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This easy caramel apple dump cake recipe uses apple pie filling, rich caramel, and a buttery cake mix topping for a decadent fall dessert that can be assembled in minutes. With just 10 minutes of hands-on time and made using simple pantry staples, this is the perfect dessert to take to all of your fall parties!
One of my favorite types of desserts to keep ingredients on hand for is a good dump cake. They typically are made with pantry staples and they always come together in a matter of minutes, so I can throw together a dessert even when I’ve forgotten that I promised to bring something to a party.
I have loved making my easy apple dump cake for a while now, but it was time to add some caramel into the mix.
This caramel apple dump cake takes that original base recipe and adds caramel bits for plenty of caramel flavor in the filling and on top. It’s quick and easy and so satisfying when topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Throw the whole thing together in less than 10 minutes, let it bake for 45-50 minutes, and finish it with a quick caramel drizzle before serving.
Jamie’s testing notes and tips
- Use Kraft caramel bits to make this recipe even quicker and easier. Some caramel apple dump cake recipes use caramel sauce or the caramel squares that you have to unwrap. But I like using caramel bits here—they’re easier to simply throw into the pan without having to unwrap anything or make a batch of homemade caramel sauce.
- Look for pie filling with “more fruit” or “extra fruit.” I like the Duncan Hines Comstock brand. They make a version of their fruit pie fillings with “more fruit” so you get—you guessed it—more fruit and less of the syrupy goo.
- Tilt the pan after adding the melted butter. I know it feels weird, but don’t stir the dry cake mix with the butter. But I do like to tilt the pan around after drizzling on the butter to allow it to cover as much of the cake mix as possible before it goes in the oven.
Caramel apple dump cake ingredients
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Apple pie filling: Use two cans as the base of this dump cake. You can also use homemade apple pie filling if you happen to have some on hand.
- Apple pie spice: I like adding this to boost the warm spices in the cake. If you don’t have apple pie spice on hand, you can just use ground cinnamon.
- Kraft caramel bits: These get used in the filling and to make a caramel drizzle for the top of the cake after it comes out of the oven. You can find these in the baking aisle of most mainstream grocery stores, usually by the chocolate chips and other baking chips. Buy an extra bag to make my caramel apple cookies, too!
- Cake mix: I’ve used french vanilla and yellow cake mix here and both were great. Just make sure you get a 15.25-ounce box.
- Pecans: Optional, but extra delicious for even more flavor and crunch. Chopped walnuts would also work great.
- Butter: Melted, for drizzling over the top of the cake before baking. I like using salted butter to help balance out the sweetness of the other ingredients.
- Milk: We’ll combine this with some of the caramel bits to make a drizzle for topping the finished cake.
Optional addition! If you really love salted caramel, try sprinkling a bit of flaky sea salt on top after adding the caramel drizzle.
Storage
Store the cooled caramel apple dump cake covered at room temperature for up to 1 day or in the refrigerator for 3-4 days. You can keep it in the original pan and cover it tightly with plastic wrap or transfer it into an airtight container.
I recommend serving the cake warm, so reheat portions in the microwave for about 30-45 seconds, until heated through.
If you’d like to freeze the leftovers, transfer them to an airtight container and freeze for up to 3 months. Let the cake thaw in the fridge overnight and reheat as directed above.
Caramel Apple Dump Cake
Ingredients
- 2 (21-ounce) cans apple pie filling
- 1 ½ teaspoons apple pie spice divided use
- 1 (11-ounce) bag Kraft caramel bits divided use
- 1 (15.25-ounce) box French vanilla or yellow cake mix
- ½ cup chopped pecans optional
- ¾ cup salted butter melted
- 2 ½ teaspoons milk
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray.
- Pour the apple pie filling into the bottom of the prepared pan. Sprinkle the apple pie filling with ¾ teaspoon apple pie spice, add in ⅔ cup caramel bits and stir to combine. Spread evenly into the bottom of the pan.2 (21-ounce) cans apple pie filling , 0.75 teaspoons apple pie spice, 1 (11-ounce) bag Kraft caramel bits
- Evenly distribute the dry cake mix over the apple pie filling. Sprinkle the remaining ¾ teaspoon apple pie spice over the dry cake mix. If you are using pecans, sprinkle them evenly over the dry cake mix as well.0.75 teaspoons apple pie spice, 1 (15.25-ounce) box French vanilla or yellow cake mix, ½ cup chopped pecans
- Pour the melted butter over the top, tilting the pan to cover as much of the top with butter as possible.¾ cup salted butter
- Bake in preheated oven for 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges.
- Allow the cake to cool on a wire rack for 15 minutes.
- In a microwave-safe bowl, heat remaining caramel bits and milk in 15-second increments, stirring after each, until the caramel bits are melted and smooth. Drizzle the caramel over the cake.2 ½ teaspoons milk
- Serve warm with vanilla ice cream or whipped cream.
Notes
Ingredients
- Kraft caramel bits can typically be found in the baking aisle near the chocolate and baking chips.
Storage
- Store covered in the refrigerator for 3-4 days. Reheat in the microwave for about 30-45 seconds or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently asked questions
Yes, you can use your favorite gluten-free mix if you need this cake to be gluten-free. Make sure to check that the pie filling is also certified gluten-free.
Keep in mind that while Kraft caramel bits do not contain wheat or gluten-containing ingredients on the label, they are also not certified gluten-free. If cross-contamination is a concern, look for another brand of caramel bits or omit them and drizzle some caramel sauce on top for serving instead.
