Caramel Apple Dump Cake (Easy 5-Ingredient Fall Dessert)

This caramel apple dump cake is what I bake when I want the cozy flavor of apple pie with about a tenth of the work. You dump apple pie filling and caramel into a pan, cover it with dry cake mix and butter, and the oven turns it into a bubbling, golden dessert with crisp edges and a soft, gooey middle.

Below I will explain why the method works, which ingredients matter most, the exact steps, a few tips for avoiding dry spots, easy variations with fresh apples, and how to store leftovers. The printable recipe card with measurements and estimated nutrition is waiting at the bottom of the post.

Why This Caramel Apple Dump Cake Works

A dump cake is not really a cake in the classic sense. It is closer to a cobbler, where a fruit layer bakes under a buttery, crumbly topping. The magic is that the dry cake mix absorbs butter from above and juice from below and bakes into a crisp, golden crust.

• Only five main ingredients. Apple pie filling, caramel sauce, cake mix, butter and pecans, plus a little cinnamon if you like.
• No mixer, no bowls. Everything goes straight into the baking dish, so cleanup is one pan and a spoon.
• Big fall flavor. Cinnamon apples and caramel taste like a county fair caramel apple in spoonable form.
• Feeds a crowd. One 9×13-inch pan gives you 12 generous servings for potlucks, school events or Thanksgiving week.

It is the kind of easy fall dessert that looks homemade and tastes homemade, even though the hands-on time is shorter than preheating the oven.

I also love how forgiving it is. Kids can help layer the pan, it travels well to a potluck in the same dish it baked in, and it holds warm on the counter while dinner wraps up. If you need a dessert for Halloween night, a Friendsgiving or a busy weeknight when someone asks for something sweet, this is the recipe to keep in your back pocket. A couple of cans in the pantry and a box of cake mix mean you are always about an hour away from a warm apple dessert.

Ingredients You Will Need

Because there are so few ingredients, each one does real work. Here is what to buy and why it matters.

• Apple pie filling: two 21-ounce (595 g) cans create a thick, saucy fruit layer that will not turn watery.
• Caramel sauce: a thick jarred caramel or dulce de leche swirled into the apples, plus extra for drizzling. Avoid thin ice cream syrup, which can disappear into the fruit.
• Yellow or spice cake mix: one standard 15.25-ounce (432 g) box. Spice cake doubles down on fall flavor, while yellow or butter cake lets the caramel shine.
• Butter: 3/4 cup (170 g), cold and thinly sliced, or melted. Salted butter adds a salted caramel note.
• Pecans: a half cup of chopped pecans for crunch. Walnuts work too, or leave them out for a nut-free pan.
• Cinnamon: one teaspoon stirred into the apples for warmth.

Butter Slices or Melted Butter?

This is the question I hear most about any dump cake, and both methods work. The difference is the texture of the topping.

• Thin cold slices: cover the cake mix in an even layer of butter slices, edge to edge. You get a crisp, cobbler-like top with a few crumbly spots. This is my go-to.
• Melted butter: drizzle it slowly and evenly over the entire surface. The topping bakes more uniformly and slightly softer, almost like a crumb cake.
• The hybrid: use slices across the pan, then brush a couple of tablespoons of melted butter on any bare corners you can still see.

Whichever you choose, the goal is to leave as little dry powder showing as possible. Dry patches of cake mix stay dusty after baking, and that is the most common complaint with this kind of dessert.

How to Make Caramel Apple Dump Cake

Heat your oven to 350°F (175°C) and lightly grease a 9×13-inch (23 x 33 cm) baking dish. Then follow these simple steps.

1. Spread the apples. Pour both cans of apple pie filling into the dish. Use kitchen scissors or a knife to cut any large apple slices into bite-size pieces, then sprinkle with cinnamon and spread evenly.
2. Swirl in the caramel. Drizzle 1/2 cup of caramel sauce over the apples and gently swirl it in with a spoon.
3. Add the cake mix. Sprinkle the dry cake mix evenly over the fruit. Do not stir. Level it lightly with the back of a spoon.
4. Top with butter. Cover the cake mix completely with thin butter slices, or drizzle evenly with melted butter.
5. Add the pecans. Scatter the chopped pecans over the top.
6. Bake. Bake for 45 to 50 minutes, until the top is deep golden brown and the apples are bubbling up around the edges.
7. Rest and drizzle. Let the dump cake cool for 15 minutes, then drizzle with the remaining caramel and serve warm.

The short rest matters. Straight from the oven, the fruit layer is molten and very runny. Fifteen minutes lets it thicken so each scoop holds together while still being warm and gooey.

Tips for the Best Apple Dump Cake

• Break up big apple slices. Canned filling often has long slices that are hard to scoop. A few snips with scissors makes serving much easier.
• Do not stir the layers. The layered structure is what creates the crisp top. Stirring gives you a gummy cake instead.
• Watch the color, not only the timer. Pale topping means the mix has not fully baked. Give it 5 more minutes until it is deep golden.
• Use a glass or ceramic dish. Metal pans work, but acidic fruit can react with bare aluminum. Glass also lets you see the bubbling edges.
• Serve with something cold. Vanilla ice cream or lightly sweetened whipped cream balances the rich caramel.

If you love fall baking, try my classic apple crisp with an oat crumble topping or a pan of frosted pumpkin bars with cream cheese frosting. For something richer, the pumpkin cheesecake bars on a gingersnap crust are a holiday favorite. You will find even more ideas in my dessert recipe collection.

Easy Variations

• Fresh apple version: toss 6 cups (about 6 medium) peeled, thinly sliced apples with 1/2 cup brown sugar, 1 tablespoon lemon juice, 2 tablespoons flour and 1 1/2 teaspoons cinnamon. Add 10 to 15 minutes to the bake time.
• Salted caramel: sprinkle a pinch of flaky sea salt over the final caramel drizzle.
• Oat crumble top: mix 1/2 cup old-fashioned oats into the pecans for extra crunch.
• Apple cranberry: scatter 1 cup fresh or frozen cranberries over the apples for a tart, festive holiday pan.
• Slow cooker dump cake: layer the same way in a greased 6-quart slow cooker and cook on high for about 2 hours with a paper towel under the lid to catch condensation.

For fresh apples, choose a firm variety that holds its shape, such as Honeycrisp, Granny Smith, Braeburn or Pink Lady. A mix of sweet and tart apples gives the best flavor.

Common Mistakes and How to Fix Them

What to Serve With Caramel Apple Dump Cake

This dessert is rich and sweet, so something creamy or cool alongside it is perfect. Here are my favorite pairings for a fall dinner or a holiday table.

• Vanilla bean ice cream melting into the warm apples is the classic choice.
• Cinnamon whipped cream made with heavy cream, a spoon of powdered sugar and a pinch of cinnamon.
• A hot drink like coffee, chai or warm apple cider to round out the cozy flavors.
• A cozy supper first, such as a bowl of creamy pumpkin soup for chilly nights or a comforting casserole.

Make Ahead, Storage and Reheating

You can bake the dump cake up to 1 day ahead. Cool it completely, cover the dish tightly and refrigerate it. Reheat covered with foil at 325°F (165°C) for 15 to 20 minutes, then uncover for the last 5 minutes to crisp the top. Single servings warm up in the microwave in about 30 seconds.

Leftovers keep in the refrigerator for 3 to 4 days. Because the fruit layer is moist, it is best not to leave it at room temperature for more than 2 hours, and you can check other storage times on the FoodSafety.gov cold food storage chart. You can also freeze cooled portions for up to 3 months, though the topping will be a little softer after thawing.

Frequently Asked Questions

Ready to bake? Here is the full printable caramel apple dump cake recipe with exact measurements and estimated nutrition.

Caramel Apple Dump Cake

An easy fall dessert with apple pie filling, caramel sauce, cake mix, butter and pecans baked into a gooey, golden dump cake.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Cooling 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Apple layer

• 2 cans apple pie filling 21 ounces each (595 g each)
• 1 teaspoon ground cinnamon
• 1/2 cup thick caramel sauce for the apple layer

Topping

• 1 box yellow or spice cake mix 15.25 ounces (432 g), dry
• 3/4 cup butter 1 1/2 sticks, cold and thinly sliced or melted (170 g)
• 1/2 cup chopped pecans (55 g)

To finish

• 1/4 cup caramel sauce for drizzling
• vanilla ice cream or whipped cream for serving, optional

Method

 

1. Heat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread the apple pie filling in the dish, snipping any large apple slices into bite-size pieces. Sprinkle with cinnamon.
3. Drizzle 1/2 cup caramel sauce over the apples and gently swirl it in.
4. Sprinkle the dry cake mix evenly over the apples without stirring, and level it lightly with the back of a spoon.
5. Cover the cake mix completely with thin butter slices, or drizzle evenly with melted butter. Scatter the pecans on top.
6. Bake for 45 to 50 minutes, until the top is deep golden brown and the filling bubbles around the edges.
7. Cool for 15 minutes, drizzle with the remaining caramel and serve warm with ice cream or whipped cream.

Notes

Fresh apples: Use 6 cups sliced apples tossed with 1/2 cup brown sugar, 1 tablespoon lemon juice, 2 tablespoons flour and 1 1/2 teaspoons cinnamon, and add 10 to 15 minutes to the bake time.

Smaller cake mix boxes: If your box is about 13 ounces, reduce the butter by 2 to 3 tablespoons.

Storage: Refrigerate covered for up to 4 days or freeze for up to 3 months.

Nutrition is an estimate per serving, without ice cream, and will vary with the brands used.

I hope this cozy pan of caramel apples brings a little extra warmth to your fall table. If you bake it, please leave a comment and a star rating below and tell me whether you went team butter slices or team melted butter. Happy baking!