Caramel Apple Dump Cake
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This caramel apple dump cake is warm, gooey, and full of cozy fall flavor. Fresh cinnamon apples bake under a buttery cake layer, then get drizzled with caramel for the perfect sweet finish. It’s simple to make, feeds a crowd, and is just as welcome on a weeknight as it is on a Thanksgiving dessert table.
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Why We Love Caramel Apple Dump Cake
- Fresh apples make all the difference – Granny Smith or Honeycrisp give this dump cake with fresh apples that perfect sweet-tart bite and tender texture you just can’t get from canned pie filling.
- Cozy fall flavors in every bite – Cinnamon-spiced apples, buttery cake topping, and a drizzle of caramel sauce make this easy apple dessert a favorite for fall baking, Thanksgiving, or just a chilly weeknight treat.
- Simple steps, big payoff – Slice, sprinkle, dump, and bake this dessert. This caramel apple dump cake dessert is quick to make with basic ingredients, yet still feels special enough for a holiday dessert table.
Ingredients For Caramel Apple Dump Cake
Find the full printable recipe with specific measurements and directions below in the recipe card.
- granny smith apples you can also use any good baking apple
- brown sugar packed
- cinnamon
- pecans – chopped optional but add a great crunch
- yellow cake mix just the dry cake mix, one box. Don’t add the extra ingredients the box cake mix calls for.
- butter salted, if you have unsalted butter you can mix in an extra 1/4 teaspoon of salt into the cake mix before adding it to the pan
- caramel sauce topping add a good drizzle at the end, which will make it warm and gooey without burning
Can I Use Other Types of Fresh Apples In This Recipe?
Yes! While Granny Smith apples are my go-to for their tart flavor and firm texture, you can use almost any apple that holds up well when baked in this apple caramel cake. Honeycrisp, Pink Lady, Golden Delicious, and Fuji are all delicious choices to use in a dessert with fresh apples.
For the best flavor, try mixing a tart apple (like Granny Smith) with a sweeter variety (like Fuji or Honeycrisp). This gives your dump cake that perfect balance of sweet and tangy without becoming mushy. Avoid Red Delicious or softer apples, as they tend to break down too much and lose their flavor during baking.
Check out more apples great for baking here.
How To Make Caramel Apple Dump Cake
- Grease a 9×13 pan with spray oil. You can use a casserole dish or a baking pan. Preheat the oven to 350 degrees.
- Peel, core and slice apples into ¼ inch slices and place in a large bowl.
- In a small bowl mix together brown sugar and cinnamon. Sprinkle the cinnamon mixture over the apples and stir to coat to make the apple filling.
- Pour apples into the prepared dish so they spread out evenly as possible, then sprinkle with chopped pecans (optional).
- Dump the dry yellow cake mix evenly over apples and pecans. Spread lightly but evenly with a spatula.
- Slice butter into thin pats. Place butter on top of the cake mix, covering as much cake mix surface as possible.
- Bake for 45-50 minutes. Cake will be light golden brown on top and bubbly around the edges. Let this caramel apple dump cake cool for a few minutes before serving.
- Drizzle with caramel sauce and enjoy! You can add an extra drizzle of caramel on the plate if you like.
Variation Ideas
- Add a scoop of ice cream – Vanilla, butter pecan, or cinnamon ice cream melts right into the warm cake for the ultimate fall baking recipe.
- Top with whipped cream – A big swirl or dollop makes it look just like a bakery treat and adds a light, creamy topping the family goes nuts for.
- Switch up the nuts – Pecans add great crunch, but walnuts work beautifully too with this easy apple dessert, especially for a Thanksgiving dessert table.
- Try a different cake mix – Swap yellow cake mix for spice cake mix to boost those fall baking flavors, or use white cake mix for a lighter twist.
- Make it extra gooey – Drizzle warm caramel sauce over each slice right before serving for that fresh-from-the-oven feel.
FAQ About Caramel Apple Dump Cake
Yes! Use two 20-ounce cans of pie filling, but drain off some of the syrup before adding it to the pan so the cake doesn’t end up
No, the nuts are totally optional. I like adding the nuts for crunch, but they can be left out for a nut free apple dump cake.
No, keep the butter cold and slice it into thin pats. This helps the topping bake up golden and crisp instead of becoming oily.
Yes, bake as directed and store in the fridge for up to 4–5 days. Reheat in the oven at 350°F until warm, or microwave individual servings on a plate. I recommend adding the caramel on each serving after reheat to enjoy so the caramel doesn’t scorch.
Freezing isn’t my top choice since it can soften the texture a lot, but it should work if you need to make it ahead. Cool completely, wrap well, and freeze for up to 3 months. Thaw in the fridge, then reheat before serving.
Dry spots happen if the butter doesn’t fully cover the cake mix. Slice butter into very thin pats and make sure every area is well covered.
Add caramel after baking or right at the end so it warms without burning. Caramel added before baking can harden or scorch.
Yes, you can bake half of it in an 8×8 or 9×9 pan. Start checking the doneness at 25 minutes, though it may take closer to 35 minutes. Your caramel apple dump cake should be bubbly around the edges and just starting to brown a little.
How Long Does This Caramel Apple Dump Cake Last?
Store in the fridge in an airtight container. This cake will taste freshest for about 4-5 days. You can also freeze this cake in a freezer-safe container for up to 3 months.
You can reheats leftovers of this easy apple dump cake easily in the microwave or oven, but it is also delicious served cold.
Kristy’s Quick Apple Dump Cake Recipe Tips For Success
Cover the cake mix with butter: Dot the top with thin slices of cold butter so no dry patches remain.
Don’t overbake: Pull when the top is lightly golden and the edges are bubbly, don’t wait for the whole pan to be really brown.
Rest 10 minutes before serving: The recipe sets up and scoops easier.
More Apple Recipes
Caramel Apple Dump Cake
Ingredients
- 2.5 pounds granny smith apples about 8 apples
- ¾ cup brown sugar packed
- 1 ½ teaspoons cinnamon
- ¾ cup pecans chopped (optional)
- 15.25 yellow cake mix dry mix only
- 1 cup butter salted, about 8 ounces
- 3/4 cup caramel sauce topping, about 6 ounces
- Ice cream optional
Instructions
- Grease a 9×13 pan with spray oil. Preheat the oven to 350 degrees.
- Peel, core and slice apples into ¼ inch slices and place in a large bowl.2.5 pounds granny smith apples
- In a small bowl mix together brown sugar and cinnamon. Sprinkle the cinnamon mixture over the apples and stir to coat.¾ cup brown sugar, 1 ½ teaspoons cinnamon
- Pour apples into the prepared dish so they spread out evenly as possible, then sprinkle with chopped pecans (optional).¾ cup pecans
- Dump the dry yellow cake mix evenly over apples and pecans. Spread lightly but evenly with a spatula.15.25 yellow cake mix
- Slice butter into thin pats. Place butter all over the cake, covering as much cake mix surface as possible.1 cup butter
- Bake for 45-50 minutes. Cake will be lightly browned on top and bubbly around the edges. Let cool for a few minutes before serving.
- Drizzle with caramel sauce and enjoy! You can add an extra drizzle of caramel on the plate if you like, and it's extra delicious with a scoop of vanilla ice cream.3/4 cup caramel sauce, Ice cream
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
When does the caramel get added? I only see mention of drizzle at the end
The caramel only gets added at the end.