Name: Caramel Apple Dump Cake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 42 ounces apple pie filling*; 16 ounces caramel apple dip (Marzetti brand); 1 box yellow cake mix (15.25 ounces); 1 cup salted butter ( melted); 1 cup finely chopped pecans (or walnuts); vanilla ice cream; caramel

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This Caramel Apple Dump Cake is a layered dessert recipe with just 5 ingredients, no mixing bowl needed. It has all the flavors of fall and is amazing served warm with a scoop of vanilla ice cream.

Caramel Apple Dump Cake takes warm apples, gooey caramel sauce and buttery cake topping and layers them together in one pan. Unlike apple cobbler or apple crisp, this recipe has just five simple pantry ingredients and takes 5 minutes prep.

caramel apple dump cake with ice cream and caramel sauce

Why This Caramel Apple Dessert Beats Any Pie or Crisp

One of my favorite fall desserts is pumpkin dump cake. It’s no fuss and has no complicated steps.

This caramel apple dump cake recipe is another take on the classic dump cake. It’s the dessert version one of my favorite fall combos: caramel and apples. I love those flavors in caramel apple muffins, cookie sandwiches, caramel apple cheesecake bars and apple pull apart bread.

This dump cake beats apple pie and slow cooker apple crisp because you can whip it up last-minute for guests, potlucks, or when my family craves something sweet after dinner. If you’re looking for an easy dessert recipe that feels homemade but doesn’t keep you tied to the kitchen, this is it.

Enjoy! -Julie

Caramel Apple Dump Cake

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5 minutes prep is all you need to make this delicious Caramel Apple Dump Cake. This layered dessert with apple pie filling has all the flavors of fall.

Servings 15

Prep Time 5

Cook Time 50

Total Time 55

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Ingredients

For the cake:

42 ounces apple pie filling*
16 ounces caramel apple dip Marzetti brand
1 box yellow cake mix 15.25 ounces
1 cup salted butter melted
1 cup finely chopped pecans or walnuts

For serving:

vanilla ice cream
caramel

Instructions

Preheat oven to 375º Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray.
Spread the apple pie filling evenly in the bottom of the prepared pan. 42 ounces apple pie filling*
Heat the caramel dip for 30 seconds in the microwave. Use a knife to mix the caramel. Heat for another 20-30 seconds or until the caramel is softened. It just needs to be soft enough to dollop over the apples. Dollop spoonfuls of caramel dip evenly over the apples. 16 ounces caramel apple dip
Sprinkle the dry cake mix evenly over the caramel and apples. Drizzle the melted butter evenly over the top of the cake mix. Sprinkle the pecans on top. 1 box yellow cake mix , 1 cup salted butter, 1 cup finely chopped pecans
Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake. Serve warm with vanilla ice cream and caramel sauce on top. vanilla ice cream, caramel

Notes

I used 2 21-ounce cans of Comstock More Fruit Apple Pie Filling.
Use any cake mix you’d like: white cake mix or spice cake mix work well.
You can make this cake the day before, however it is best if you serve soon after baking. The top of the cake will have a slight crunch to it. If you save it, that topping will soften. Whenever you serve it, serve it warm, even if that means reheating it the next day
Storage: Store leftovers in the refrigerator in an airtight container for up to 5 days.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.*