Caramel Apple Dump Cake
The Easiest Fall Dessert You’ll Ever Bake
Dump cake is what happens when cobbler and cake mix decide to elope—and this caramel apple dump cake might be their happiest marriage yet. Back when I hauled in bushels of windfall apples from Grandpa’s orchard, Grandma would sigh at the thought of peeling them all for pie. Her solution? Slice three big apples, drown them in store‑bought caramel sauce, bury everything under a buttery blanket of cake mix, and let the oven do the rest. Ten minutes of effort, forty‑five of waiting, and we were spooning warm caramel apple goo onto our plates before supper dishes were even washed.
If you’ve ever wondered why it’s called a “dump” cake, here’s the secret: no bowls, no mixers—you literally dump ingredients in layers and bake. The fruit bubbles up, the cake mix soaks in juices, and the top crisps into brown‑sugary crumbles that taste like the corner pieces of coffee cake.
Dessert‑table debate: Are you Team Vanilla Ice Cream or Team Whipped Cream on hot apple desserts? Cast your allegiance in the comments and prepare for friendly skirmish!
Why You’ll Love This Recipe
- Fresh apples, pantry staples. Turns three store ingredients into a show‑stopper.
- One‑pan magic. No bowls = fewer dishes and more family time.
- Flexible cake mix. Yellow, butter pecan, even spice mix work.
- Perfect texture. Juicy bottom, caramel middle, cookie‑crisp top.
Ingredient Notes & Swaps
| Ingredient | Why It Matters | Swap Ideas |
|---|---|---|
| 3 large apples (6 cups slices) | Natural pectin thickens juice. | Granny Smith for tart; Honeycrisp for sweet. |
| Caramel ice‑cream topping (1 jar) | Instant sauce & sugar. | Homemade Caramel Dumplings Syrup for deeper flavor. |
| Cinnamon (1 tsp) | Classic apple spice. | Apple‑pie spice blend. |
| Yellow cake mix (15.25 oz) | Powder base that browns & crisps. | Butter pecan, spice, or carrot cake mix. |
| Melted butter (½ cup) | Moistens dry mix & toasts crumbs. | Browned butter for nutty notes. |
Equipment Checklist
- 9 × 13‑inch baking dish
- Apple peeler & corer
- Small saucepan (to melt butter)
- Rubber spatula
- Cooling rack
Pro tip: If you own a cast‑iron grill‑pan, bake the dump cake in it for an extra‑crisp edge—just like our Cast Iron Grill‑Pan Cornbread.
Detailed Instructions
1 | Prep
Preheat oven to 350 °F. Grease a 9 × 13‑inch dish.
2 | Apple Layer
Peel, core, and slice 3 large apples (about 6 cups). Scatter evenly in dish.
3 | Caramel & Spice
Drizzle 1 jar caramel ice‑cream topping over apples. Sprinkle with 1 tsp cinnamon.
4 | Cake‑Mix Crumble
In a bowl (or right in bag) combine 1 box yellow cake mix with ½ cup melted butter until crumbly. Crumble over apples. Press lightly so some crumbs touch caramel and some stay dry (for extra texture).
5 | Bake
Bake 45 minutes until top is golden‑brown and caramel bubbles at edges. Cool 15 minutes so sauce thickens.
Serving & Storage
Serve warm with ice cream, whipped cream, or a drizzle of cold Homemade Apple Cider for double apple love.
- Fridge: 4 days covered.
- Reheat: 325 °F oven 10 min or microwave 30 sec per serving.
- Freeze: Cool, wrap, freeze 2 months. Thaw overnight and warm 15 min at 325 °F.
Variations & Twists
- Salted Caramel Pecan: Sprinkle ½ cup chopped pecans over caramel layer.
- Apple‑Cherry Combo: Replace 2 cups apples with cherry pie filling.
- Gingerbread Top: Use spice cake mix + ½ tsp ground ginger.
- Gluten‑Free: Choose GF yellow cake mix; same butter amount.
Kitchen Science – Why Dump Cakes Work
Cake‑mix powder absorbs fruit juice and butter, hydrating just enough to form tender crumbs while steam lifts light pockets. Meanwhile, the uncovered top dehydrates, creating a crunchy streusel effect without any mixing bowl.
Troubleshooting Table
| Issue | Likely Cause | Quick Fix |
|---|---|---|
| Dry patches of mix | Butter not evenly drizzled | Use spoon to drizzle last butter bits over bare spots. |
| Soupy filling | Apples extra juicy | Bake 5‑10 min longer or add 1 Tbsp cornstarch to caramel. |
| Too sweet | Caramel + sweet apples | Use tart Granny Smiths; sprinkle lemon juice over apples first. |
FAQ (Schema‑Ready)
Q 1 – Can I use canned apple pie filling?
Yes—replace fresh apples & caramel with 2 (21‑oz) cans; reduce bake time to 35 min.
Q 2 – Do I need to stir the layers?
No! Leaving layers separate creates gooey base and crisp top.
Q 3 – Can I make it in a slow cooker?
Layer the same way in a greased crock, cook on HIGH 2 ½ – 3 hours; uncover last 30 min to crisp.
Call to Action
Did your dump cake bake with a mysterious corner missing like mine? 😉 Tell us who sneaked the first bite, rate the recipe, and share photos on Pinterest or Facebook so we can marvel at your caramel lakes!
