When you need a quick and easy shortcut dessert that tastes good enough to serve for company, make this Caramel Apple Dump Cake. Simple ingredients like apple pie filling, cinnamon, nutmeg, cake mix, and butter come together to make one amazing dessert!
Caramel Apple Dump Cake
This Caramel Apple Dump Cake reminds me of fall when apples are harvested, but we make it all year long. It’s perfect for a summer picnic, family meal, potluck, and more.
Don’t miss these other great dump cake recipes: Cherry Pineapple Dump Cake | Easy Peach Dump Cake | Instant Pot Pina Colada Dump Cake
The Ingredients
Here’s what you’ll need to make Caramel Apple Dump Cake (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Apple pie filling – use any apple pie filling that you like.
- Ground cinnamon – the extra cinnamon really makes the apple pie filling taste good!
- Ground nutmeg – some nutmeg adds a little hint of spice to the apples.
- Kraft caramels – unwrap the caramels and cut each in half
- Yellow cake mix – do not prepare the cake mix; leave it dry.
- Butter – cut the butter into ¼ inch thick pats. It’s best to use salted butter. Do not use margarine.
How to Make Caramel Apple Dump Cake
Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg.
Pour the apple mixture into the prepared pan and smooth out evenly.
Arrange the caramels over top of the apple filling.
Evenly sprinkle the dry cake mix over the caramels.
Place the pats of butter evenly over the top of the whole dessert. You could instead melt the butter and pour it over top, but we find that this butter pat method works best to ensure even coverage.
Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling. Cool slightly before serving.
What to Serve with Caramel Apple Dump Cake
- Vanilla ice cream
- Warm caramel sauce
- Ground cinnamon or cinnamon sugar
- Whipped cream
How to Store the Leftovers
Keep the leftover apple dump cake covered tightly with plastic wrap or transfer it to an airtight food storage container. Keep the cake at room temperature or in the refrigerator for up to five days.
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Caramel Apple Dump Cake
Ingredients
- 2 20 ounces each cans apple pie filling
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups Kraft caramels unwrapped and each cut in half
- 1 box dry yellow cake mix
- 1 cup 2 sticks butter, cut into ¼ inch thick pats
Instructions
- Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
- In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
- Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
- Place the pats of butter evenly over the top of the whole dessert.
- Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
- Cool slightly before serving.
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38 comments on “Caramel Apple Dump Cake”
I really loved the taste of this cake, but the caramels resolidified when we added ice cream. If making again I’d either use the caramel melts or I’d try caramel sauce.
Excellent!! Everyone loved it, even the ones that don’t like Apple pie.
Fantastic recipes love them
I made this for the first time recently and my family loved it..this is will be my new to go desert to share with others..thanks for sharing..
Delicious Apple Carmel Cobbler.
I found caremel apple pie mix in a can
Better to use the caramel nuggets as opposed to the squares, they melt much better
Where do you find caramel nuggets?
I hadn’t had good luck with dump cakes but then I did something unusual. I now take the cake mix and the cold butter (in slices) and blitz them in the food processor. It just worked better for me.
Looking forward to making this one and sharing it with a friend!!
In the recipe for the caramel apple dump cake the recipe ingredients says one cup two sticks butter. Should that be one cup ( two sticks) butter or is it a total of four sticks of butter
Hey Bob, just one cup total.