This caramel apple dump cake recipe is the kind of magic that happens when buttery cake mix meets warm apples and sticky caramel
With just a few pantry staples and no mixing bowl required, it’s a sweet shortcut to fall comfort that never fails to impress
Whether you’re baking for Thanksgiving or a random Tuesday, this caramel apple dump cake recipe brings the cozy vibes every time
Try it with these Apple Cider Caramel Cookies for a seriously dreamy dessert pairing
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The Sweetest Fall Dessert You’ll Ever Bake
This caramel apple dump cake recipe is one of those wonderfully simple bakes that feel nostalgic even the first time you make it
You layer everything right in the baking dish
No stirring
No fuss
Just toss it in the oven and let the smell of spiced apples and warm caramel fill your whole kitchen
It’s a crowd-pleaser that’s shockingly easy and endlessly delicious
Perfect for potlucks, cozy nights, or last-minute gatherings
Ingredients You’ll Need
Fresh Apple Version
• 5 to 6 medium apples, peeled and sliced
• ½ cup granulated sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
Or Use Canned
• 1 can (20 oz) apple pie filling
Other Essentials
• 1 jar (11 oz) caramel sauce
• 1 box yellow cake mix (15.25 oz)
• ½ cup melted butter
• ¼ cup chopped pecans or walnuts (optional)
• Vanilla ice cream or whipped cream for serving
Need something a little more rich and indulgent for your dessert table? These Caramel Apple Cheesecake Bars are outrageously good next to this recipe
How to Make Caramel Apple Dump Cake
- Preheat your oven to 350°F and grease a 9×13 baking dish
- If using fresh apples, toss them with sugar, cinnamon, and lemon juice
- Spread the apple mixture or canned filling evenly in the dish
- Drizzle with half of the caramel sauce
- Sprinkle dry cake mix over the apples, spreading it to the edges
- Pour melted butter over the top or place thin slices of cold butter evenly
- Add chopped nuts if using
- Bake for 45 to 50 minutes until the top is golden and the edges are bubbly
- Cool for 10 to 15 minutes
- Serve warm with a scoop of ice cream and more caramel on top
For a breakfast-y twist the next day, this Apple Pie Cheesecake Brioche makes the leftovers feel totally intentional
Tips for the Perfect Dump Cake
This caramel apple dump cake recipe can be made with melted butter for an even top or butter slices for golden crispy spots
Don’t stir the cake mix into the apples
Let the layers bake into each other for that signature gooey-bottom texture and crumbly top
The smell alone will have your family hovering by the oven door
Canned vs Fresh Apples: What Works Best?
This caramel apple dump cake recipe works beautifully with either option
Fresh apples add bite and tang, especially Granny Smith or Honeycrisp
Canned filling gives you instant soft sweetness and saves time
Just don’t skip the caramel it’s the key to making it taste like warm apple pie with a twist
Custom Variations to Try
Swap yellow cake mix for spice cake
Add cinnamon chips or caramel bits between the layers
Use salted caramel for a deeper flavor
Make it gluten-free with a certified GF cake mix
Top it with crushed gingersnaps instead of nuts for crunch
Storage and Reheating
Store leftovers of your caramel apple dump cake recipe in the fridge for up to 2 days
Microwave individual portions with extra caramel for a quick cozy treat
Or warm the whole dish at 300°F for 10 minutes
For safe storage and reheating info, check out the FDA’s food safety guidelines
What to Serve with It
Vanilla bean or cinnamon ice cream is the dreamiest combo
Whipped cream works great too, especially with a dusting of cinnamon sugar
Add a hot mug of cider and call it dessert perfection
FAQ
Can I make this ahead of time?
Yes. Bake it the day before and refrigerate. Warm before serving for that gooey, just-baked feel
What’s the best caramel to use?
Store-bought works great. But you can also use homemade or salted caramel for extra richness
Can I freeze it?
It’s best fresh, but you can freeze cooled portions for up to 1 month. Thaw overnight in the fridge and reheat before serving
Fall in Love with Dump Cakes
This caramel apple dump cake recipe is one of those desserts you keep coming back to
It’s warm, quick, and feels like a little bit of fall magic in every bite
Pair it with a few scoops of vanilla ice cream and a drizzle of extra caramel and honestly, what more do you need
Follow us on Pinterest for more cozy bakes or join the fun on Facebook and share your version with us
Caramel Apple Dump Cake Recipe
Ingredients
- 100 g almond flour
- 100 g powdered sugar
- 90 g egg whites room temp
- 90 g granulated sugar
- ¼ tsp cream of tartar
- 1 tsp pumpkin spice
- Orange gel food coloring optional
- ½ cup pumpkin purée drained
- ½ cup butter softened
- 4 oz cream cheese
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- ½ cup pie dough
- 1 tbsp sugar
- ½ tsp cinnamon
Instructions
- Sift almond flour and powdered sugar into a bowl.
- In another bowl, whip egg whites until foamy. Add cream of tartar and beat until soft peaks form.
- Gradually add granulated sugar while beating. Mix until stiff, glossy peaks appear.
- Add pumpkin spice and optional gel coloring. Fold in dry ingredients using the macaronage technique.
- Pipe onto a lined baking sheet using a round tip. Tap tray to release air bubbles and rest 30 minutes.
- Bake at 300°F for 14 to 16 minutes. Let cool fully before filling.
- Drain pumpkin well by blotting with paper towels. In a mixer, beat butter and cream cheese until fluffy.
- Add pumpkin, vanilla, spices, and salt. Slowly mix in powdered sugar and beat until smooth. Chill if too soft.
- Roll out pie dough and cut mini leaves or circles. Place on a tray, sprinkle with cinnamon sugar, and bake at 350°F for 10 minutes. Cool completely.
- Pipe a ring of frosting onto one macaron shell. Add a small spoonful of pumpkin filling in the center. Top with another shell and gently press together.
- Stick a crust topper in the center if using. Refrigerate overnight for best texture.