Caramel Apple Dump Cake with Professional Techniques
A rustic yet refined take on a classic dump cake, this caramel apple version blends layered technique with baking science. Quick, comforting, and made with pantry staples, it delivers deep flavor and crisp texture with minimal effort—perfect for busy bakers or last-minute gatherings.
Ingredients
- 2 21 oz cans apple pie filling (preferably chunky style)
- 1 tsp ground cinnamon Ceylon cinnamon recommended
- 1 15.25 oz box yellow cake mix (or spice cake mix for variation)
- 1 cup unsalted butter melted
- 1 cup thick caramel sauce
- Optional for Variations
- ¼ cup chopped pecans
- ¾ tsp pumpkin pie spice or apple pie spice
- 1 can cranberry pie filling for variation
- Bourbon caramel sauce adult variation
Instructions
- Prepare Baking Dish: Preheat oven to 350°F (175°C). Butter a 9x13-inch glass or ceramic baking dish generously using a pastry brush.
- Mix the Apples: In a large bowl, combine apple pie filling and cinnamon. Stir well and let sit for 2–3 minutes to bloom the spice.
- Layer the Base: Spread the apple mixture evenly in the baking dish. Drizzle half the caramel sauce over apples in a zigzag pattern.
- Distribute Cake Mix: Evenly sprinkle dry cake mix over the apple-caramel layer. Use a fine-mesh strainer if needed to avoid clumps.
- Drizzle Butter: Pour melted butter over the cake mix in a crosshatch pattern, spacing lines 2 inches apart to ensure even browning.
- Bake: Bake for 40–45 minutes until golden brown and bubbling at the edges. The center should spring back lightly when pressed. Tent with foil during the last 10 minutes if browning too quickly.
- Serve: Let rest for 5–10 minutes before serving. Best enjoyed warm with vanilla ice cream.
Notes
Fresh Apples Version: Substitute canned filling with 6 cups sliced apples tossed with ½ cup sugar, 2 tbsp cornstarch, and 1 tsp cinnamon. Pre-cook mixture for 5 minutes. Make-Ahead: Assemble up to 24 hours in advance and refrigerate. Bring to room temperature before baking, adding 5–10 minutes if needed. Freezer Instructions: Portion and freeze after baking. Reheat in microwave (60–90 seconds) or oven at 300°F (10–15 minutes). Variations: Add chopped pecans for crunch, swap one apple can for cranberry filling, or use bourbon caramel for depth. Gluten-Free Option: Use 1:1 gluten-free cake mix and confirm caramel sauce is gluten-free. Troubleshooting: Uneven browning? Check butter distribution and rotate the pan. Center underbaked? Bake longer or tent edges.
