Caramel Apple Dump Cake With Rich Homemade Caramel Frosting
When I first made this caramel apple dump cake, I didn’t expect the smell alone to stop my family in their tracks. The sweet, buttery aroma of caramel bubbling around the edges, paired with the warm scent of soft baked apples—it’s enough to get forks out before it even cools. And who could blame them? It’s one of those desserts that feels both rustic and luxurious at the same time.
I’ve tried plenty of apple dump cake recipes over the years, but this one hits differently. We’re not using a shortcut caramel drizzle here—nope, we’re going all in with a from-scratch caramel frosting that brings this humble cake up about ten notches. Even better? This recipe’s as relaxed as your favorite Sunday afternoon. You don’t need to fuss with mixers or special gear.
Whether you're pairing this with a cozy caramel apple drink (yes, even the boozy kind) or serving it as a follow-up to a potluck, it fits. It’s got that soul-warming quality like chocolate dump cake but with the fruity depth of a cherry dump cake recipe. Oh, and if you’ve ever doubted the brilliance of a cake mix dump cake—this one will convert you. Every time.
Servings: 12 slices
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups chopped canned apples (drained)
- 1 box yellow cake mix
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a saucepan over medium heat, melt the butter and sugar together until the mixture turns golden brown. Slowly whisk in the cream and vanilla, then remove from heat. Let it cool slightly.
- In a large bowl, whisk the eggs. Add the flour, baking powder, salt, and milk, stirring until smooth.
- Fold in the chopped apples. Pour the batter into the prepared dish.
- Sprinkle the dry cake mix evenly over the top. Drizzle half of the caramel sauce over the cake mix.
- Top with chopped pecans if using.
- Bake for 35–40 minutes or until golden and bubbling. Let cool slightly before serving. Drizzle with the remaining caramel sauce.