Name: Warm Caramel Apple Dump Cake with a Buttery Crust
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cans apple pie filling; 1/2 cup caramel sauce; 1 box yellow cake mix; 1/2 cup unsalted butter, melted; 1 teaspoon ground cinnamon; 1/2 cup chopped pecans or walnuts (optional)

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Warm Caramel Apple Dump Cake with a Buttery Crust

A warm, sticky skillet of caramel-drizzled apples tucked beneath a buttery, golden cake topping — that’s what this Warm Caramel Apple Dump Cake delivers. It’s the kind of dessert that smells like fall, tastes like comfort, and takes almost no fuss, perfect for cozying up with a scoop of vanilla ice cream. If you enjoy simple, crowd-pleasing sweets, you might also like a moist banana bread with brown sugar crust from the same easy-bake family of desserts.

why make this recipe
This caramel apple dump cake stands out because: it transforms pantry staples into a dramatic, gooey dessert with minimal effort; it’s flexible — add nuts or swap fillings to suit your mood; and it bakes into a golden, buttery crust that contrasts perfectly with the soft, saucy apples underneath. In short, it’s fast, forgiving, and irresistibly cozy — ideal for weeknight treats, potlucks, or last-minute company.

Ingredients

2 cans apple pie filling
1/2 cup caramel sauce
1 box yellow cake mix
1/2 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)

Directions

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Spread apple pie filling evenly across the dish.
Drizzle caramel sauce over the apples.
Sprinkle cinnamon on top.
Evenly sprinkle dry cake mix over the apples and caramel.
Pour melted butter over the cake mix, covering as much as possible.
Top with nuts if desired.
Bake for 40–50 minutes, until golden and bubbly.
Serve warm with ice cream or whipped cream.

Step-by-Step Guide to Making Warm Caramel Apple Dump Cake
This section walks you through the process with a little more detail so the final result is reliably delicious.

Prep and equipment: Preheat the oven to 350°F (175°C). Use a 9×13-inch baking dish for even baking; a light-colored metal pan or glass dish works well. Grease the dish with butter or nonstick spray to help release slices and to add an extra hint of flavor around the edges.
Layer the apples: Empty both cans of apple pie filling into the prepared dish and spread them into an even layer. Use the back of a spoon to lightly press and level the filling so the caramel and cake mix will distribute evenly on top.
Add caramel and spice: Spoon the caramel sauce over the apples and use a spatula to gently swirl it through the fruit — not fully mixing, but creating pockets of gooey caramel. Sprinkle the teaspoon of ground cinnamon across the top for warmth and depth.
Top with cake mix: Sprinkle the dry yellow cake mix evenly over the apples and caramel. Don’t press it down; the dry mix should sit on top to create the crumble-like crust as the butter melts through.
Butter it up: Pour the melted unsalted butter slowly and evenly across the cake mix. Aim to distribute it so most of the dry mix gets moistened; using a spoon to drizzle butter into any dry spots helps. This is what forms the buttery crust.
Nuts (optional): If using, scatter the chopped pecans or walnuts over the top for crunch and a toasty, nutty contrast.
Bake and test: Bake in the preheated oven 40–50 minutes. The top should be golden brown and the edges bubbly. A few spots of darker caramel are expected — they’re the best parts.
Rest and serve: Allow the dump cake to cool slightly (5–10 minutes) so the layers set a bit. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for classic contrast.

How it works: The dry cake mix absorbs butter and the moisture from the apples beneath, forming a coarse, cake-like crust without the fuss of mixing batter. The caramel creates sticky pockets, and the cinnamon ties the flavors together.

Serving Suggestions for Warm Caramel Apple Dump Cake

Warm slices with one or two scoops of high-quality vanilla ice cream. The contrast between hot cake and melting ice cream is irresistible.
Drizzle extra warmed caramel sauce over each serving for added decadence.
For a lighter touch, serve with lightly sweetened whipped cream and a sprinkle of toasted nuts.
Add a scoop of cinnamon or caramel gelato for a flavor-forward pairing.

Best Ways to Serve (additional ideas)

For brunch or afternoon tea, serve smaller squares with a dusting of powdered sugar.
Make individual servings in ramekins — bake for slightly less time (about 30–35 minutes) and check for bubbling edges.

Storage Tips for Warm Caramel Apple Dump Cake

Refrigeration: Store leftovers tightly covered in the refrigerator for up to 4 days at 40°F (4°C).
Freezing: Wrap the cooled cake tightly in plastic wrap and then foil, or place in an airtight container; freeze for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator and reheat before serving.
Reheating: Reheat single servings in the microwave for 20–45 seconds, or warm a larger portion in a 325°F (165°C) oven for 10–15 minutes, covered with foil to prevent drying, until warmed through.

tips to make Warm Caramel Apple Dump Cake
Q: How do I keep it from getting soggy?
A: Make sure to distribute the butter evenly and avoid over-saturating any one spot; also, giving the cake a short rest after baking helps the filling thicken slightly.

Q: Can I use fresh apples instead of canned filling?
A: Yes — peel and slice 4–6 medium apples, toss with 1/4–1/3 cup sugar, 1–2 tablespoons lemon juice, 1–2 teaspoons cinnamon, and 1–2 tablespoons cornstarch to help thicken; use this mixture in place of the canned filling and bake a little longer until bubbly.

Q: How do I make the top extra crisp?
A: Sprinkle a tablespoon or two of granulated sugar or brown sugar over the cake mix before pouring the butter; the sugar caramelizes and adds crunch.

variation (if any)

Apple-caramel pecan: Stir 1/2 cup chopped pecans into the apple filling before adding caramel, then top with additional pecans for crunch.
Boozy twist paragraph: For grown-up dessert, stir 1–2 tablespoons of bourbon or spiced rum into the caramel sauce before drizzling over the apples. The alcohol will bake off, leaving behind a deep, warm flavor that complements the apples and caramel beautifully.

Why this keeps working (additional context)
This recipe thrives on contrast: soft fruit, sticky caramel, and a crunchy-sweet crust. It’s also very forgiving — if the top browns too quickly, loosely tent with foil; if the filling is too runny, bake a bit longer. Because it uses pantry staples and a boxed cake mix, it’s a perfect go-to when you want an impressive dessert without hours of effort.

FAQs
Q: How long should I bake the dump cake?
A: Bake 40–50 minutes at 350°F (175°C) until golden and bubbly.

Q: Can I use a different cake mix?
A: Yes, yellow cake mix is classic, but white or butter cake mix also work. Avoid mixes with pudding or extra flavors unless you want those flavors in the final dessert.

Q: What’s the best caramel to use?
A: Use a thick caramel sauce (store-bought or homemade). Too thin a caramel may run and thin out the layers; if yours is runny, consider chilling it briefly before drizzling.

Q: Can I make this ahead?
A: You can prepare it up to the point of baking, cover, and refrigerate for a few hours before baking. If fully baked, reheat gently before serving.

Q: Is there a gluten-free option?
A: Use a gluten-free yellow cake mix and confirm any canned apple filling is gluten-free. The outcome will be similar in structure.

More FAQs (format variation)

How do I prevent the edges from burning? Bake in the middle rack and if the edges brown too quickly, tent with foil after about 25–30 minutes.
Is this recipe suitable for large crowds? Double the recipe and bake in two pans or use a hotel pan; adjust baking time slightly for depth.
Can I add oats to the topping? Yes — mix 1/2 cup rolled oats into the cake mix on top for a rustic streusel-like texture.

A few personal tips and tricks

Let it rest: Cool it for 5–10 minutes to let the filling set so slices hold together.
Mix-ins: Mini chocolate chips sprinkled on top before baking make for melty pockets of chocolate.
Nuts: Toast nuts briefly for added depth and crunch.

Troubleshooting quick guide

Too wet: Bake a little longer uncovered; the extra time will evaporate excess moisture.
Too dry on top: More butter next time, or add a few tablespoons of milk or melted cream to moisten the cake mix slightly before sprinkling.
Not sweet enough: Drizzle more caramel or serve with sweetened whipped cream.

Occasions and pairings
This warm caramel apple dump cake is ideal for Thanksgiving, autumn potlucks, family dinners, or any time you want a dessert that’s cozy and unfussy. Pair it with:

Strong coffee or espresso to cut the sweetness.
A spiced tea or mulled cider for a full fall experience.
A bold dessert wine (like a late-harvest Riesling) for an elegant ending.

Nutrition and portioning

This is a rich, indulgent dessert best enjoyed in moderate servings. Cut into 12 generous squares or 16 smaller portions for sharing. Adding a smaller scoop of ice cream stretches servings while keeping everyone happy.

Final plating ideas

For a polished look, spoon a little warm caramel into a decorative drizzle on the serving plate before placing the cake slice. Add a garnish of toasted pecan halves and a sprig of mint for color contrast.
If serving to guests, bring the cake to the table on a warmed platter and offer ice cream or whipped cream on the side.

Conclusion

This Warm Caramel Apple Dump Cake is a fail-safe way to produce a show-stopping dessert with minimal effort. For another one-pan caramel-apple style take, see how others build gooey versions in recipes like Gooey Caramel Apple Dump Cake in One Pan. If you’d like a classic, widely-trusted variation and community-tested tips, check out this detailed guide at Caramel Apple Dump Cake Recipe – Allrecipes.