5 from 51 votes
Caramel Apple Dump Cake Recipe
Caramel Apple Dump Cake combines canned apple pie filling spiced with cinnamon, nutmeg, and cloves topped with caramel pieces, vanilla cake mix, butter slices, and optional pecans. Baking creates a bubbling, golden dessert balancing sweet apple flavors with rich caramel and a crisp, buttery cake topping. It can be served warm with ice cream or whipped cream.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
8
-10 people
Calories:
537 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 -10 people
Amount Per Serving
Calories 537
% 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.