Caramel Apple Pie Dump Cake
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Every year when fall rolls around, there are two flavors (besides pumpkin) that stand out to me—apple and caramel. And when you put them together, you’ve got a match made in autumn heaven. This caramel apple pie dump cake is one of those easy desserts that tastes like it took way more effort than it did (my favorite kind—ha).
Now, what makes this particular dump cake even more special is that it’s a small-batch recipe. You can whip it up in an 8 x 8 pan, which is perfect for those cozy nights when you don’t need a massive dessert staring you down. Of course, if you do need a larger portion (maybe you’re having a little fall gathering?), this recipe easily doubles for a 9 x 13 pan.
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The Magic of a Dump Cake
I’m a huge fan of dump cakes because they’re kind of like the carefree cousin of pie. You get all the deliciousness of baked apples, spice, and that buttery, caramel topping, but without having to fuss over pie dough or fancy techniques. It’s a no-stress dessert, which is exactly what we all need sometimes, right?
This caramel apple pie dump cake combines the ease of using a can of apple pie filling with the decadent addition of caramel sauce and a spiced cake mix. You don’t even need to stir everything together—just layer it up and bake it to bubbly perfection. The result? A warm, caramel apple cake with a slightly crisp topping and melty, buttery goodness. Yes, please!
What You’ll Need To Make This Caramel Apple Pie Dump Cake
- One can of apple pie filling
- A good quality caramel sauce (I like to use Mrs. Richardson’s Salted Caramel Sauce)
- One box of spice cake mix (but we’re only going to use half)
- Unsalted butter
- Walnuts (totally optional, but they add a nice crunch—I left them out today)
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Here’s Exactly How To Make It
- Preheat your oven to 350°F (175°C) and lightly grease an 8 x 8-inch baking pan.
- Spread the apple pie filling evenly over the bottom of the prepared pan. Use the back of a spoon or a rubber spatula to make sure it’s all nice and smooth.
- Drizzle the caramel sauce over the apples. I highly recommend using a high-quality caramel sauce here because, let’s face it, caramel is a key player in this dessert. Go for the good stuff.
Tip
If your caramel sauce is too thick to drizzle, heat it up in the microwave for 20-30 seconds to thin it out, so you can pour it easily.
- Sprinkle the dry spice cake mix evenly over the top of the apples and caramel. No need to stir this either—just sprinkle and go.
- If you’re feeling a little fancy (and like a bit of crunch), sprinkle the chopped walnuts on top of the cake mix. They add a nice texture, but are totally optional.
- Thinly slice the butter and place the slices evenly over the top of the cake mix.
- Bake the cake for about 35 minutes, until it’s bubbling and beautifully golden brown on top. You’ll know it’s ready the edges of the cake are nicely crisp.
- Let the cake sit for 10-15 minutes before slicing and serving. This is the hardest part—waiting for it to set up a bit. But trust me, it’s worth it.
Now, Let’s Serve It Up
I love serving this caramel apple pie dump cake with a generous scoop of vanilla ice cream on the side (or right on top, if you’re like me and love melty ice cream). And don’t forget an extra drizzle of caramel sauce—because, why not? It’s dessert after all!
Tips for Success:
- Butter placement: Make sure you distribute the butter slices evenly over the cake mix so it melts nicely and creates that crispy, golden topping.
- Make a larger batch: Like I mentioned earlier, you can easily double this recipe if you’re feeding a crowd. Just use a 9 x 13-inch pan and follow the same steps.
- Storage: Leftovers (if there are any, haha) can be stored in an airtight container in the fridge for 3-4 days. Just reheat gently when you’re ready to dig back in.
Why You’ll Love This Recipe
Besides being ridiculously easy, this cake captures all the flavors of fall in one simple dish. The spiced cake mix pairs perfectly with the apples and caramel, and the walnuts (if you choose to add them) give a satisfying crunch. It’s the perfect dessert to whip up when you’re craving something warm and cozy but don’t want to spend hours in the kitchen.
I also love that this dump cake isn’t overly sweet. The spice cake and caramel sauce bring the sweetness, but the apples provide a little tartness to balance it all out. It really is the best of both worlds—you’re going to love it.
So, the next time you’re looking for an easy fall dessert my friend, give this caramel apple pie dump cake a try. With just a few simple ingredients and very minimal effort, you can have a warm, comforting dessert that’s just right for the season. Enjoy!
More Easy Dessert Recipes You’ll Love
Caramel Apple Pie Dump Cake
Equipment
- 1 8 x 8 baking pan
Ingredients
- 21 oz apple pie filling (1 can)
- 1/2 cup caramel sauce (good quality, plus more for drizzling)
- 1/2 box spice cake mix (about 7.6 ounces)
- 1/2 cup unsalted butter (cold, cut into thin slices)
- 1/2 cup walnuts (coarsely chopped, optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease an 8 x 8 pan.
- Spread apple pie filling in the bottom of the pan and smooth out evenly with the back side of a spoon or a rubber spatula.21 oz apple pie filling
- Drizzle the caramel sauce evenly over the apples.1/2 cup caramel sauce
- Sprinkle the dry cake mix over the apples and caramel.1/2 box spice cake mix
- Top cake mix with the chopped walnuts (if using).1/2 cup walnuts
- Cut the butter into thin slices and place them evenly all over the top of the cake.1/2 cup unsalted butter
- Bake cake for 40 minutes, until bubbling and golden brown on top. Let cake sit for 10-15 minutes to set up before slicing and serving. Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Store dump cake in an airtight container in the fridge for 3-4 days. Reheat gently before re-serving.
Nutrition
Tagged:
- Fall
- /
- Oven
- /
- Small-Batch
- /
- Winter