Name: Caramel Apple Dump Cake That Tastes Like Fall in Every Bite
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 (21-ounce) cans of apple pie filling; 1/2 cup caramel sauce (plus more for serving); 1 box yellow cake mix; 3/4 cup unsalted butter, sliced into pats

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You know how some recipes just feel like a warm hug on a chilly day? That’s what this Caramel Apple Dump Cake is for me. It’s easy, it’s rich, and it makes your house smell like a bakery exploded in the best way possible. The beauty of dump cake recipes like this one lies in how little effort they take. I mean, we’re literally just dumping things into a pan. You don’t need to channel your inner pastry chef or break out the stand mixer. We’re talking canned apple pie filling, boxed cake mix, and a serious drizzle of caramel. What’s not to love? And if you’re the type who swears by fresh apple cake or gets a kick out of a good chocolate dump cake, trust me—you’re in good company here. This dessert checks all the boxes: buttery, gooey, sweet but not cloying, and best of all? You can serve it to a crowd or eat it straight out of the pan (I won’t judge). It’s like caramel apple drinks alcohol edition—minus the hangover.

1) Key Takeaways
2) Easy Caramel Apple Dump Cake Recipe
3) Ingredients for Caramel Apple Dump Cake
4) How to Make Caramel Apple Dump Cake
5) Tips for Making Caramel Apple Dump Cake
6) Making Caramel Apple Dump Cake Ahead of Time
7) Storing Leftover Caramel Apple Dump Cake
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9) Caramel Apple Dump Cake Recipe
10) Nutrition

1) Key Takeaways

Fast and simple dessert with barely any prep
Uses pantry staples like cake mix and canned apples
Pairs well with ice cream, whipped cream, or coffee
Perfect for holidays, potlucks, or lazy weekends

2) Easy Caramel Apple Dump Cake Recipe

If I had to name one dessert that never fails to win people over, it’s this Caramel Apple Dump Cake. The moment it comes out of the oven, golden and bubbling at the edges, it turns into an instant crowd-pleaser. The recipe uses basic ingredients, and that’s part of its charm. No mixers, no fancy steps, just simple layers that bake into magic.

I always keep a can or two of apple pie filling on hand for recipes like this. It’s my emergency dessert plan. If I get a last-minute guest or a late-night craving, I can have this cake in the oven in five minutes flat. The rich caramel swirls blend with the tart apples, and when it all soaks into the buttery cake topping? It’s the stuff fall dessert dreams are made of.

This dish lands somewhere between a cobbler and a cake, with a texture that’s soft in the center and crisp on top. The main keyword, Caramel Apple Dump Cake, plays well with others, too. You could tweak it into a fresh apple cake, or spin it toward a chocolate dump cake. It even pairs nicely with warm caramel apple drinks (alcohol optional). If you’ve never tried dump cake recipes before, start here. It won’t let you down.

3) Ingredients for Caramel Apple Dump Cake

Apple Pie Filling: Two cans of apple pie filling create the base of the dessert. The apples are already tender and sweet, with that cinnamon-spiced flavor baked right in. That’s a shortcut I’ll never give up.

Caramel Sauce: A half cup drizzled over the filling adds richness and depth. It’s gooey, sticky, and clings to the apples in the best way. Save a little extra for serving, because no one ever complains about too much caramel.

Yellow Cake Mix: Just one box, dry from the package. You don’t need to mix it with eggs or milk. The cake mix becomes the crust, absorbing the juices from the filling below and turning golden on top.

Butter: I use three-quarters of a cup, sliced into thin pats and laid across the surface. As it melts, it sinks through the dry mix and creates that dreamy, crumbly topping that makes every bite of this dump cake a little bit sinful.

4) How to Make Caramel Apple Dump Cake

Step 1. Set your oven to 350°F and grab a 9×13-inch baking dish. Grease it lightly with butter or non-stick spray. This helps keep the caramel apple dump cake from sticking and makes cleanup easier.

Step 2. Pour both cans of apple pie filling into the dish and spread it out evenly. You want an even layer so each bite gets some of that sweet apple goodness.

Step 3. Drizzle your caramel sauce over the apple filling. Don’t worry about being neat. A few uneven ribbons make it look even better when baked.

Step 4. Sprinkle the dry yellow cake mix evenly over the filling. Try to avoid big clumps. You want the mix to form a rough, crumbly layer across the top.

Step 5. Slice the butter into thin pats and scatter them over the cake mix. Try to cover as much surface as possible. This step helps create that rich crust everyone loves in dump cake recipes.

Step 6. Bake for about 50 minutes. You’ll know it’s ready when the top turns golden and the edges start to bubble. The smell will tell you, too. It’s warm, buttery, and just a little sweet.

Step 7. Let it cool for 10 to 15 minutes. Serve warm with extra caramel sauce or a scoop of vanilla ice cream for the full effect.

5) Tips for Making Caramel Apple Dump Cake

Use real butter, not margarine. The richness of real butter brings out the full flavor of the caramel apple dump cake. It also gives the topping a better texture. You want golden and crisp, not greasy and soft.

Don’t stir the layers. I know it feels strange, but dump cake works best when you leave the ingredients where they are. Mixing the dry cake mix ruins the contrast between the soft base and the crunchy topping.

If you’re after a stronger caramel flavor, go ahead and double the drizzle. Just make sure not to flood the pan. The goal is richness, not soup. Some folks even sneak in a few caramel candies on top before baking, which melt down into surprise pockets of gooey sweetness.

6) Making Caramel Apple Dump Cake Ahead of Time

This dessert is a time-saver. You can assemble it early, stash it in the fridge, and pop it into the oven when guests show up. I’ve done this before family dinners and it’s always a hit. Just be sure to add the butter on top right before baking. If it sits too long, it soaks into the dry mix and won’t bake the same way.

Once baked, it holds well on the counter for a few hours. The texture stays nice and the flavor actually deepens a bit. If you need to reheat it, a few minutes in the oven works better than the microwave. That keeps the topping from going soft.

I’ve even made this caramel apple dump cake the night before and served it the next day with a splash of warmed cream. Works like a charm every time.

7) Storing Leftover Caramel Apple Dump Cake

Got leftovers? Lucky you. Scoop the remaining cake into an airtight container and keep it in the fridge. It’ll stay good for about four days. You might notice the top loses a bit of its crunch, but the flavor sticks around just fine.

When reheating, use the oven if you can. That helps crisp the topping again. If you’re short on time, a quick spin in the microwave works. I like to toss on some fresh caramel sauce just before serving. Maybe even a little whipped cream or a scoop of ice cream if I’m feeling indulgent.

And honestly, I’ve eaten it cold straight from the fridge. It’s still good. Some things just work, no matter the temperature.

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9) Caramel Apple Dump Cake Recipe