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Caramel Apple Dump Cake

When you are craving the deep, spiced flavors of a traditional apple pie but lack the time for rolling out pastry, this Caramel Apple Dump Cake is the ultimate "low-effort, high-reward" solution. This recipe transforms a handful of pantry staples—like yellow cake mix and apple pie filling—into a bubbling, decadent cobbler-style dessert. By layering caramel bits between the fruit and the cake, you create pockets of molten gold that perfectly complement the warmth of ground cinnamon and nutmeg. It is a rustic, comforting dish that proves the most satisfying desserts are often the simplest to assemble.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 12

Ingredients

  • 2 20 oz cans Apple Pie Filling
  • 2 tsp Ground Cinnamon plus extra for topping
  • 1 tsp Ground Nutmeg
  • 1 1/2 cups Caramel Bits or chopped soft caramels
  • 1 box Yellow Cake Mix
  • 3/4 cup 1 1/2 sticks Butter, sliced into thin pats
  • For Serving: Caramel Sauce and Vanilla Ice Cream

Instructions

  • Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 13x9 inch casserole or baking dish.
  • Season the Fruit: In a medium bowl, combine both cans of apple pie filling with the cinnamon and nutmeg. Stir until the fruit is evenly coated in spices.
  • The Base Layer: Pour the spiced apple mixture into the prepared dish and smooth it out into an even layer using a spatula.
  • Add the Caramel: Evenly sprinkle the caramel bits over the top of the apples.
  • The Cake Topping: Pour the dry yellow cake mix directly over the caramel/apple layer. Use your spatula to spread the mix into a smooth, even surface. Do not stir the cake mix into the fruit.
  • Add the Butter: Place the thin slices of butter in rows across the top of the cake mix, covering as much of the surface as possible. Optional: Sprinkle a little extra cinnamon over the butter.
  • Bake: Place in the oven and bake for 45 minutes. The top should be lightly browned and the fruit/caramel should be bubbling up at the edges.
  • Serve Warm: Scoop into bowls while still warm. Top each serving with a large scoop of vanilla ice cream and a generous drizzle of caramel sauce.

Notes

  • Butter Coverage: To avoid dry flour spots on top, ensure the butter is sliced very thin so it covers the maximum surface area of the cake mix.
  • Fruit Variations: This recipe works beautifully with peach or cherry pie filling if you want to switch up the flavors!
  • Add Some Crunch: For a bit of extra texture, sprinkle 1/2 cup of chopped pecans or walnuts over the caramel bits before adding the cake mix.
  • Make Ahead: You can assemble the fruit and cake layers a few hours in advance, but don't add the butter until you are ready to put it in the oven.