Caramel Apple Dump Cake

When fall rolls around, I’m instantly craving warm, cozy desserts that make the whole house smell like cinnamon and spice. One of my favorites this time of year is caramel apple dump cake—a recipe that’s as effortless as it is delicious. It’s the kind of dessert you can throw together in minutes, yet it tastes like you spent all afternoon in the kitchen. Perfect for busy weeknights, family gatherings, or when you just want a sweet treat after dinner without too much fuss.

What I love most about this cake is the contrast in textures and flavors. You get that gooey apple pie filling mingling with rich caramel, all tucked under a buttery cake topping that bakes into golden perfection. A drizzle of extra caramel on top takes it to the next level, and a scoop of vanilla ice cream makes it completely irresistible. It’s one of those fall dump cake recipes that feels like comfort in a dish.

Another perk is how adaptable it is. You can make caramel apple dump cake with pie filling straight from the can, or if you’ve got a batch of fresh apples on hand, you can easily turn it into an apple dump cake with fresh apples for a more homemade vibe. I’ve even swapped in a spiced cake mix before to make an apple spice dump cake, and the results were heavenly. No matter which way you make it, it lands firmly on the list of the best apple desserts to keep on repeat throughout the season.

This easy apple dump cake is also a lifesaver when you’re hosting. It’s big-batch friendly, crowd-pleasing, and pairs beautifully with a Thanksgiving table full of savory dishes. Out of all the caramel apple desserts I’ve made, this one consistently gets the most requests from friends and family—it’s the kind of caramel apple cake recipe that turns into tradition. And honestly? I don’t mind one bit. It’s too good not to share.

Why You’ll Love It

• Effortless prep, maximum payoff – With just a few pantry staples and minimal effort, you end up with a dessert that tastes bakery-level good. It’s one of those recipes that makes you look like you did a lot more work than you actually did.
• That gooey, caramel-apple combo – The marriage of tender apples, sweet caramel, and buttery cake topping is cozy and indulgent all at once. Every bite feels like fall wrapped up in dessert form.
• Versatile and customizable – Whether you use apple pie filling, fresh apples, or even spice it up with a flavored cake mix, this dessert is flexible enough to suit your cravings (and what you already have in the pantry).
• Crowd-pleasing favorite – From potlucks to Thanksgiving desserts, it always disappears fast. Guests go back for seconds—and sometimes thirds—because it’s just that irresistible.
• Perfect with a little extra love – A scoop of vanilla ice cream or a dollop of whipped cream takes this cake over the top. And if you drizzle on warm caramel sauce? Total showstopper.

Ingredient List

• 2 cans (21 oz each) apple pie filling
• 1 box (15.25 oz) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup caramel sauce (plus extra for drizzling)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg (optional)

Optional (for serving)

• Vanilla ice cream
• Whipped cream

Ingredient Notes

• Apple pie filling – I like to use a good-quality filling that’s heavy on the apples, not just syrup. If you want a fresher vibe, swap with 5–6 peeled, sliced apples tossed in a little sugar and cinnamon. That’s my trick when I’m craving an apple dump cake with fresh apples.
• Cake mix – A classic yellow cake mix is perfect here, but don’t be afraid to try spice cake for extra warmth—it transforms it into an apple spice dump cake that tastes like fall in every bite.
• Butter – Don’t skimp! Melted butter gives that cake mix its golden, slightly crunchy top. I always go with unsalted so I can control the flavor.
• Caramel sauce – Use a thick, rich caramel. I’m a fan of salted caramel because it balances the sweetness, but regular caramel works beautifully too. Don’t skip the drizzle on top—it makes the whole dessert shine.
• Cinnamon & nutmeg – These add depth and that cozy holiday flavor. A pinch of nutmeg is optional, but I swear it makes the apples taste even more comforting.

Kitchen Equipment Needed

• 9×13 baking dish – Perfect size for dump cakes; I love my glass dish because you can see those golden edges crisping up.
• Mixing bowl – For combining the melted butter with the cake mix before topping. Keeps things neat.
• Spatula or spoon – To spread the apple filling evenly across the bottom of the dish.
• Measuring cups & spoons – Handy for getting the spices and caramel sauce just right.
• Microwave-safe bowl (or small saucepan) – For melting the butter quickly. I usually grab my trusty Pyrex bowl—it pours like a dream.
• Cooling rack (optional) – If you want to let the cake cool just a bit before serving without overbaking from the hot dish.

Instructions

Step 1 — Preheat & prep your pan

1. Preheat the oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
3. If you like easier cleanup, line the dish with foil, leaving an overhang to lift the cake out later.

Pro tip: Make sure the oven has fully reached 350°F before you slide the cake in — an accurately preheated oven helps the topping crisp while the filling bubbles.

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Step 2 — Prepare the apples (pie filling or fresh)

1. If using canned apple pie filling: open the cans and stir gently with a spoon to distribute the syrup and apples evenly.
2. If using fresh apples: peel, core, and slice 5–6 medium apples into roughly 1/4-inch slices. Toss the slices with 2–3 tablespoons brown sugar, 1 teaspoon ground cinnamon, and a pinch of nutmeg until evenly coated.
3. Taste a piece (yes, do it) and adjust the cinnamon or sugar if you want it sweeter or spicier.

Pro tip: Slice apples about 1/4 inch thick — thin enough to get tender in the bake but thick enough to still hold their shape. If slices are too thick they’ll stay a little firm.

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Step 3 — Layer the apple base

1. Spoon the apple pie filling (or the prepared fresh apples) into the greased 9×13 dish.
2. Use the back of a spatula or large spoon to spread into an even layer so every bite has apple.
3. Press down gently so the apples settle into a mostly-flat surface.

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Step 4 — Sprinkle the cake mix and spices

1. Evenly sprinkle the entire box of yellow cake mix over the apples. Don’t try to smooth it into a batter — it should be a dry, even blanket over the fruit.
2. Sprinkle the ground cinnamon and optional nutmeg evenly on top of the cake mix.

Pro tip: Tap the sides of the dish gently after sprinkling to help the dry mix fall into any gaps — this makes for a more even crust after baking.

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Step 5 — Add the caramel and melted butter

1. Warm the caramel sauce slightly if it’s very thick (15–20 seconds in the microwave) so it’s pourable. Drizzle the caramel in a grid across the cake mix, aiming for coverage but not pooling.
2. Pour the melted butter slowly and evenly over the surface. Pour in thin streams or dot with a spoon, spacing the butter so the whole top gets moistened.
3. Don’t stir — the butter will soak down into the cake mix as it bakes and create that crisp, golden topping.

Pro tip: Use a liquid measuring cup with a spout for the melted butter — it gives you control and helps avoid little butter puddles that can burn.

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Step 6 — Bake and monitor

1. Place the dish in the preheated oven on the middle rack.
2. Bake for 35–45 minutes. You’re looking for a golden, slightly crisp top and bubbling apples around the edges.
3. If the top is browning too quickly before the filling bubbles, tent the pan loosely with foil and continue baking until the fruit is bubbling.

Pro tip: The true test is bubbling fruit around the edges — that means the filling has heated through and the caramel has loosened into that gooey, saucy texture we love. If you used fresh apples, you might need an extra 8–10 minutes to get them fully tender.

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Step 7 — Rest, finish, and serve

1. Remove the cake from the oven and let it rest 10–15 minutes so the juices thicken slightly (it will still be warm and saucy).
2. If you like, drizzle a little extra warm caramel over the top before serving.
3. Serve warm with scoops of vanilla ice cream or a dollop of whipped cream.

Pro tip: Letting it rest makes scooping neater — but personally, I’ll take a slightly sloppy scoop with melting ice cream every time.

Tips and Tricks for Success

• Distribute the butter evenly – Take your time when pouring the melted butter over the cake mix. Even coverage = even golden topping.
• Don’t stir the layers – Resist the urge to mix! The magic of a dump cake is that distinct layering of apples, cake mix, caramel, and butter.
• Keep an eye on the bake time – Oven temps can vary, so start checking at 35 minutes. You want bubbling edges and a golden, crisp top.
• Let it rest before serving – A short rest helps the filling set up a little, making scooping easier and giving you those neat layers.
• Serve it warm – This cake is at its absolute best when the filling is still gooey and the topping is crisp. Ice cream on warm cake? Heaven.

Ingredient Substitutions and Variations

• Cake mix – Swap yellow cake for spice cake, white cake, or even butter pecan mix for a new flavor twist.
• Caramel sauce – Use salted caramel for a sweet-salty vibe, or try butterscotch sauce if that’s what you’ve got on hand.
• Apples – Fresh apples work beautifully; just slice and season them with cinnamon and sugar before layering. Granny Smith gives a nice tart contrast.
• Add-ins – Sprinkle chopped pecans or walnuts over the top before baking for a nutty crunch.
• Toppings – Go beyond ice cream—try whipped cream, a dusting of powdered sugar, or even a drizzle of chocolate sauce.
• Spices – A pinch of cloves or allspice can deepen that cozy fall flavor if you want to play around.

Serving Suggestions

• A big scoop of vanilla ice cream melting over the warm cake is my absolute favorite way to enjoy it—it makes every bite creamy and dreamy.
• Add a drizzle of extra caramel sauce right before serving for an over-the-top caramel apple dessert moment.
• Pair a warm slice with a cup of hot apple cider or coffee for the coziest fall afternoon treat.
• Serve it as part of your Thanksgiving desserts spread—it’s easy, feeds a crowd, and balances beautifully alongside pies and pumpkin treats.
• Sometimes I just eat a small portion cold from the fridge the next day—it’s surprisingly good that way, almost like a caramel apple trifle.

Storage and Reheating Instructions

• Refrigeration – Store leftovers covered in the fridge for up to 4 days.
• Freezing – Freeze portions in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
• Oven reheat – Warm in a 325°F oven for 10–15 minutes to revive that crisp topping.
• Microwave reheat – Heat individual servings for 30–45 seconds; the topping won’t be as crisp, but it’s quick and tasty.
• Best fresh – While leftovers are delicious, the topping is crispiest the day it’s baked.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can bake it the day before and store it covered in the fridge. Just reheat in the oven at 325°F until warmed through for the best texture.

Can I use fresh apples instead of pie filling?

Absolutely. Slice 5–6 apples, toss with cinnamon and sugar, and layer them in the pan. You may need to bake a little longer to ensure they soften.

Do I have to use caramel sauce?

Technically no, but it adds that gooey richness that makes this recipe shine. If you don’t have caramel, try butterscotch or even dulce de leche.

What’s the best cake mix to use?

Yellow cake mix is the classic choice, but spice cake is amazing for a cozy fall twist. Butter pecan cake mix is another fun option.

Can I double the recipe?

Yes! Just use two 9×13 pans, or one larger roasting pan, and keep an eye on the bake time. It’s a great option for parties or holiday gatherings.

How do I keep the topping crisp when reheating?

Reheat in the oven instead of the microwave. The oven brings back that golden crunch, while the microwave makes it softer.

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Did you try this caramel apple dump cake? I’d love to hear how it turned out for you—drop a comment and let me know if you made any fun twists!