Let me tell you – the first time I pulled a caramel apple dump cake from the oven, the scent was pure magic. Seriously, I thought I’d time-traveled straight into my grandma’s kitchen. The gooey caramel, warm apples, and buttery cake topping bubbling away… it’s the kind of aroma that makes neighbors pause outside your door! I stumbled onto this recipe on a chilly October afternoon, craving something sweet but not ready to fuss with pie crusts or fancy pastries. (Honestly, dump cakes are my secret weapon for instant gratification.)
Caramel apple dump cake is more than just a dessert – it’s a warm hug in a baking dish. You don’t need baking expertise, just a few pantry staples and some autumn apples. Every time I whip up this cake, it brings back memories of hayrides, cozy socks, and lazy Sunday afternoons spent with family. There’s something special about the way the caramel melts into the apples, creating a gooey layer that’s out of this world. And the best part? You barely have to “cook” at all – just dump, bake, and dig in.
If you’re after an easy fall dessert that will wow your friends (and your taste buds), you’ve found it. Caramel apple dump cake is perfect for busy parents, last-minute guests, or anyone who just wants to savor the flavors of autumn without a ton of work. I’ve tested this recipe more times than I can count, tweaking the ratios and adding my own twist. Trust me, those golden edges and caramel pockets are worth every minute. Ready to make your kitchen smell like fall? Let’s get baking!
Why You’ll Love This Caramel Apple Dump Cake Recipe
- Quick & Easy: No complicated steps – just layer, bake, and serve. You can have this ready for the oven in under 10 minutes.
- Simple Ingredients: You probably have everything you need on hand (or just a short grocery run away).
- Perfect for Autumn Gatherings: This cake shines at potlucks, family dinners, Halloween parties, or any cozy night in.
- Crowd-Pleaser: Kids, adults, picky eaters – everyone goes back for seconds. It’s my go-to when I want dessert to disappear quickly.
- Unbelievably Delicious: Think tender apples, rich caramel, and a golden cake topping that’s crisp on the surface but soft underneath. It’s comfort food at its best.
What sets this caramel apple dump cake apart? Well, for starters, I blend a hint of cinnamon with the apples and use salted caramel sauce. That tiny bit of salt balances the sweetness and makes the flavors pop. I also use a mix of tart and sweet apples – Granny Smith and Honeycrisp are my favorites for that “just right” texture. Some recipes skip the caramel or use only canned pie filling, but trust me, adding real apple slices and a drizzle of caramel makes all the difference.
This isn’t just another dump cake recipe. It’s the one friends ask for after every get-together, the one my family requests every Thanksgiving, and the one I make when I need a little comfort in a bowl. It’s also forgiving – you don’t have to measure perfectly or fuss over technique. Just get those layers in the pan and let your oven do the magic. The result? A dessert that feels homemade, tastes indulgent, and looks gorgeous enough for Pinterest (I mean, just look at those caramel ribbons!).
If you’re craving something sweet, cozy, and downright irresistible, this caramel apple dump cake is calling your name. Let’s face it, sometimes the simplest desserts are the most memorable – and this one’s a keeper.
Ingredients Needed
This caramel apple dump cake recipe uses a handful of ingredients to create big flavor and a satisfyingly gooey texture. I love that most of these are pantry staples, which means you can whip this up whenever the mood strikes – no special shopping required. Here’s what you’ll need:
- For the Apple Base:
- 3 cups (about 3 medium) apples, peeled, cored, and sliced (Granny Smith for tartness, Honeycrisp for sweetness)
- 1 teaspoon ground cinnamon (adds warmth and flavor)
- 1/4 cup granulated sugar (helps the apples caramelize)
- 1/2 cup caramel sauce (store-bought or homemade, salted or unsalted – I go for salted caramel)
- 1 tablespoon lemon juice (keeps apples from browning and adds brightness)
- For the Cake Topping:
- 1 box (15.25 oz / 432 g) yellow cake mix (classic dump cake choice – you can use spice cake mix for extra autumn flavor)
- 1/2 cup (1 stick / 113 g) unsalted butter, melted (for that golden, crispy topping)
- 1/3 cup chopped pecans or walnuts (optional, adds crunch and nutty flavor)
- 1/4 teaspoon kosher salt (optional, for balance – especially if using unsalted caramel)
- For Serving (Optional):
- Vanilla ice cream or whipped cream (highly recommended – the cold and creamy contrast is dreamy!)
Ingredient Notes & Tips:
- If you’re short on time, swap fresh apples for two cans (21 oz each) of apple pie filling. It’s not quite the same but still delicious.
- Want to make it gluten-free? Use your favorite gluten-free yellow cake mix – I’ve had great results with King Arthur’s blend.
- For dairy-free, sub in vegan butter and check your caramel sauce ingredients.
- Spice things up: try adding a pinch of nutmeg or allspice with the cinnamon.
- I’m partial to Smucker’s or Trader Joe’s caramel sauce when I’m not making my own.
- You can skip the nuts if there are allergies, or swap for sunflower seeds for crunch.
This ingredient lineup is super flexible. If apples aren’t in season, pears work surprisingly well. And if you love extra caramel, drizzle a little more before serving – you won’t regret it!
Equipment Needed
One of the joys of caramel apple dump cake is how little equipment you actually need. Here’s what I use every time:
- 9×13-inch (23×33 cm) baking dish: Glass or ceramic works best for even baking. If you don’t have one, two 8×8-inch pans are fine – just keep an eye on baking time.
- Mixing bowls: For tossing the apples and mixing the cake topping. I use one large bowl for apples and a small bowl for melting butter.
- Measuring cups and spoons: For precise ingredient amounts. (I’ll admit, I sometimes eyeball the cinnamon.)
- Peeler and corer: Makes prepping apples so much easier. If you don’t have these, a sturdy paring knife will do the trick.
- Spatula or spoon: For spreading layers evenly and scraping the bowl clean.
- Knife and cutting board: For slicing apples. I like a sharp chef’s knife for quick work.
If you’re using store-bought pie filling, you can skip the peeler and corer. Also, I’ve baked this cake in disposable aluminum pans for potlucks (less cleanup!). Just be sure to double the pan if it feels flimsy – you don’t want caramel leaking everywhere. I keep a silicone spatula handy for getting every last drop of caramel out of the bowl. And if you use nonstick pans, remember to avoid metal utensils to keep them scratch-free.
Budget tip: Thrift stores are gold mines for baking dishes and sturdy spatulas. I snagged my favorite cake pan for $2!
Preparation Method
Ready for the easiest autumn dessert ever? Follow these step-by-step instructions for caramel apple dump cake perfection:
-
Prep the apples (10 minutes):
Peel, core, and slice your apples into 1/4-inch (0.6 cm) thick pieces. Toss them in a large bowl with lemon juice, cinnamon, and granulated sugar. Give them a good mix – you want every slice coated for even flavor.
Tip: If your apples seem dry, let them sit for 5 minutes to release some juices. -
Layer the apples (2 minutes):
Spread the apple mixture evenly over the bottom of your greased 9×13-inch baking dish.
Warning: If your dish is deep, the apples may shrink as they bake. That’s normal! -
Add caramel sauce (1 minute):
Drizzle the caramel sauce evenly over the apples. Try to cover as much surface as possible – those pockets of caramel are everything!
If you love extra gooeyness, swirl a little extra caramel around the edges. -
Sprinkle cake mix (2 minutes):
Open your cake mix and sprinkle it evenly over the apple and caramel layers. (Don’t stir!) You want a solid layer, but a few gaps are okay; they let caramel bubble up.
Tip: Use your hands to break up any cake mix lumps. -
Add butter (1 minute):
Pour the melted butter slowly and evenly over the cake mix. Try to cover as much of the topping as possible – this helps with browning.
If you miss a few dry spots, that’s okay; they’ll crisp up nicely. -
Top with nuts and salt (optional, 1 minute):
Sprinkle chopped pecans or walnuts over the surface, followed by a pinch of kosher salt if desired. The nuts will toast as the cake bakes. -
Bake (45-55 minutes):
Place the dish in a preheated oven at 350°F (175°C). Bake until the top is golden brown and bubbling, and the apples are tender.
Check at 45 minutes; if the top is still pale, give it 5-10 more minutes. You want crispy edges and a soft, cake-like top. -
Cool slightly (5-10 minutes):
Remove from the oven and let the cake sit for at least 10 minutes before scooping. This helps the caramel thicken and makes serving easier.
If you try to serve immediately, things might be a bit runny (but still delicious!). -
Serve:
Spoon warm dump cake into bowls and top with vanilla ice cream or whipped cream. I always drizzle a little extra caramel for good measure.
Pro tip: Serve straight from the baking dish for rustic charm.
Troubleshooting:
- If your topping looks dry, add a few extra pats of butter during baking.
- If the cake mix isn’t browning, move the dish to the top rack for the last 10 minutes.
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Honestly, the hardest part is waiting for it to cool enough to eat!
Cooking Tips & Techniques
I’ve made caramel apple dump cake more times than I can count, and here’s what I’ve learned from trial, error, and a few (delicious) mishaps:
- Even layering matters: Spread apples and caramel as evenly as you can. Uneven layers can cause the cake mix to bake up patchy or leave dry spots.
- Butter placement is key: Don’t just pour butter in one spot – try to drizzle it all around. Use a spoon if needed to help spread it out.
- Apples too soft? Too firm? Softer apples will melt into the base, while firmer ones keep their shape. I like a mix for texture. If you only have one kind, adjust baking time: softer apples need less, firmer more.
- Prevent sogginess: If your apples are extra juicy, toss them with a tablespoon of flour or cornstarch before layering. This helps soak up moisture.
- Check for doneness: The cake is ready when the top is golden and the edges are bubbling. If in doubt, poke a few spots with a fork – the cake mix should be cooked through and not powdery.
- Timing tricks: Prep the apples ahead and store them in lemon water in the fridge. That way, you can assemble everything in minutes when you’re ready to bake.
- Multitask: While the cake bakes, scoop your ice cream or make whipped cream. It’s all about getting dessert on the table while the cake’s warm.
One time I forgot the butter on top – and the result was a dry, crumbly mess. Don’t make my mistake! If you see dry cake mix spots mid-bake, just add a little more melted butter. And if you want extra crunch, add more nuts to the topping or sprinkle granulated sugar on top for a crispy finish.
Consistency is all about even layering and not overbaking. If the top looks set but the middle jiggles too much, let it go another 5-8 minutes. You’ll be rewarded with the perfect scoopable dessert!
Variations & Adaptations
Caramel apple dump cake is endlessly adaptable, so you can tweak it to suit your tastes, dietary needs, or the season. Here are some of my favorite ways to switch things up:
- Gluten-Free: Use a gluten-free yellow cake mix and double-check your caramel sauce ingredients. (King Arthur and Betty Crocker both make great mixes.)
- Dairy-Free: Swap butter for vegan margarine or coconut oil, and use a dairy-free caramel sauce. I’ve tried Miyoko’s vegan butter with good results.
- Seasonal twists: Use pears instead of apples for a late-fall variation, or add fresh cranberries for a tart kick. A handful of dried cherries also works well.
- Flavor boost: Stir a little apple pie spice or ground ginger into the apples for extra warmth. Or swap yellow cake mix for spice cake mix to ramp up the autumn notes.
- No nuts needed: If you’re avoiding nuts, try oats or granola sprinkled on top for crunch.
- Different cooking methods: Make it in a slow cooker on LOW for 3-4 hours if you want a set-it-and-forget-it version. (Just be sure to grease the liner well.)
- Personal twist: Last Thanksgiving, I added a layer of thinly sliced pears under the apples and used half caramel, half dulce de leche. The result? Divine.
Don’t be afraid to play around. Maybe you love tart apples, or you want to add a handful of raisins. The beauty of dump cake is its flexibility – you pretty much can’t mess it up. If you’re baking for allergies, always check labels and go nuts-free if needed. And if you’re all about that caramel, double the amount and drizzle more on top after baking!
Serving & Storage Suggestions
This caramel apple dump cake is best served warm – that’s when the caramel is gooey and the apples are at their sweetest. Scoop big spoonfuls into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold and warm is unbeatable (trust me, it’s my family’s favorite way to eat it!).
For presentation, I like to sprinkle a little cinnamon over the top or add a few chopped nuts for color. If you’re serving a crowd, just bring the whole baking dish to the table (rustic is the way to go for this dessert). Pair with coffee, chai, or hot cider for the ultimate cozy treat.
Storage is easy: cover leftovers tightly and keep in the fridge for up to 4 days. The flavors deepen overnight, and the cake topping stays tender. For longer storage, portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave (30-45 seconds per serving) or in a low oven (300°F/150°C for 10-15 minutes).
Tip: If the cake seems dry after reheating, add a drizzle of caramel or a splash of cream. It’ll taste just as good as day one!
Nutritional Information & Benefits
Here’s an estimate for one serving (1/10th of the pan):
- Calories: 320
- Fat: 14g
- Carbohydrates: 50g
- Sugar: 28g
- Protein: 3g
Apples are the star here, bringing fiber, vitamin C, and antioxidants. Using fresh apples keeps the sugar a bit lower than pie filling, and you can cut back on added sugar if you prefer. Nuts add healthy fats and a touch of protein. For gluten-free or dairy-free diets, swap in safe mixes and butters.
Allergen notes: Contains wheat, dairy, and nuts (if used). Always check labels if baking for sensitivities. In my experience, swapping for allergy-friendly products works beautifully.
I love this dessert because it satisfies that sweet craving while sneaking in fruit. Plus, making it at home means you control the ingredients. That’s a win in my book!
Conclusion
There’s a reason caramel apple dump cake is my go-to autumn dessert. It’s simple, comforting, and absolutely delicious – the kind of treat that brings everyone running to the kitchen. Whether you’re baking for a crowd, your family, or just yourself, this recipe promises cozy vibes and pure satisfaction. The layers of apple, caramel, and cake mix combine for a dessert that’s much greater than the sum of its parts.
Feel free to make it your own: switch up the fruit, try different toppings, or play with mix-ins. That’s the beauty of dump cakes – they’re foolproof and endlessly customizable. I’ve made this dozens of times (sometimes with a little extra caramel and a scoop of ice cream), and it never disappoints.
If you love easy fall desserts, give this caramel apple dump cake a try! Let me know in the comments how yours turned out or if you put your own spin on it. Happy baking, and may your kitchen always smell like autumn!
FAQs
Can I use canned apple pie filling instead of fresh apples?
Yes! Two cans (21 oz each) of apple pie filling work well. It’s even faster, though I prefer the flavor and texture of fresh apples.
Does caramel apple dump cake need to be refrigerated?
Leftovers should be covered and refrigerated. It’ll keep for up to 4 days and reheats beautifully.
Can I make this recipe gluten-free?
Absolutely. Just use your favorite gluten-free cake mix and double-check your caramel sauce for hidden wheat ingredients.
What apples work best for this recipe?
Tart apples like Granny Smith hold their shape, while sweeter varieties like Honeycrisp add flavor. Use a mix for the best result.
Can I bake caramel apple dump cake in advance?
Yes! Bake up to a day ahead, then reheat gently before serving. The flavors actually improve overnight.
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Caramel Apple Dump Cake
- Total Time: 55-65 minutes
- Yield: 10 servings 1x
Description
This easy caramel apple dump cake is a cozy fall dessert featuring gooey caramel, tender apples, and a buttery cake topping. Perfect for gatherings or lazy nights, it comes together quickly with pantry staples and minimal prep.
Ingredients
- 3 cups apples (about 3 medium), peeled, cored, and sliced (Granny Smith and Honeycrisp recommended)
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 cup caramel sauce (salted or unsalted)
- 1 tablespoon lemon juice
- 1 box (15.25 oz) yellow cake mix (or spice cake mix)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup chopped pecans or walnuts (optional)
- 1/4 teaspoon kosher salt (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Peel, core, and slice apples into 1/4-inch thick pieces. Toss with lemon juice, cinnamon, and granulated sugar in a large bowl.
- Spread apple mixture evenly in the prepared baking dish.
- Drizzle caramel sauce evenly over the apples.
- Sprinkle cake mix evenly over the apple and caramel layers. Do not stir.
- Pour melted butter slowly and evenly over the cake mix.
- Sprinkle chopped nuts and kosher salt (if using) over the top.
- Bake for 45-55 minutes, until the top is golden brown and bubbling and apples are tender. Check at 45 minutes; bake longer if needed.
- Remove from oven and let cool for 10 minutes before serving.
- Spoon warm cake into bowls and top with vanilla ice cream or whipped cream. Drizzle with extra caramel if desired.
Notes
For gluten-free, use a gluten-free cake mix. For dairy-free, substitute vegan butter and check caramel sauce ingredients. You can use canned apple pie filling for convenience, or swap apples for pears. Add a pinch of nutmeg or allspice for extra warmth. If topping looks dry during baking, add extra melted butter. Serve warm for best texture; leftovers keep in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/10th of the pan
- Calories: 320
- Sugar: 28
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 3
- Protein: 3
Keywords: caramel apple dump cake, fall dessert, easy apple cake, dump cake recipe, autumn baking, caramel apple dessert
