This caramel apple dump cake is the sort of dessert I make when I want the warm, cozy flavors of an apple crisp without the fuss of peeling, mixing and rolling. I found this method years ago during a hectic autumn when I had a house full of family and just a short window to get something comforting and impressive on the table. It began as a pantry rescue—canned apple pie filling, a box of cake mix and a handful of caramels—and turned into a family favorite that always disappears within an hour.

What makes this version special is the balance of textures: the melted caramels create pockets of sticky, buttery sweetness that soak into the cake mix as it bakes, creating a moist, craggy top, while the apple filling remains warmly spiced and tender underneath. Every bite gives you warm cinnamon apples, crunchy pecan bits (if you choose to add them), and ribbons of caramel that make it feel like a homemade treat even though it’s remarkably simple to assemble. Serve it warm with good vanilla ice cream and a drizzle of extra caramel sauce for a show-stopping finish.

Ingredients

• Apple pie filling: 2 cans (20 ounces each) apple pie filling—look for a high-quality brand with real apple slices and a thicker syrup (such as Duncan Hines or a store-brand equivalent). The apple texture determines the final bite, so avoid fillings that are overly saucy.
• Cinnamon: 1 teaspoon ground cinnamon—use a fresh jar for the best aroma. Ceylon cinnamon is milder; cassia gives a bolder spice note.
• Caramels: 20 soft caramels, unwrapped—individually wrapped Kraft or Werther's work well. The softness and melt quality create those luscious caramel pockets.
• Yellow cake mix: 1 box (15.25 ounces) dry yellow cake mix—pour it dry over the filling for a crunchy, cakey crust. Brands like Betty Crocker or Pillsbury produce consistent results.
• Pecans (optional): 1/2 cup chopped pecans—adds a toasty crunch and nutty counterpoint. Toast them lightly in a dry skillet for 3–4 minutes to boost flavor.
• Butter: 3/4 cup melted butter (about 6 ounces or 12 tablespoons)—use unsalted and melt gently; this soaks into the dry mix and crisps the top as it bakes.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F. Lightly grease a 9" x 13" baking dish with butter or nonstick spray. Greasing helps the edges come away cleanly and prevents sticking—I prefer a light swipe of butter on the corners and center. Layer the apples: Spread both cans of apple pie filling evenly across the bottom of the prepared pan. Use an offset spatula or the back of a spoon to smooth into an even layer. Sprinkle the 1 teaspoon cinnamon across the surface so the spice distributes through each bite. Distribute the caramels: Press the unwrapped soft caramels into the apple layer, spacing them evenly so every serving will have a few caramel pockets. If some caramels are a bit firm, microwave them 5–8 seconds to soften for easier pressing—do not melt them completely. Add the dry topping: Sprinkle the dry yellow cake mix uniformly over the apples and caramels. Avoid compacting; the dry mix should create a craggy, porous surface so the butter can drizzle down and form a golden crust. If using pecans, scatter them over the cake mix now. Drizzle with butter and bake: Pour the melted butter evenly over the surface, trying to cover most of the dry mix—use a spoon to fill in gaps near the edges. Bake at 350 degrees F for 50–60 minutes, until the top is deep golden brown and the apple filling bubbles around the edges. If the top is browning too quickly, loosely tent with foil for the last 10–15 minutes. Rest and serve: Let the dessert rest 10–15 minutes before scooping so the caramel pockets set slightly and the apples settle. Serve warm with vanilla ice cream and an extra drizzle of caramel sauce if desired.

Storage Tips

To keep leftovers in top condition, allow the dish to cool to near room temperature before covering tightly with plastic wrap or foil and refrigerating. Stored in the fridge, it will remain enjoyable for up to four days. For freezing, portion into single-serve containers with tight lids and freeze for up to three months; resume gentle reheating in a 325 degrees F oven while covered for 15–20 minutes, then uncover to crisp the top for 5 minutes. Note that the caramel pockets may firm up when cold—brief reheating restores the silky texture.

Ingredient Substitutions

If you prefer a deeper spice profile, substitute the yellow cake mix with 1 box (15.25 ounces) spice cake mix—this adds nutmeg and cloves without extra steps. For a nut-free variation, omit the pecans and sprinkle 1/2 cup rolled oats mixed with 2 tablespoons melted butter over the cake mix for added texture. To reduce dairy, use a vegan butter or margarine and look for vegan soft caramels (read labels carefully); the result will be slightly less rich but still satisfying.

Serving Suggestions

Serve warm with a generous scoop of premium vanilla ice cream and a drizzle of salted caramel sauce to accentuate the caramel pockets. For a brunch twist, spoon warm portions over thick Greek yogurt and top with toasted pecans and a dusting of cinnamon. Garnish with a few apple slices or a sprig of mint for contrast. This dish pairs well with coffee, black tea or a sparkling apple cider for festive gatherings.

Cultural Background

The dump cake technique is rooted in American home-cooking traditions—simple, resourceful dishes that rely on pantry staples and minimal labor. It evolved as a practical alternative to pies and cobblers and has been popular in Midwestern and Southern households for decades. Layering canned fruit with dry cake mix and butter yields a cross between a cobbler and coffee cake, often adapted with local ingredients such as canned peaches, cherries or pumpkin for seasonal celebrations.

Seasonal Adaptations

In autumn, boost the warmth with 1/2 teaspoon ground nutmeg and a splash of apple brandy or bourbon folded into the apple filling before topping. In winter, add a handful of dried cranberries or chopped dates for brightness. For a summer version, replace the apples with canned peaches or cherries and use a lemon zest-scented cake mix to bring a fresh contrast to the sweet caramel.

Meal Prep Tips

To prep ahead for a party, assemble the dish up to 24 hours in advance and cover tightly; keep refrigerated until baking. If transporting to a potluck, bake at home and carry in an insulated carrier; the dessert holds temperature well for an hour. For portioning, pre-slice into 12 squares after a short rest so guests can serve themselves quickly, and provide ramekins or small bowls for ice cream accompaniments.

Ultimately, this caramel apple dump cake is an effortless way to deliver fall flavor with very little work. It’s forgiving, customizable and consistently well-received—give it a try the next time you need a dessert that feels like home.