Description
This Caramel Apple Dump Cake is an easy-to-make, crowd-pleasing dessert featuring sweet apple pie filling layered with a yellow cake mix, drizzled with buttery caramel sauce, and baked to a golden, crisp perfection. Served warm with vanilla ice cream or whipped cream, it combines classic fall flavors with effortless preparation.
Ingredients
Scale
Fruit Base
- 2 cans (21 oz each) apple pie filling
Cake Topping
- 1 box (15.25 oz) yellow cake mix
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
Other Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup caramel sauce (plus extra for drizzling)
For Serving
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat & prep your pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray, or line it with foil for easier cleanup, leaving an overhang to lift the cake out later. Make sure the oven reaches full temperature to achieve a crisp topping and bubbling filling.
- Prepare the apples (if using fresh): If not using canned apple pie filling, peel, core, and slice 5–6 medium apples into 1/4-inch slices. Toss slices with 2–3 tablespoons brown sugar, 1 teaspoon cinnamon, and a pinch of nutmeg. Taste and adjust seasoning as needed to your preference.
- Layer the apple base: Spoon the apple pie filling or fresh apple mixture into the prepared baking dish, spreading it into an even, mostly flat layer using the back of a spatula or large spoon to ensure consistent apple distribution in each bite.
- Sprinkle the cake mix and spices: Evenly sprinkle the entire box of yellow cake mix over the apples without smoothing it. Dust the cake mix with ground cinnamon and nutmeg. Gently tap the sides of the dish to let the dry cake mix settle into gaps for an even crust.
- Add caramel and melted butter: Warm caramel sauce slightly if thick, then drizzle about 1 cup in a grid pattern over the cake mix, avoiding pooling. Pour melted butter slowly and evenly over the top in thin streams or dollops, making sure the entire surface is moistened. Do not stir; the butter will soak in as it bakes, creating a crisp topping.
- Bake and monitor: Place the dish on the middle rack of the oven and bake for 35–45 minutes until the top is golden and the apple filling bubbles around the edges. If the top browns too quickly, tent loosely with foil and continue baking. For fresh apples, an additional 8–10 minutes may be necessary for tenderness.
- Rest, finish, and serve: Remove the cake from the oven and let it rest for 10–15 minutes to thicken the juices slightly. Drizzle extra warm caramel on top if desired. Serve warm with scoops of vanilla ice cream or dollops of whipped cream for the perfect comforting dessert.
Notes
- Using canned apple pie filling saves time but fresh apples provide a fresher taste; adjust baking time accordingly if using fresh.
- Make sure the oven is fully preheated before baking to ensure a crisp topping and properly cooked filling.
- If the cake top browns too fast, cover loosely with foil to prevent burning.
- Resting the cake before serving allows the juices to thicken and makes scooping neater.
- For extra flavor, try adding a pinch of nutmeg or increase cinnamon to taste.
- Using a liquid measuring cup with a spout for melted butter helps pour evenly and prevents butter puddles that may burn.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel apple dump cake, apple dessert, easy cake, fall dessert, caramel apple cake, yellow cake mix dessert
