Warm Caramel Apple Dump Cake with a Buttery Crust tastes like a caramel-dipped apple tucked under a crisp, buttery cookie lid, and I bake it when my kitchen needs an easy win. It suits busy dessert fans and new bakers, and it takes about 10 minutes of prep and 45 minutes to bake around 55 minutes total.
Easy Warm Caramel Apple Dump Cake with a Buttery Crust
Warm Caramel Apple Dump Cake with a Buttery Crust keeps the process simple with pantry shortcuts and one pan. You skip mixing bowls and still get a golden, buttery top with gooey apples underneath. Melted butter does the heavy lifting and forms that craggy, bakery-style crust.
You control sweetness and spice with quick tweaks. Use canned pie filling for speed, or toss fresh apples with sugar and cornstarch if you feel extra. Either way, the oven turns your layers into a spoonable apple-caramel situation that tastes like you fussed.
Ingredients You’ll Need
- Apple base:
- 2 cans (21 oz each) apple pie filling (pantry shortcut; I like Lucky Leaf or store brand), or 6 cups peeled sliced apples tossed with 1/2 cup sugar + 1 tablespoon cornstarch + 1 tablespoon lemon juice.
- 1 teaspoon ground cinnamon, plus a pinch of nutmeg (optional).
- 1 teaspoon vanilla extract.
- 1/4 teaspoon kosher salt.
- Caramel:
- Cake layer:
- 1 box (15.25 oz) yellow or spice cake mix (Duncan Hines, Betty Crocker, or Pillsbury all work).
- Butter:
- 12 tablespoons (3/4 cup) unsalted butter, melted and slightly cooled. Use salted butter and skip the added salt if you prefer a salty-sweet finish.
- Crunch (optional but tasty):
- Pantry bonuses (optional):
- 1/2 cup old-fashioned oats for extra texture.
- Flaky sea salt for finishing.
Equipment: 9×13-inch baking dish (metal browns best), nonstick spray or butter, small saucepan or microwave-safe bowl (to melt butter), offset spatula or spoon, foil, and a sharp knife for slicing apples if using fresh.
How to Make Warm Caramel Apple Dump Cake with a Buttery Crust
Timing
- Prep: 10 minutes
- Cook: 40–45 minutes
- Total: 50–55 minutes
Steps
- Heat the oven to 350°F (175°C). Grease a 9×13 baking dish. If you use a glass dish, bake on the lower-middle rack to keep the top from browning too fast.
- Add the apple base to the dish. Spread in an even layer, then stir in cinnamon, nutmeg, vanilla, and salt right in the pan. Drizzle the caramel sauce over the apples or scatter caramel bits, then sprinkle the nuts if using.
- Sprinkle the dry cake mix evenly over the apples. Break up any clumps with clean fingers so the layer looks uniform.
- Drizzle melted butter evenly across the dry mix, aiming for full coverage. Patch any dry spots with a bit more butter or a few pumps of neutral cooking spray. Do not stir; the layers should stay stacked.
- Bake 40–45 minutes until the top turns deep golden and the edges bubble. If the top browns quickly, tent loosely with foil for the last 10 minutes.
- Rest the cake 15 minutes so the caramel settles and the crust firms up. Spoon into bowls, drizzle extra caramel if you like, and serve warm with vanilla ice cream or whipped cream.
Expert Tips
- Melt and drizzle butter evenly; gaps lead to dry spots on top.
- Keep layers separate; resist stirring after you sprinkle the cake mix.
- If using fresh apples, slice them thin (about 1/4 inch) so they soften fully.
- Want extra apple juiciness? Microwave the fresh apples with sugar and cornstarch for 2–3 minutes before assembling.
- Use a metal pan for the best crust; glass runs softer and lighter.
- Check at 35 minutes; cover loosely with foil if the top browns too fast.
- Let it rest 10–15 minutes; you’ll get cleaner scoops and a better set.
- Reheat leftovers in the oven, not just the microwave, to keep the crust crisp.
Variations
- Gluten-free: Use a gluten-free yellow cake mix and confirm the caramel sauce lists no gluten.
- Vegan: Use plant-based butter sticks, a vegan-friendly cake mix, and dairy-free caramel or date caramel.
- Add-ins: Swap in spice cake mix; add 1 teaspoon apple pie spice; stir 1 tablespoon bourbon into the apples; finish with flaky sea salt; toss 1/2 cup oats with the dry cake mix for extra crunch.
How to Serve Warm Caramel Apple Dump Cake
Scoop it warm into bowls and add vanilla ice cream, softly whipped cream, or a dollop of Greek yogurt for tang. Drizzle a little extra caramel and sprinkle flaky sea salt if you love a salty-sweet finish. Pair with hot coffee, apple cider, or a small pour of bourbon for adults.
Make-Ahead and Storage
Assemble the apple layer up to 24 hours in advance and chill; keep the cake mix and melted butter separate until bake time. After baking, cool, cover, and refrigerate for up to 4 days. Freeze portions for up to 2 months; wrap tightly to prevent ice crystals.
For best reheating, warm in a 325°F oven for 10–15 minutes until the top turns crisp again. Heat single servings in the microwave for 30–45 seconds, then pop into a toaster oven or air fryer for 2–3 minutes to revive the crust.
Nutrition Information
Calories: about 410 per serving (12 servings). Protein: low (around 3–4 g) from the cake and nuts. Carbs: high from apples, cake mix, and caramel. Fat: moderate to high from butter and nuts; swap in fewer nuts or reduce butter to lighten it slightly.
Warm Caramel Apple Dump Cake with a Buttery Crust
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread both cans of apple pie filling evenly into the bottom of the prepared baking dish.
- Drizzle caramel sauce over the apple pie filling. Sprinkle cinnamon and salt if using.
- Evenly sprinkle the dry cake mix over the apples and caramel, making sure to cover completely.
- Pour melted butter evenly over the cake mix, trying to moisten as much of the surface as possible.
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool slightly. Serve warm, topped with vanilla ice cream if desired.