Skip the fussy dipped caramel apples and whip up this easy dump cake instead. All your favorite fall flavors are here, with apple pie filling, caramel, spice cake, butter, pecans, and vanilla in the mix. Store-bought shortcuts of canned apple pie filling, caramel topping, and spice cake mix are the ultimate trio, yielding a crispy-gooey, fall-inspired dessert that's almost too easy to throw together.
Caramel Apple Dump Cake Ingredients
One of the best things about making a dump cake is how easy it is to pull all of the ingredients right from the pantry. This apple caramel dump cake recipe relies on just a few inexpensive items that you may already have on hand:
- Pie filling: Canned apple pie filling is the base of this fall dessert recipe. It's often made with apples, sugar, cinnamon, and a thickener.
- Vanilla extract: Optional, to add depth of flavor.
- Caramel topping: There's no need to make homemade caramel sauce for this recipe. A drizzle of bottled caramel sauce adds sweetness and rich flavor.
- Cake mix: Our Test Kitchen found the flavor of spice cake mix balanced the apples best, but you could easily use yellow or white cake mix.
- Salted butter: To help balance the sweetness in the pie filling and caramel sauce, we recommend using salted butter.
- Pecans: For the best flavor, use toasted pecan halves for the crunchy topper.
- Vanilla bean ice cream: For serving.
How to Serve Caramel Apple Dump Cake
This caramel apple dump cake is best served warm from the oven with a scoop of vanilla ice cream, whipped cream, or yogurt for that cozy fall feeling. You can also serve it at room temperature, making it the perfect dessert for fall potlucks and parties.
Ingredients
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Nonstick cooking spray
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2 (21-oz.) cans apple pie filling
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1 tsp. vanilla extract (optional)
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2/3 cup caramel topping
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1 pkg. (2-layer-size) spice cake mix
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3/4 cup cold salted butter, cut into small cubes
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1/3 cup pecan halves (optional)
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Vanilla bean ice cream, for serving
Directions
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Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with nonstick spray. Pour pie filling into the prepared dish. Stir in extract (if using) and spread evenly in dish.
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Drizzle with caramel topping. Evenly sprinkle cake mix over the caramel apple mixture.
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Arrange butter cubes evenly over the cake mix.
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Top with pecan halves (if using). Bake for 40 to 50 minutes or until cake mix is firm and filling is bubbly. Serve warm or at room temperature. Serve with ice cream.
How to Store Caramel Apple Dump Cake
This cake can be baked in advance, wrapped, and refrigerated for up to two days for peak freshness, or frozen for up to three months. Thaw overnight in the refrigerator if frozen, then bring to room temperature or pop into a preheated 350°F oven or microwave until warmed throughout before serving. Leftover dump cake can be stored in the refrigerator for up to four days, or frozen for up to three months.
Caramel Apple Dump Cake Recipe Variations
Change up this caramel apple dump cake with these substitutions and additions:
- Pie filling: If desired, substitute the apple pie filling with cherry, mixed berry, strawberry, or any other flavor you prefer.
- Extract: Swap the vanilla extract with almond or lemon extract for additional complexity.
- Cake mix: While we love the addition of a spice cake mix, any cake mix should work well for this recipe. Feel free to use your favorite, or one you have on hand.
- Spice: Even with a spice cake mix, fall flavors really shine when you add extra spice into the mix. Grab your apple or pumpkin pie spice, or add a pinch of cinnamon, nutmeg, ginger, or cardamom for additional flavor.
- Nuts: Swap the pecans for walnuts, sliced almonds, or any nuts you prefer. You can also leave them out, or substitute with pumpkin seeds for a nut-free option.
