Caramel Apple Dump Cake is a comforting, easy-to-make dessert that layers sweet caramel with classic apple pie filling, finished with a golden, crunchy cake topping. It’s quick to assemble, bakes into bubbling, caramelized apples, and is perfect served warm with vanilla ice cream.
Caramel Apple Dump Cake Recipe
If you’ve never made a caramel apple dump cake, this recipe is a fantastic place to start. It keeps prep simple — about 15 minutes — and uses a handful of pantry-friendly ingredients. The technique is straightforward: layer apple pie filling, a warm caramel drizzle, and an unprepared cake mix topped with slices of butter. The oven does the rest, transforming the layers into a tender, crisp-topped dessert.
How to Make Apple Dump Cake with Caramel Bits
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
In a medium bowl, stir the apple pie filling together with apple pie spice until the apples are evenly coated. Spread the apple mixture into the prepared pan in an even layer.
In a small bowl, microwave the caramel bits with the heavy cream in 15–20 second bursts, stirring between bursts, until the caramel is smooth and pourable. Drizzle the warm caramel evenly over the apple layer.
Sprinkle the dry yellow cake mix evenly across the top of the caramel and apples. Distribute the butter in thin pats across the surface so the cake mix is well covered — this ensures the dry mix bakes into a moist topping rather than leaving dry patches.
Bake the dump cake for 40–50 minutes, until the cake topping is golden brown and the filling bubbles around the edges. Let the pan rest for a few minutes before scooping. Serve warm with vanilla ice cream and an extra drizzle of caramel, if desired.
Ingredients
- 40 ounces apple pie filling (2 cans, 20 ounces each)
- 2 teaspoons apple pie spice (adjust to taste)
- 11 ounces caramel bits
- 3 tablespoons heavy cream
- 13.25 ounce box yellow cake mix (unprepared)
- 1 cup unsalted butter, cut into 1/4 inch slices
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- Combine the apple pie filling and apple pie spice in a medium bowl, then spread evenly in the prepared pan.
- In a small bowl, microwave the caramel bits with the heavy cream in short bursts, stirring until smooth. Drizzle the caramel over the apple layer.
- Sprinkle the dry cake mix evenly over the top, then arrange the slices of butter over the cake mix so the surface is well covered.
- Bake 40–50 minutes, until the top is golden and the filling bubbles around the edges. Allow to cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream and additional caramel sauce, if desired.
How to Store Leftovers
Refrigerator: Place cooled leftovers in an airtight container and store in the refrigerator for 4–5 days. Reheat single servings in the microwave for 20–30 seconds or warm in a 325°F oven until heated through.
Freezer: To freeze, cool the cake completely, then wrap tightly in foil or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that texture may soften slightly after freezing and thawing.
Tips and Variations
- Use sweetened or unsweetened apple pie filling, or one can of each, depending on how sweet you prefer the final dessert.
- For best results, be sure to cover the cake mix thoroughly with butter slices so the topping bakes evenly and does not remain dry.
- If you can’t find caramel bits, small chopped caramel squares or a prepared caramel sauce work well; simply warm until pourable before drizzling.
- Add chopped nuts (pecans or walnuts) to the top before baking for extra crunch and flavor, or stir a handful of raisins into the apple filling for a traditional touch.
- To make this dessert in smaller portions, bake in an 8×8-inch pan and reduce baking time slightly; watch for bubbling edges and a golden top.
More Cake Recipes
- Irish Apple Cake
- Rum Cake
- Bee Sting Cake
Notes
- Calories shown in the original recipe card are approximate and based on a 1-cup serving of cake without ice cream; actual calories will vary by ingredients and portion size.
- Caramel bits are commonly sold in the baking aisle; caramel squares can be chopped and used as an alternative.
- Do not prepare the cake mix—use it dry, straight from the box for the classic dump cake texture.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Carbohydrates: 85 g
- Protein: 3 g
- Fat: 24 g
- Saturated Fat: 14 g
- Sodium: 407 mg
- Sugar: 53 g
This caramel apple dump cake is a reliable, crowd-pleasing dessert that comes together quickly and delivers big, cozy flavor. Perfect for holidays, potlucks, or a simple family dessert night, it pairs beautifully with vanilla ice cream or whipped cream and is easily adapted to suit your pantry and taste preferences.