I can never resist how this Caramel Apple Dump Cake turns simple pantry staples into a gooey, buttery dessert that tastes like it came from a bakery. One scoop and that caramel apple magic will have everyone asking for seconds.

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I’m obsessed with Caramel Apple Dump Cake because it tastes like I tried way harder than I did. The apple pie filling gets jammy and sweet, the caramel sauce turns everything sticky in the best way, and that golden topping cracks just enough to keep me going back with a spoon.

And yes, I absolutely count the corner pieces as mine. This is the dessert I want when I’m craving apple pie energy without the pie drama.

But honestly? I like it even more the next day, straight from the pan, when the caramel has settled into every little bite.

Ingredients

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Apple pie filling makes it sweet, soft, and cozy without much fuss.
Caramel sauce brings that sticky, buttery sweetness everyone sneaks extra bites for.
Yellow cake mix turns golden and crumbly, like shortcut cobbler magic.
Butter soaks everything together and gives the top its rich, crisp edges.
Brown sugar adds deeper sweetness, kind of like a warm caramel hug.
Cinnamon makes it taste like fall, even if it’s totally not fall.
Nutmeg adds a little bakery-style warmth, but don’t let it take over.
Pecans or walnuts give crunch, which keeps each bite from feeling too soft.
Salt is tiny but helpful.
Basically, it keeps the sweetness in check.
Plus, the whole mix feels homemade, even when you’re taking the easy route.

Ingredient Quantities

2 (21 ounce) cans apple pie filling

1 cup caramel sauce or 8 ounce jar caramel topping

1 (15.25 ounce) box yellow cake mix

1 cup (2 sticks) unsalted butter, melted or sliced

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans or walnuts, optional

Pinch of salt, optional

How to Make this

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1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.

2. Pour the two cans of apple pie filling into the prepared dish and spread into an even layer.

3. Drizzle the caramel sauce evenly over the apple pie filling.

4. In a small bowl combine the ground cinnamon, ground nutmeg, and pinch of salt if using; sprinkle the spice mixture over the apples and caramel.

5. Evenly sprinkle the dry yellow cake mix over the apple and caramel layers, covering as much surface as possible.

6. Sprinkle the packed light brown sugar evenly over the cake mix.

7. Scatter the chopped pecans or walnuts over the top if using.

8. Pour the melted unsalted butter evenly over the entire surface, or dot with sliced butter so it melts through the cake mix.

9. Bake for 40 to 50 minutes until the top is golden and bubbling around the edges; let cool 10 to 15 minutes before serving.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Can opener
4. Small mixing bowl
5. Measuring cups and measuring spoons
6. Rubber spatula or large spoon for spreading
7. Liquid measuring cup or ladle for pouring melted butter and caramel
8. Baking sheet to catch drips (optional but helpful)
9. Oven mitts and cooling rack

FAQ

Can I use fresh apples instead of canned apple pie filling? Yes. Peel, core and slice about 6 cups of apples, toss with 1/2 cup sugar and 1 tablespoon lemon juice plus the spices, then proceed the same way.

Do I have to use yellow cake mix? No. White or spice cake mixes work well; spice will add more apple-pie flavor. Avoid mixes with pudding included unless you want a denser filling texture.

How do I make it nut free? Omit the pecans or walnuts. You can add toasted oats or coconut for crunch if desired.

Can I prepare this ahead of time? Yes. Assemble in the baking dish, cover and refrigerate up to 24 hours. Add an extra 5 to 10 minutes to the baking time if cold from the fridge.

How should I store leftovers and how long do they keep? Cover and refrigerate for up to 4 days. Reheat single portions in the microwave for 20 to 40 seconds or warm the whole dish in a 325 F oven until heated through.

Can I freeze it? Yes. Bake, cool completely, then wrap tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat gently in the oven.

Caramel Apple Dump Cake Recipe Substitutions and Variations

2 (21 ounce) cans apple pie filling: substitute about 6 cups peeled, chopped apples tossed with 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 tablespoon lemon juice for a fresher texture.
1 cup caramel sauce or 8 ounce jar caramel topping: swap with 1 cup dulce de leche or homemade brown sugar caramel (simmer 1 cup packed brown sugar, 4 tablespoons butter and 1/4 cup cream until thickened).
1 (15.25 ounce) box yellow cake mix: use a spice cake mix for warmer flavor or a gluten free vanilla cake mix to make the dessert gluten free.
1 cup (2 sticks) unsalted butter, melted or sliced: replace with 1 cup melted coconut oil for a hint of coconut or 1 cup unsalted margarine for a dairy free option.

Pro Tips

1. Warm the apple filling slightly on the stove or in the microwave before assembling. That helps it release some steam and meld with the caramel faster so the middle finishes bubbling at the same time the top is golden.

2. If you want a craggier, more cobbler like top, sprinkle the cake mix from higher up so it falls in a more uneven layer. For a smoother crust, press the cake mix lightly into an even layer before adding the butter.

3. Use room temperature butter and pour it slowly in a thin stream, or dot the surface with small slices of butter placed close together. This encourages even saturation of the dry cake mix so there are no dry pockets.

4. Toast the nuts briefly in a dry skillet until fragrant and let them cool before scattering on top. Toasting brings out deeper flavor and keeps them from going soft in the bake.

Caramel Apple Dump Cake Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

506

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish
3. Can opener
4. Small mixing bowl
5. Measuring cups and measuring spoons
6. Rubber spatula or large spoon for spreading
7. Liquid measuring cup or ladle for pouring melted butter and caramel
8. Baking sheet to catch drips (optional but helpful)
9. Oven mitts and cooling rack

Ingredients

2 (21 ounce) cans apple pie filling
1 cup caramel sauce or 8 ounce jar caramel topping
1 (15.25 ounce) box yellow cake mix
1 cup (2 sticks) unsalted butter, melted or sliced
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts, optional
Pinch of salt, optional

Directions

Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
Pour the two cans of apple pie filling into the prepared dish and spread into an even layer.
Drizzle the caramel sauce evenly over the apple pie filling.
In a small bowl combine the ground cinnamon, ground nutmeg, and pinch of salt if using; sprinkle the spice mixture over the apples and caramel.
Evenly sprinkle the dry yellow cake mix over the apple and caramel layers, covering as much surface as possible.
Sprinkle the packed light brown sugar evenly over the cake mix.
Scatter the chopped pecans or walnuts over the top if using.
Pour the melted unsalted butter evenly over the entire surface, or dot with sliced butter so it melts through the cake mix.
Bake for 40 to 50 minutes until the top is golden and bubbling around the edges; let cool 10 to 15 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.