Preheat the oven to 350°F (175°C).

Lightly grease a 9x13-inch baking dish with butter or nonstick spray.

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.

If using canned apple pie filling: open the cans and stir gently with a spoon to distribute the syrup and apples evenly.

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.

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.

Spoon the apple pie filling (or the prepared fresh apples) into the greased 9x13 dish.

Use the back of a spatula or large spoon to spread into an even layer so every bite has apple.

Press down gently so the apples settle into a mostly-flat surface.

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.

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.

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.

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.

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.

Place the dish in the preheated oven on the middle rack.

Bake for 35–45 minutes. You’re looking for a golden, slightly crisp top and bubbling apples around the edges.

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.

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).

If you like, drizzle a little extra warm caramel over the top before serving.

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.