at the bottom for exact quantities and a printable version.
- Preheat the oven to 350°F. Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
- Combine the apple pie filling with the cinnamon and nutmeg in a large bowl, stirring until the spices are evenly distributed.
- Spread the spiced apple filling evenly in the prepared pan. Scatter the caramel pieces over the apples. Sprinkle the dry cake mix evenly across the top, then place evenly spaced pats of butter over the cake mix.
- Bake until the top is golden brown and the filling is bubbling around the edges, about 45–50 minutes.
- Allow the cake to rest about 15 minutes before slicing so the layers settle and serving is easier.
Frequently asked questions & expert tips
Store covered at room temperature for 3–4 days, or refrigerate for up to 5–6 days. Rewarm before serving if desired.
Yes. Chopped pecans or walnuts complement the flavors nicely. Sprinkle them over the dry cake mix before baking or use them as a garnish after baking.
Serving suggestions
Serve warm with a scoop of vanilla ice cream and a generous drizzle of caramel sauce. Whipped cream and chopped nuts also make great toppings. If you make the dessert ahead of time, gently reheat in the oven or microwave before serving, or enjoy it at room temperature.
More cake mix recipes
- Pumpkin Dump Cake
- Apple Cranberry Cobbler
- Crockpot Apple Cobbler
- Peach Cobbler Dump Cake
- Apple Dump Cake
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Caramel Apple Dump Cake
Note: Helpful tips and FAQs are located earlier in the post; please refer to them as needed.
Print It
Ingredients
- nonstick cooking spray
- 42 ounces apple pie filling two 21-ounce cans
- ½ Tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 ¼ cups Kraft caramels each cut in half
- 15.25 ounce dry yellow cake mix
- 1 cup unsalted butter two sticks, sliced 1/4 inch thick
Optional topping ideas
- vanilla ice cream
- caramel sauce
- whipped cream
- chopped nuts
Things you’ll need
- 13×9 baking dish
- mixing bowl
Before you begin
- Using a yellow cake mix yields a tender top; a spice cake mix can be used instead if you skip the added cinnamon and nutmeg.
- You may replace the individual spices with 2 teaspoons apple pie spice.
- Do not stir the layers in the baking dish — the dry cake mix and pats of butter create the topping as it bakes.
- If desired, add chopped walnuts or pecans on top of the dry cake mix before baking or as a garnish after baking.
- Store covered at room temperature for a few days or refrigerate to extend freshness.
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray.
- In a large bowl combine apple pie filling, cinnamon, and nutmeg.
- Spread the apple mixture in the prepared pan. Scatter the caramel pieces over the apples. Sprinkle the dry cake mix evenly over the top, then dot with sliced pats of butter.
- Bake 45–50 minutes, until bubbly and golden on top.
- Let rest about 15 minutes before slicing and serving.
Nutrition
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Calories: 463 cal
These recipes are tested in a conventional oven. Oven temperatures and performance vary, so adjust baking times as needed and consider using an oven thermometer for accuracy.