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
For fresh apple version:
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5–6 medium apples (Granny Smith or Honeycrisp), peeled & sliced
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½ cup granulated sugar
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1 tsp ground cinnamon (optional)
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1 tbsp lemon juice
For canned apple version:
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1 (20 oz) can apple pie filling
For both versions:
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1 (11 oz) jar caramel sauce
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1 (15.25 oz) box yellow cake mix
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½ cup unsalted butter, melted (or thin slices of cold butter)
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¼ cup chopped pecans or walnuts (optional)
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Vanilla ice cream or whipped cream, for serving
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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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.
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Sprinkle dry cake mix evenly on top.
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Drizzle melted butter (or dot with slices) over the cake mix.
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Add nuts if desired.
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Bake 45–50 minutes, until golden brown and bubbling.
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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