Caramel Apple Dump Cake
Caramel Apple Dump Cake is a tasty and easy-to-make dessert that blends sweet caramel with apple pie filling, all topped off with a golden, crunchy cake layer.
Caramel Apple Dump Cake Recipe
If you’ve never tried a caramel apple dump cake, you are missing out on one of the simplest desserts out there.
Our version only requires 6 ingredients, and takes about 15 minutes to prep. The rest of the time is all hands off.
How to Make Apple Dump Cake with Caramel Bits
Start by preheating your oven to 350°F and prepping a 9×13-inch cake pan with a light coating of cooking spray.
In a medium bowl, mix together the apple pie filling and apple pie spice until the apples are perfectly coated.
Spread this mixture evenly in your prepared pan—it’s already looking good!
Next, in a small bowl, microwave the caramel bits with a splash of heavy cream in short bursts until it’s smooth and gooey.
Drizzle this caramel goodness over the apple filling.
Now, sprinkle the dry cake mix evenly over the top, creating a sweet layer over the caramel sauce.
Finish by placing pats of butter all across the cake mix—trust me, this is where the magic happens.
Pop it in the oven and bake for 40-50 minutes, until the top is a beautiful golden brown and the filling is bubbling up along the edges.
Serve this warm caramel apple dump cake with a scoop of vanilla ice cream and a drizzle of extra caramel sauce. Enjoy every bite!
How to Store Leftovers
Refrigerator: You’ll want to refrigerate any leftover caramel apple dump cake in an airtight container for 4-5 days. Warm it slightly in the microwave before serving.
Freezer: You can also freeze leftover cake. Let it cool completely, then transfer to a freezer-safe container or wrap it in aluminum foil and freezer paper. Store it in the freezer for up to 2 months.
Thaw in the refrigerator before reheating. The texture may change slightly after the cake thaws.
Ingredients
- 40 ounces apple pie filling, 2 (20 ounce) cans
- 2 teaspoons apple pie spice, adjust to taste
- 11 ounces caramel bits
- 3 tablespoons heavy cream
- 13.25 ounce box yellow cake mix, unprepared
- 1 cup unsalted butter, cut into ¼ inch thick slices
Instructions
- Preheat the oven to 350°F, and grease a 9×13-inch cake pan.
- In a medium bowl, combine the apple pie filling and apple pie spice. Transfer the filling to the pan, and spread into an even layer.40 ounces apple pie filling2 teaspoons apple pie spice
- In a separate small bowl, microwave the caramel bits and heavy cream for 15-20 seconds at a time until smooth. Drizzle the caramel sauce over the pie filling.11 ounces caramel bits3 tablespoons heavy cream
- Sprinkle the dry cake mix over the caramel sauce. Then, arrange the pats of butter in an even layer over the top of the cake mix.13.25 ounce box yellow cake mix1 cup unsalted butter
- Bake for 40-50 minutes or until the top of the cake is golden brown and the filling bubbles around the edges.
- Serve warm with vanilla ice cream and extra caramel sauce!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of cake without ice cream. Actual calories will vary.
- Use sweetened or unsweetened apple pie filling or 1 can of each.
- Make sure to get really good coverage with the butter; otherwise, you’ll end up with dry cake mix patches that won’t bake properly.
- Caramel bits are Kraft caramel bits located in the baking aisle. Kraft caramel squares may also be used.
- Do not prepare the cake mix. Sprinkle it straight out of the bag/box.