Easy 6-Ingredient Caramel Apple Dump Cake Recipe
Our Caramel Apple Dump Cake Recipe is an easy recipe made with apple pie filling and yellow cake mix! A scoop of vanilla ice cream on top is like heaven.
Ingredients
- 63 ounces apple pie filling 3 - 21 ounce cans
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice optional but it enhances the apple flavors
- 1 cup Kraft caramels cut in half (approximately 1 bag)
- 15.25 ounce box yellow cake mix use 15.25 ounces for best results
- 1 cup 2 sticks salted butter, cut into 1 tablespoon slices
- 1/2 cup chopped pecans
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C).
- Prep the baking dish: Grease a 9x13-inch baking dish with cooking spray. This step prevents sticking and ensures easy cleanup.
- Apple Pie Layer: Open the three cans of apple pie filling and pour them into the prepared baking dish. Sprinkle 1 teaspoon of ground cinnamon evenly over the apple pie filling. For an extra flavor boost, drizzle 1 tablespoon of lemon juice (about the juice from half a lemon) over the filling. This step is optional but highly recommended.
- Caramel Layer: Sprinkle the halved Kraft caramels evenly onto the filling. One bag (approximately 1 cup) is just the right amount. Be cautious not to overdo it; too much caramel can overpower the other flavors.
- Cake Mix Layer: Spread the 15.25 oz yellow cake mix evenly over the apple pie filling. Ensure that the cake mix is distributed uniformly for consistent results.
- Toppings: Place the sliced salted butter evenly on top of the cake mix. Arrange the butter in rows of four for even melting and coverage. Sprinkle the chopped pecans on top of the cake, adding a delightful crunch to your dessert.
- Time to Bake the Cake: Bake the assembled dish in the preheated oven for approximately 45 minutes or until it turns a lovely golden brown.
Notes
I used Duncan Hines cake mix. Some brands are now 13.25oz and that may not give you enough for this recipe.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: Wrap cooled cake tightly in plastic wrap and foil. Label with date and freeze for up to 3 months. Thaw in the fridge, then reheat portions in an air fryer at 300°F for 2-3 minutes. Or microwave until hot.
Nutrition
Serving: 1 | Calories: 524cal | Carbohydrates: 85g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 502mg | Sugar: 49g | Fiber: 2g | Calcium: 119mg | Iron: 1mg