This Caramel Apple Dump Cake is the kind of dessert that makes the kitchen smell like autumn and the whole house feel instantly cozier. I first made this on a chilly October evening when I wanted something warm and homey without a long baking ritual. The ease of layering pantry staples together and the way the caramel melts into the apples to create a sticky, spoonable filling turned this into an instant favorite. It’s sweet without being cloying, with pockets of crunchy cake topping and tender, warmly spiced apples underneath.

I discovered how forgiving this dish is the first time I tried it for an informal dinner party. I was short on time, and instead of peeling and sautéing fresh apples, I reached for two cans of apple pie filling. The result? A golden crust, bubbling juices, and guests who kept asking for just one more scoop. The texture contrast — crisp buttery topping against soft apples and rich caramel — is what keeps people coming back. Serve it warm with a scoop of vanilla ice cream and watch the caramel and ice cream melt into a luscious sauce.

Ingredients

• Apple pie filling: Use two 21-ounce cans for a sweet, warmly spiced base; choose a quality brand with visible apple slices for the best texture and flavor.
• Caramel sauce: Half a cup of good-quality caramel sauce, like store-bought thick caramel topping or dulce de leche, for richness and sticky, glossy sauce.
• Cake mix: One 13.25- to 15.25-ounce box of spice or yellow cake mix. Spice mix amplifies the apple notes; yellow keeps it lighter and sweeter.
• Unsalted butter: 1 1/2 sticks (6 ounces) cold and sliced thin for even melting and a crisp, golden topping; keep extra for greasing the pan.
• Vanilla ice cream or whipped cream (optional): A scoop of vanilla complements the warm caramel and apples beautifully; use a high-fat ice cream for the best mouthfeel.

Instructions

Preheat and prep: Arrange a rack in the center of the oven and preheat to 350°F. Lightly butter a 9x13-inch baking dish so the topping doesn’t stick and the edges brown evenly. Cold butter is important — slice it thin so it melts into the cake mix to create crisp pockets as it bakes. Layer the apples: Spread the two cans (about 21 ounces each) of apple pie filling into an even layer across the bottom of the prepared dish. Use a spatula to smooth but avoid pressing the apples down; you want some air between pieces for bubbling and texture. Add the caramel: Drizzle 1/2 cup of caramel sauce evenly over the apples. If your caramel is very thick, warm it slightly in the microwave for 10–15 seconds so it disperses more easily. This step ensures sticky pockets of sweetness throughout the filling. Top with cake mix: Sprinkle the entire box of cake mix evenly over the caramel and apples — do not stir. The dry mix forms the base of the crunchy topping once it meets the butter and heat. Dot with butter: Slice 1 1/2 sticks (6 ounces) of cold unsalted butter into thin pats and arrange them over the cake mix. Aim to cover the surface so the butter can melt and create a lacy, golden crust. The cold butter creates little pockets that steam and crisp as they bake. Bake: Bake in the preheated 350°F oven for 50 minutes to 1 hour, until the top is golden brown, bubbling, and a crisp crust has formed. Rotate the pan halfway through if your oven has hot spots. If the edges brown too quickly, tent with foil for the final 10–15 minutes. Rest and serve: Let the pan rest for 10–15 minutes after removing from the oven so the juices set slightly. Serve warm with vanilla ice cream or whipped cream and an extra drizzle of caramel if desired.

Storage Tips

Allow the pan to cool to room temperature before covering with foil or plastic wrap and refrigerating. Leftovers keep well for up to 4 days. For longer storage, freeze portions in airtight containers for up to 3 months — thaw overnight in the fridge. To reheat, cover loosely and heat at 325°F until warmed through; remove cover for the last 5–7 minutes to crisp the top. Use shallow, oven-safe containers for even reheating and to preserve the crunchy topping.

Ingredient Substitutions

If you prefer a less sweet option, swap half the caramel for unsweetened applesauce mixed with a tablespoon of brown sugar. Substitute the boxed mix with gluten-free yellow cake mix for a gluten-free version, but note texture differences since GF mixes absorb moisture differently. For a nuttier crunch, sprinkle 1/2 cup chopped pecans or rolled oats over the cake mix before placing the butter. Using dulce de leche instead of caramel adds a deeper, milkier caramel flavor.

Serving Suggestions

Serve warm straight from the pan with a scoop of high-quality vanilla ice cream or a dollop of softly whipped cream. For a brunch twist, top with toasted pecans and serve alongside coffee or spiced tea. Garnish with flaky sea salt to contrast the sweetness, or add a drizzle of warmed caramel right before serving for an extra glossy finish. This dessert pairs well with sharp cheddar slices for a nostalgic contrast if you enjoy sweet-and-savory combinations.

Cultural Background

Dump cakes trace their roots to simple mid-20th-century American home baking — a practical approach to dessert that uses canned fruits and boxed mixes. They gained popularity because they were quick, required few utensils, and produced comforting results. This Caramel Apple version riffs on classic apple pie flavors, combining canned apple filling and caramel for faster assembly while still evoking the same homey, nostalgic experience of a handmade pie.

Seasonal Adaptations

In fall, use a spice cake mix and top with toasted pecans for a harvest-ready dessert. For winter holidays, fold in 1/4 cup chopped dried cranberries into the apple layer and add a pinch of ground cloves. In summer, lighten the dessert by using a yellow cake mix and topping with fresh peach slices (swap apples entirely) with a lemon zest finish. Small ingredient swaps transition this recipe beautifully through the seasons.

Meal Prep Tips

To prep ahead, assemble the pan up to 24 hours in advance, cover, and refrigerate; allow an extra 5–10 minutes on baking time if chilled. For make-ahead entertaining, bake, cool completely, and refrigerate; reheat in a 350°F oven for 15–20 minutes before serving. Portion into individual ramekins for easy grab-and-go servings and freeze for later. Use clear lids or labels to mark dates and reheat instructions for guests.

Whether you’re feeding a crowd or craving a single tray of comfort, this Caramel Apple Dump Cake is reliable, easy, and endlessly adaptable. Gather your ingredients, preheat the oven, and let the simple layers do the work — you’ll have a warm, aromatic dessert ready to share in less than an hour.