Name: Warm Caramel Apple Dump Cake with a Buttery Crust
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cans (21 oz each) apple pie filling; 1/2 cup caramel sauce (store-bought or homemade); 1 teaspoon ground cinnamon; 1 box (15.25 oz) yellow cake mix; 3/4 cup unsalted butter, sliced into thin pats; 1/2 cup chopped pecans or walnuts (optional); Vanilla ice cream or whipped cream (optional, for serving)

Jump to Recipe·Leave a Review

This warm caramel apple dump cake with a buttery crust is the kind of dessert I reach for when I want something effortless and comforting. With gooey spiced apples, sweet caramel, and a crisp, golden cake topping, it delivers all the cozy flavors of apple pie without the hassle. It’s perfect for fall evenings, family gatherings, or whenever I’m craving a dessert that feels like a hug in a bowl.

Why You’ll Love This Recipe

I love how easy this recipe is—no mixing bowls, no fancy techniques, and just a handful of ingredients. I literally dump everything into the baking dish and let the oven do the work. The result? A bubbling, golden dessert that tastes like I spent hours on it. The buttery cake topping browns perfectly while the apples become soft and caramelized underneath. It’s even better with a scoop of vanilla ice cream on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned apple pie filling
caramel sauce (store-bought or homemade)
ground cinnamon
boxed yellow cake mix
unsalted butter, sliced into thin pats
chopped pecans or walnuts (optional for crunch)
vanilla ice cream or whipped cream (optional for serving)

Directions

I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
I spread the canned apple pie filling evenly across the bottom of the dish.
I drizzle caramel sauce over the apples and sprinkle a bit of ground cinnamon for extra warmth.
I pour the dry cake mix evenly over the top, making sure it covers the fruit completely without stirring.
I place thin slices of butter all across the surface of the cake mix. If I’m using nuts, I sprinkle them over the top as well.
I bake it for about 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
I let it rest for 10 minutes before scooping into bowls and serving warm, often with a scoop of vanilla ice cream on top.

Servings and timing

This recipe makes 8 to 10 servings.
Prep time: 5–10 minutes
Bake time: 45–50 minutes
Cool time: 10 minutes

Variations

Sometimes I swap the apple pie filling for peach or cherry to switch up the flavor. I’ve also made it with spice cake mix instead of yellow for an even more autumn-inspired version. When I want a richer flavor, I use salted caramel sauce and a sprinkle of sea salt on top before baking. Adding a splash of bourbon to the apples also gives it a fun adult twist.

storage/reheating

Leftovers keep well in the refrigerator for up to 4 days. I store them covered in the baking dish or transfer to an airtight container. When I reheat it, I warm individual servings in the microwave for about 30 seconds to 1 minute. If I’m reheating a larger portion, I cover it with foil and warm it in a 300°F oven until heated through. It tastes best warm.

FAQs

Can I make this dump cake ahead of time?

Yes, I often bake it a day ahead and reheat it just before serving. It actually tastes even better the next day as the flavors develop.

Can I use fresh apples instead of canned?

I can, but I need to cook them first. I peel and slice about 5–6 apples and sauté them with butter, sugar, cinnamon, and a bit of cornstarch until tender before using in place of the canned filling.

What’s the best caramel to use?

I usually go for a thick, rich caramel sauce—either homemade or high-quality store-bought. I avoid thin syrups since they don’t add the same richness.

Can I make this dessert gluten-free?

Yes, I use a gluten-free yellow cake mix and make sure my caramel sauce and apple pie filling are certified gluten-free.

Why is my topping still dry in spots?

That can happen if the butter doesn’t fully cover the cake mix. I make sure to distribute the butter evenly in thin pats so the entire surface gets moistened and bakes properly.

Conclusion

This warm caramel apple dump cake is one of the easiest and most delicious desserts I make. It takes almost no effort but feels indulgent and homemade. With a gooey apple filling, sweet caramel, and that golden buttery topping, it hits every note of a perfect fall treat. I love serving it warm and watching the ice cream melt over each bite—pure comfort in dessert form.