Sometimes life calls for a show-stopping dessert without all the show-stopping effort. Enter the Caramel Apple Dump Cake—the apple dessert that practically makes itself while you’re off lighting a fall candle and slipping into your coziest sweater. This easy cake recipe has all the flavors of a caramel apple stand at the county fair: sweet apples, gooey caramel, buttery cake topping, and just enough crunch if you add nuts.

The best part? You don’t need a stand mixer, fancy pastry skills, or even a second thought. Just layer, dump, and bake. It’s the definition of fall baking made simple. Whether you’re whipping it up for a weeknight family treat or pulling it out for a Thanksgiving dessert table, this caramel apple cake will win hearts with minimal effort (and maximum caramel).

So if your idea of “baking” usually includes a box mix or a prayer, this recipe is your new best friend.

Why You’ll Love This Caramel Apple Dump Cake

Ridiculously easy: Only 15 minutes of prep and the oven does the rest.
Versatile: Works with fresh apples or canned pie filling—whatever’s in your pantry.
Crowd-pleasing: Pairs beautifully with vanilla ice cream and has that warm, gooey comfort everyone craves.

Ingredients You’ll Need

For fresh apple version:

5–6 medium apples (Granny Smith or Honeycrisp), peeled & sliced
½ cup granulated sugar
1 teaspoon ground cinnamon (optional)
1 tablespoon lemon juice

For canned apple version:

1 (20 oz) can apple pie filling

For both versions:

1 (11 oz) jar caramel sauce
1 (15.25 oz) box yellow cake mix
½ cup unsalted butter, melted (or thin slices of cold butter)
¼ cup chopped pecans or walnuts (optional)
Vanilla ice cream or whipped cream, for serving

Step-by-Step Instructions

Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
If using fresh apples: Toss apple slices with sugar, cinnamon, and lemon juice. Spread evenly in dish.
If using canned apples: Pour pie filling directly into dish.
Drizzle caramel sauce evenly over apples.
Sprinkle dry cake mix evenly over the caramel-apple layer. (Pro tip: You can layer half the mix before the caramel, half after, for fun variation.)
Drizzle melted butter across the top, or dot with thin slices of butter.
Add nuts on top if you’d like.
Bake 45–50 minutes, until golden and bubbling.
Cool for 10 minutes before serving warm with vanilla ice cream or whipped cream.

Tips for the Best Apple Dessert

Butter coverage matters. If dry patches of cake mix peek through, add a little extra melted butter for even baking.
Caramel choices: A thick, high-quality caramel sauce gives the richest flavor, but any jarred caramel works in a pinch.
Apple swap: Prefer a little tartness? Stick with Granny Smith apples. Like it sweeter? Honeycrisp or Fuji are perfect.
Nuts or no nuts: Pecans add crunch, but skip them if serving kids or picky eaters.
Make-ahead magic: Assemble the layers in the morning, then pop it in the oven before dinner. Your house will smell amazing by dessert time.

A Sweet Story from My Kitchen

I first made this caramel apple cake on a chilly October night when I was too tired for anything fussy. My kids were begging for “something sweet,” and I wasn’t about to peel, core, and roll pie crust. Instead, I layered apples, caramel, and cake mix into the pan, crossed my fingers, and hoped for magic.

When the oven timer dinged, the house smelled like a country bakery. One bite of that gooey, golden dessert had the kids wide-eyed and silent (a rare and beautiful moment). Now it’s become our go-to for family movie nights, football Sundays, and, yes, even the Thanksgiving dessert table. It’s proof that sometimes the simplest recipes bring the biggest smiles.

What to Serve with Caramel Apple Dump Cake

This cake is heavenly on its own, but it levels up with a little company:

Classic pairing: A big scoop of vanilla ice cream that melts into the warm caramel sauce.
Whipped cream swirl: A dollop of whipped cream with a sprinkle of cinnamon sugar.
Fall feast: Pair it with hot apple cider or a mug of spiced tea for the ultimate cozy treat.
Holiday spread: Serve alongside pumpkin pie or pecan pie for a dessert table that screams fall baking perfection.

How to Store Leftovers

Room temp: Cover with foil or plastic wrap and keep on the counter for up to 2 days.
Refrigerator: Keeps for 4–5 days in an airtight container. Reheat in the microwave to restore its gooey goodness.
Freezer: Freeze baked portions tightly wrapped in plastic, then foil, for up to 2 months. Thaw in the fridge overnight and warm before serving.

Pro tip: Freeze in single-serving containers so you can sneak a caramel apple treat whenever the mood strikes.

FAQs About This Easy Cake Recipe

Can I use spice cake mix instead of yellow cake mix?

Yes! Spice cake mix adds even more fall flavor—think pumpkin spice meets apple pie.

Do I need to peel the apples?

If using fresh apples, peeling is recommended for best texture. But if you don’t mind a little chew, leave the skins on.

Can I make this gluten-free?

Absolutely—just swap the cake mix for a gluten-free boxed mix.

What kind of caramel sauce works best?

Thicker caramel tends to hold up better in baking, but any store-bought or homemade sauce will do the trick.

Can I double the recipe for a crowd?

Yes—just bake it in two 9×13-inch pans. Trust me, it’ll disappear fast!

A Sweet Ending

If you’ve ever wanted a dessert that tastes like hours in the kitchen but takes less time than brewing a pot of coffee, this Caramel Apple Dump Cake is it. Warm, gooey, and dripping with fall flavour, it’s the apple dessert your family and friends will beg you to make again and again. Pair it with ice cream, share it at the holidays, or sneak a forkful straight from the pan (no judgment here). After all, fall baking should be about comfort—not complication.

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Caramel Apple Dump Cake

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Author: Amanda Thompson
Total Time: 1 hour
Yield: 8–10 servings (~350 kcal per serving) 1x
Diet: Vegetarian

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Description

Caramel Apple Dump Cake is the ultimate no-fuss fall dessert—sweet apples, gooey caramel, buttery cake topping, and optional crunchy nuts all baked into one cozy treat. Whether made with fresh apples or canned filling, it’s quick to assemble, crowd-pleasing, and perfect with a scoop of vanilla ice cream.

Ingredients

Scale

For fresh apple version:

5–6 medium apples (Granny Smith or Honeycrisp), peeled & sliced
½ cup granulated sugar
1 tsp ground cinnamon (optional)
1 tbsp lemon juice

For canned apple version:

1 (20 oz) can apple pie filling

For both versions:

1 (11 oz) jar caramel sauce
1 (15.25 oz) box yellow cake mix
½ cup unsalted butter, melted (or thin slices of cold butter)
¼ cup chopped pecans or walnuts (optional)
Vanilla ice cream or whipped cream, for serving

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
If using fresh apples: Toss slices with sugar, cinnamon, and lemon juice; spread evenly in dish.
If using canned apples: Spread apple pie filling directly into dish.
Drizzle caramel sauce evenly over apples.
Sprinkle dry cake mix evenly on top.
Drizzle melted butter (or dot with slices) over the cake mix.
Add nuts if desired.
Bake 45–50 minutes, until golden brown and bubbling.
Cool 10 minutes, then serve warm with vanilla ice cream or whipped cream.

Notes

Spice cake mix works beautifully for extra fall flavor.

Ensure butter covers most of the surface for even baking.

Use Granny Smith apples for a tart edge, or Honeycrisp/Fuji for sweetness.

Assemble ahead of time, then bake before serving for a make-ahead dessert.

Freezes well—wrap in single portions for easy reheating.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Caramel Apple Dump Cake: The Easiest Fall Baking Treat You’ll Ever Make