Why You’ll Love This Particular Caramel Apple Pie Dump Cake

Small batch baking. The one thing that makes this particular dump cake extra 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 nights when you don’t need a massive dessert staring you down. But, 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.

No stirring required. This caramel apple pie dump cake combines the ease of using a can of apple pie filling with the addition of caramel sauce and a spiced cake mix. You don’t even need to stir it all together—just layer it and bake it to bubbly perfection. The result? A warm, gooey caramel apple cake with a slightly crisp topping and melty, buttery goodness. Yes, please!

Ingredient Notes

• Apple pie filling isn’t (necessarily) cheating. One can (about 21 oz) is just right. If you want extra texture, feel free to stir in a few fresh apple slices too.
• The caramel sauce matters. Use a good-quality jarred caramel or homemade sauce—something thick and rich like Mrs. Richardson’s Salted Caramel Sauce. Drizzle some in the middle and again over the top before serving.
• Spice cake. This adds all the flavor without extra effort. If you only have yellow or white cake mix, it’ll work too, but you’ll want to add 1 teaspoon of cinnamon and a pinch of nutmeg to mimic that spices in spice cake.
• Add walnuts. This is optional of course, but they add a nice little crunch and nutty flavor. You can also swap in pecans if that’s more your thing.

Step-By-Step Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8 x 8-inch baking pan.
2. 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.

1. 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.

1. 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.
2. 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.
3. Thinly slice the butter and place the slices evenly over the top of the cake mix.

1. 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.
2. 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.

Recipe Tips & Notes

• Butter placement matters. Make sure you spread the butter slices evenly over the cake mix so it will create that crispy, golden topping.
• No mixing required. As tempting as it is, resist the urge to mix everything together. Mixing the layers will change the texture of the cake.
• Gently warm the caramel sauce. 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.
• Let it cool slightly before serving. This gives the filling a chance to set up a little bit, making it easier to serve.
• Add a pinch of sea salt. A light sprinkle of flaky sea salt over the top after baking can balance out the sweetness and enhance the flavors.
• Make a larger batch. You can easily double this recipe if you’re feeding a crowd. Just use a 9 x 13-inch pan, double all of the ingredients, and increase the baking time by 5-10 minutes, until baked through.

Serving Suggestions

• Vanilla ice-cream. A generous scoop of vanilla ice cream on the side (or right on top, if you’re like me and love melty ice cream).
• An extra drizzle of caramel sauce. Because, why not? And it gives it a bakery-style finish.
• Top with whipped cream. A light and fluffy dollop balances the richness, especially if you’re skipping the ice cream.
• Serve with hot apple cider or coffee. The spices in this dump cake go perfectly with a mug of cider or a strong cup of coffee.

Storage & Reheating Recommendations

Store any leftovers covered in the refrigerator for up to 4 days. To reheat individual servings, warm them in the microwave for 15-20 seconds or until heated through. For larger portions, cover the baking dish with foil and warm in a 300°F oven for 10–15 minutes. It’s best served warm, especially with a little ice cream or extra caramel on top.