Caramel Apple Dump Cake (5 Ingredients!)

Name: Caramel Apple Dump Cake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 42 oz apple pie filling; 11 oz caramel bits; 15.25 oz spice cake mix; 2 sticks cold butter; 1 cup chopped pecans

4 from 1 vote

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Make this easy caramel apple dump cake with cake mix, caramel bits, and apple pie filling. Just 5 ingredients and 45 minutes to get a fall dessert with a gooey center & buttery topping.

caramel apple dump cake in a baking dish, with serving topped with vanilla ice cream next to it.

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If you were to put all of the flavors of fall into an easy-to-make dump cake, this is totally what you'd get.

My dump cakes are normally very bright and summery - take my Tropical Dump Cake and this Lemon Pie Dump Cake for example. But, today, we're changing that up to make a dessert with a ton of spice and richness. You're going to love this easy fall dessert!

Why You'll Love This Recipe

As simple as it gets. This cake is so easy to make. Simply layer just 5 shelf-stable, readily available ingredients and bake!
The perfect cake for fall. Get all of the flavors of fall in one cake, with rich, sweet apple filling and spice cake.
Inexpensive. This whole cake is typically under $10, with 16 servings.

Ingredient Notes

ingredients for caramel apple dump cake.

42oz apple pie filling - No need to use fresh apples, this does all the work for you! You'll get apples, a sweet glaze, and a little bit of spice all in one.
11oz caramel bits - These are available in the baking section. Go for the bits instead of full caramel candies - the smaller pieces melt much better.
15.25oz spice cake mix - Sometimes, spice cake mix is a seasonal find. If you can't locate it for some reason, you can use yellow cake mix with a tablespoon of pumpkin pie spice mixed in.
2 sticks butter - I like to have my butter cold for this recipe; it makes for easier cutting. You'll want to slice the butter into ¼" thick slices before topping the cake.
1 cup chopped pecans - These are optional, but they add a great crunch and richness to the cake.

Additions & Substitutions

Use any fruit you'd like. This cake isn't limited to just apples! It's great with a berry or peach pie filling, too.
Drizzle the top of your dump cake servings with caramel sauce for an even more decadent dessert!

How to Make Caramel Apple Dump Cake

apple pie filling and caramel bits in a baking dish.

pouring pecans over butter slices in the baking dish.

ADD APPLES. Spread 2 cans (21 oz each) apple pie filling evenly in the bottom of a greased 9×13" glass baking dish. If you like a little extra flavor, stir in a pinch of cinnamon or apple pie spice before spreading. (Alternate route: Fresh sliced apples (about 4-5 cups) tossed with 2 tablespoon sugar and 1 tablespoon flour also work if you prefer less sweetness.)
ADD CARAMEL BITS. Sprinkle 1 cup caramel bits evenly over the apples. They'll melt into gooey pockets as the cake bakes. If you don't have caramel bits, chopped caramel squares or a drizzle of about ¼ cup caramel sauce will do the trick.
ADD CAKE MIX. Sprinkle 1 box (15.25 oz) spice cake mix in an even layer over the apples and caramel, being careful not to stir it in. Use the back of a spoon to spread it so you don't end up with clumps. If you're using yellow cake mix instead, add 1 teaspoon pumpkin pie spice for that warm fall flavor.
ADD BUTTER. Slice 1 cup (2 sticks) butter into thin ¼" pieces and arrange them in a single layer across the cake mix, covering as much of the surface as possible. Overlapping a little is fine, just make sure most of the cake mix is covered.
SPRINKLE PECANS. Scatter ½ cup chopped pecans evenly over the top. Toasting them lightly beforehand gives a deeper flavor, but they're delicious either way. For a nut-free version, leave them off!
BAKE. Bake at 375°F for 35-40 minutes, or until the top is golden brown and the edges are bubbling. The topping should be crisp with no dry cake mix showing; if the center still looks wet while the edges are browned, tent with foil and continue baking another 5-10 minutes until set.

Pro Tip

Avoid dry spots in your cake mix by layering the butter evenly over the dry cake mix before baking. The butter will spread as it melts, covering the cake mix.

If you check your cake with 10-15 minutes left in baking and there are still dry spots, give just the cake mix a little stir to make sure all of the mix gets saturated and baked properly.

Crock Pot Version

Slow cooker prep is also an option! Layer ingredients in a Crock Pot and cook on high for 2-3 hours, similarly to how I made my Crockpot Peach Cobbler.

This method will result in a softer cake layer instead of a golden brown top.

spoon in a dish of caramel apple dump cake.

Step-by-Step Video Tutorial

Leslie's Helpful Tips & Tricks

The key to a dump cake is not mixing the layers. I know it's tempting, but trust the process here! Everything will come together in buttery, sweet, rich perfection.
I do like to check my dump cake about halfway through baking to make sure the butter is melting evenly. If you see dry cake mix pockets, you can very gently blend the butter into that dry mix.
I highly recommend serving this cake with a big scoop of vanilla ice cream! Whipped cream is also great with it.
STORAGE: I recommend covering your baking dish and storing this cake in the refrigerator. It should be enjoyed within 3-4 days of baking.
REHEATING: Single servings of this cake can be microwaved for 35-40 seconds.
FREEZING: I don't recommend freezing dump cake; the layers just don't thaw well. For best texture, prepare fresh!
If you use a metal pan instead of a glass dish, your cake might cook faster. Make sure to start checking the cake with 10-15 minutes left to ensure the cake doesn't over-bake. The top should be golden brown and the sides will start bubbling once the cake is finished.

FAQs

Yes! Yellow cake mix works just as well. To keep that spicy fall flavor, stir in about 1 teaspoon of cinnamon or pumpkin pie spice with the dry mix before adding it to the pan.

You can. Peel and slice about 4-5 cups of apples (Granny Smith or Honeycrisp are great). Toss them with 2 tablespoons sugar, 1 tablespoon flour, and a sprinkle of cinnamon to mimic the thickness and sweetness of canned pie filling.

This usually means it needed a little more time in the oven. Keep baking until the topping is golden brown and the filling is bubbling around the edges - sometimes that's closer to 45-50 minutes depending on your oven and pan. Make sure the butter slices cover the cake mix evenly; dry patches can be fixed with a tiny stir of the cake mix before baking is done.

This cake is best served warm, but you can bake it a few hours ahead. Reheat individual portions in the microwave or pop the whole pan back into the oven at 325°F for 10-15 minutes to warm through.

More Great Fall Desserts

I can't wait to see what you think of this fun fall treat! 🍏 If you give it a try, I'd love for you to rate ⭐️ and review 💬 the recipe in the comments at the bottom of this post.