Caramel Apple Dump Cake
Caramel Apple Dump Cake combines layers of spiced apple pie filling, creamy caramel sauce, and buttery cake mix that bake together into a decadent dessert with contrasting textures and the perfect balance of sweet and tart flavors.
Ingredients
- 2 cans 21 oz each apple pie filling
- 1 cup caramel sauce store-bought or homemade
- 1 box yellow cake mix 15.25 oz
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg optional but recommended
- 3/4 cup unsalted butter 1 1/2 sticks, thinly sliced
- 1/2 cup chopped pecans or walnuts optional
- Vanilla ice cream or whipped cream for serving optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Spread the apple pie filling evenly across the bottom of the prepared baking dish, making sure to distribute the apple pieces uniformly.
- Drizzle the caramel sauce over the apple layer in a zigzag pattern, covering as much surface area as possible.
- Sprinkle the cinnamon and nutmeg evenly over the caramel and apple layers to enhance the warm, fall flavors.
- Evenly distribute the dry cake mix over the previous layers, ensuring complete coverage with no gaps.
- Arrange the thin slices of butter across the entire surface of the cake mix, placing them as close together as possible to ensure even melting.
- Scatter the chopped nuts (if using) across the top for added texture and flavor.
- Bake uncovered for 40-45 minutes until the top is golden brown and the edges are bubbling with caramel goodness.
- Allow to cool for at least 15 minutes before serving to let the caramel set slightly and avoid burns.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Notes
- For a more intense apple flavor, choose apple pie filling that contains cinnamon or apple pie spice.
- If you prefer a less sweet version, use fresh sliced apples tossed with a tablespoon of lemon juice and 2 tablespoons of sugar instead of pie filling.
- This dessert keeps well at room temperature for up to 2 days, covered with foil, or refrigerated for up to 5 days.
- To reheat, microwave individual portions for 30-45 seconds or warm the entire dish in a 300°F oven for 15 minutes.
- The recipe can be prepared up to 24 hours in advance and refrigerated before baking—just add an extra 5-10 minutes to the baking time.