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Easy Irresistible Caramel Apple Dump Cake

caramel apple dump cake - featured image

A quick and easy fall dessert combining tart apples, rich caramel, and a crunchy cake topping for a warm, gooey treat that’s perfect for busy nights and last-minute cravings.

Ingredients

Scale
  • 6 cups peeled and sliced apples (about 4 medium apples; Granny Smith or Honeycrisp recommended)
  • 1 box (15.25 oz) yellow cake mix (Duncan Hines or Betty Crocker recommended)
  • 1 cup caramel sauce (store-bought or homemade; salted caramel preferred)
  • 1 cup (2 sticks) unsalted butter, sliced thinly and chilled
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel, core, and slice 6 cups of apples into thin wedges (about ¼ inch thick). Toss them with vanilla extract and cinnamon to coat evenly.
  3. Spread the apple mixture evenly in the bottom of a 9×13-inch baking dish.
  4. Pour 1 cup of caramel sauce evenly over the apples.
  5. Sprinkle the entire box of yellow cake mix evenly over the caramel layer without pressing down.
  6. Scatter thin slices of 1 cup (2 sticks) chilled unsalted butter evenly over the cake mix.
  7. Bake for 45-50 minutes, or until the top is golden brown and bubbly around the edges.
  8. Let the cake cool for about 10 minutes before serving.

Notes

Chill and slice the butter thinly to create a crispy topping. If the top browns too fast, tent loosely with foil halfway through baking. For less tart apples, sprinkle sugar before baking. You can prepare apples and caramel the night before and add cake mix and butter just before baking. For gluten-free, substitute cake mix with gluten-free version; for dairy-free, use coconut oil instead of butter and coconut caramel sauce instead of regular caramel.

Nutrition

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