Caramel Apple Dump Cake Recipe
User Reviews
5
Caramel Apple Dump Cake Recipe
Description
This recipe layers spiced apple pie filling in a casserole dish, followed by scattered caramel candies. A box of dry vanilla cake mix is spread evenly over the apples and caramels, then topped with pats of cold butter to promote browning and crispness. If desired, chopped pecans add texture and nutty flavor when sprinkled on top before baking.
Baking at 350 degrees Fahrenheit results in bubbling apples releasing syrupy juices that thicken beneath a golden cake crust. The spices—ground cinnamon, nutmeg, and cloves—add warmth to the apple filling, complementing the sweet, creamy caramel. The butter melts to help the cake mix form a crumbly but moist topping.
After baking, the dump cake is best served warm, optionally with vanilla ice cream or whipped cream to balance the richness. It can be cooled for easier slicing. The recipe includes options for lighter preparation by reducing butter or caramel amounts and adaptations for crockpot or high altitude baking.
Storage tips include keeping leftovers at room temperature for a few days, refrigerated up to a week, or frozen for longer storage with reheating instructions.
Ingredients
- 2 ounce cans apple pie filling I used Simply Apple by Duncan Hines, you may also make your own or see tips for lighter dump cake
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves Or substitute these three spices with Pumpkin pie spice mix
- 1 ½ cups caramels like Werther's or Kraft, cut in half
- 1 box vanilla cake mix try other flavors including spice cake mix, butter pecan, yellow or white.
- 1-2 ticks butter cold, cut into thin slices (see note for how to reduce butter)
- ¼-½ cup pecans or substitute with your favorite nut (nuts are optional, chopped
Instructions
- Preheat the oven to 350 degrees F and spray a 9x13 casserole dish with non-stick spray or oil. May also be made in a 2 qt casserole dish or in the crock pot, see instructions and notes. 375 for high altitude.
- In a medium bowl, mix together the apple pie filling and spices, then pour filling into the prepared casserole dish. Smooth out the top.
- Evenly place the caramels over the top of the apple pie filling, sprinkle the dry cake mix over the apples as evenly as possible, giving the pan a couple of shakes to distribute the cake mix.If using nuts, and I highly recommend using nuts, sprinkle on top of the cake mix.
- Next, arrange the pats of butter over the top of the cake, as equally as possible. Bake the dump cake at 350 degrees (375 for high altitude) for about 40-45 minutes until the top is lightly browned and the apples are bubbling.
- Remove from oven, cooling for 10-15 minutes before serving. Delicious served with a scoop of vanilla ice cream or whipped cream.
Notes
- To make a lighter version, reduce the butter and caramel quantities used in the recipe.
- The dump cake can be prepared in a crockpot on high for 2 hours; this method omits the crispy topping but yields a tender dessert.
- Store cooled cake covered at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months in an airtight container.
- Reheat leftovers in a 350-degree oven for 5-10 minutes or microwave individual servings in short bursts until warm.
- For high altitude baking, increase oven temperature to 375 degrees and bake until bubbly and golden.
- Gluten-free versions can be made by using gluten-free cake mix and checking other ingredients for gluten content.
- Dairy-free adaptations include using vegan cake mix, vegan butter or coconut oil, and ensuring pie filling and caramels are dairy-free.
- Using fresh sliced apples seasoned with spices instead of canned filling is an alternative for a less processed version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 537kcal | 27% |
| Carbohydrates | 88g | 29% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 648mg | 27% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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