A quick and easy dessert has never been so delicious! This Caramel Apple Dump Cake may just be the perfect fall dessert.
I would suggest this to anyone making a holiday dinner, but feeling leery of baking a pie. This apple dump cake recipe is just 4 ingredients… easy peasy and I will walk you right through it. You’ve got this!
Caramel Apple Dump Cake
This is a classic “true” dump cake. The results are similar to a cobbler. You really do just dump the four ingredients in and bake.
As long as you distribute the ingredients somewhat evenly, the recipe is basically fool proof. Even slightly over or under baked it will still be tasty. I added caramel into this apple dump cake, since I think it elevates the final dessert quite a bit. The caramel makes the cake team even better with ice cream in my opinion as well.
How to Make Caramel Apple Dump Cake
Here is a visual guide to making the apple dump cake with caramel. Full printable recipe card can be found below.
Ingredients Needed
- box yellow cake mix or spice cake mix
- can of apple pie filling
- 1/2 jar of caramel topping
- 2 sticks of butter
- cooking spray
You will also need a baking dish, preferable 8 x 11 inches.
Directions
First, preheat the oven to 350 degrees and prep your baking dish with non-stick cooking spray.
Dump in apples and distribute them in bottom of dish. If you prefer, you can use your own Homemade Apple Pie Filling.
Spread caramel sauce over the apples. Find it with the ice cream toppings at the grocer.
Dump the dry cake mix in and spread it around.
Drizzle butter over the cake mix. Try to cover as much of the surface as you can.
Bake for 40-50 minutes.
Cut the cake and serve while it is still warm. While the cake is also delicious at room temperature or even slightly chilled. It is best freshly baked.
Top each slice with whipped cream or vanilla ice cream and enjoy!
Does apple dump cake need to be refrigerated?
Treat the cake much as you would a pie. It can be left out for up to two days. Make sure it is covers once it has been cut.
If you will need to store it longer keep it in the refrigerator. It will be good there for 5 days.
Can an apple dump cake be frozen?
I personally don’t see the point of freezing something so easy to make, but if you wish to do so it will be good up top 3 months in the freezer.
If you like this dump cake recipe, you may enjoy these too.
- Pineapple dump Cake
- Strawberry Dump Cake
- Pumpkin Dump Cake
- Peach Dump Cake
- Chocolate Cherry Dump Cake with Fudge Layer
- Blueberry Dump Cake
- 21 oz can apple pie filling
- 6 oz caramel sauce 1/2 most jars
- 1 box yellow cake mix swap for spice cake mix if you prefer
- 1 cup melted unsalted butter 2 sticks of butter
- Preheat oven to 350 degrees and coat an 8 x 11 baking dish with non-stick cooking spray.
- Dump the canned apples into the baking dish and spread out.
- Drizzle the caramel sauce over the apples, spread out with a spoon if there are clumps of caramel bits.
- Next, dump the dry cake mix over the layers of apple and caramel. Spread the mix out to cover the wet ingredients.
- Pour the melted butter over the cake mix layer, Distribute as evenly as you can, but don't fuss over it. The point of this recipe is it keep it super easy.
- Bake for 40 to 50 minutes until golden.
- Serve warm. Top the cake with whipped cream or a scoop of vanilla ice cream if you like. Pretty much anything that would be good with apple pie works well with this dessert.
Pecans are a popular addition to this dump cake. Simply sprinkle 3/4 of a cup of chopped pecans over the cake mix, before pouring on the butter.
Courtney says
This apple dump cake cooked up so nicely! I served it with fresh vanilla bean ice cream. Made some spiced coffee our guests. Total hit, thanks!
Claire says
This was just delicious.
I served it with cream and extra caramel and I am afraid we finished the lot after dinner on Sunday!
fiona lee says
I had my 12 year old make this. It came out so good and he is so proud of himself.
Everleigh's Noni says
Do you think this cake will work with sugar-free Apple pie filling and caramel sauce? I’m a diabetic and this looks so easy and has my mouth watering! Thanks in advance!
Robin Gagnon says
I haven’t tried it personally, but I don’t foresee that causing any problems in the recipe. Please let me know how it works out.
GAYE says
UPDATE: after sitting in the fridge for a few hours, it tasted wonderful. Much better than when it was hot or warm. The cake was more cakey and the excessive sweetness had disappeared. It is now very good and i recommend the recipe.