Name: Caramel Apple Dump Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cans (21 oz each) apple pie filling; OR 5–6 medium fresh apples, peeled, cored, and sliced 1/4 inch thick; 2–3 tablespoons brown sugar (if using fresh apples); 1 teaspoon ground cinnamon (for fresh apples); Pinch of ground nutmeg (optional for fresh apples); 1 box (15.25 oz) yellow cake mix; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg (optional); 1 cup (2 sticks) unsalted butter, melted; 1 cup caramel sauce, plus extra for drizzling; Vanilla ice cream; Whipped cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. For easier cleanup, line the dish with foil, leaving an overhang to lift the cake out later.

Step 2: If using canned apple pie filling, open the cans and stir gently to distribute syrup and apples evenly. For fresh apples, peel, core, and slice 5–6 medium apples into ¼-inch slices. Toss with 2–3 tablespoons brown sugar, 1 teaspoon cinnamon, and a pinch of nutmeg until coated. Taste and adjust seasoning if desired.

Step 3: Spoon the apple filling into the prepared dish. Use the back of a spoon or spatula to spread into an even layer and press gently to settle the apples into a flat surface.

Step 4: Sprinkle the entire box of dry yellow cake mix evenly over the apples. Then sprinkle ground cinnamon and nutmeg on top. Tap the sides of the dish gently to help the cake mix fill any gaps.

Step 5: Warm the caramel sauce slightly if needed so it is pourable. Drizzle the caramel over the cake mix in a grid pattern. Pour the melted butter slowly and evenly over the top, spacing it out to moisten the entire surface. Do not stir.

Step 6: Bake on the middle rack for 35–45 minutes until the top is golden and crisp and the apples are bubbling around the edges. If the top browns too fast, tent loosely with foil and continue baking.

Step 7: Remove the cake and let it rest for 10–15 minutes to thicken the juices. Drizzle extra warm caramel on top if desired. Serve warm with vanilla ice cream or whipped cream.

Tips & Variations

Using fresh apples lets you control the sweetness and spice — choose tart varieties like Granny Smith for balance.

Line your baking dish with foil for easier cleanup and to lift the cake out neatly.

Don’t stir after adding butter; letting it soak in creates a crisp, golden crust.

If the top browns too quickly, tent with foil to prevent burning while the filling finishes baking.

Add chopped nuts like pecans or walnuts on top before baking for extra crunch.

Storage

Store leftover dump cake covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through. The topping will soften slightly upon reheating but remains delicious. For best texture, serve warm with fresh ice cream or whipped cream.

FAQs

Can I use fresh apples instead of canned apple pie filling?

Yes! Peel, core, and slice fresh apples before tossing them with brown sugar and spices. Fresh apples add a nice texture and allow you to customize sweetness and spice levels.

What if I don’t have caramel sauce?

You can substitute with dulce de leche or drizzle sweetened condensed milk caramelized on the stovetop. For a less sweet option, skip the caramel and increase cinnamon slightly.