Salted Caramel Apple Dump Cake Recipe
If you love cozy fall flavors but don’t want a fussy dessert, this Salted Caramel Apple Dump Cake Recipe gives you all the caramel apple magic with almost zero effort.
A Cozy, Crowd-Pleasing Fall Dessert You Barely Have To “Bake”
This Salted Caramel Apple Dump Cake Recipe is what I make when I want something that tastes like I fussed, even though I absolutely did not. It’s an easy dump cake layered with gooey caramel apple filling, buttery cake topping, and just the right hit of salted caramel sauce to keep it from being too sweet.
Think of it as the relaxed cousin of apple crisp and caramel apple pie—no rolling dough, no mixer, no special skills. If you can open a can and melt butter, you’re halfway there.
I started making this for our neighborhood leaf-raking party years ago. The kids come in with pink cheeks, the grown-ups are pretending their backs don’t hurt, and this warm apple dessert hits the table with a big tub of vanilla ice cream. Every single time, someone asks for the recipe, usually before they’ve even finished their first bowl.
And while it’s cozy and decadent, you actually have some control here:
- You can cut the sugar by using no-sugar-added apple pie filling
- You can use whole-grain cake mix
- You can swap in a lighter salted caramel sauce
So you still get that rich caramel apple dessert without feeling like you destroyed your day.
Let me walk you through it—step by step, no stress.
Why You’ll Love This Recipe
- Ridiculously easy “dump and bake” dessert – No mixer, no fancy tools, barely any dishes.
- Perfect fall dessert flavor – Caramel apple, cinnamon, and buttery cake in every bite.
- Great for feeding a crowd – Bakes in a 9×13 pan and stretches easily for parties or potlucks.
- Customizable sweetness – Adjust the salted caramel sauce and toppings to your taste.
- Budget-friendly ingredients – Cake mix, canned apple pie filling, and pantry staples.
- Flexible serving temperature – Delicious warm, room temp, or even cold straight from the fridge.
- Pairs beautifully with ice cream – Vanilla, butter pecan, or cinnamon ice cream all work.
- Make-ahead friendly – Bake it earlier in the day and warm it up right before serving.
- Beginner-friendly recipe – Perfect starter dessert for teens or new bakers.
Ingredients
Here’s everything you’ll need for this easy salted caramel apple dump cake. I’ll add some quick notes and swaps as we go.
- 2 cans (21 ounces each) apple pie filling
- Look for “extra fruit” or “no sugar added” if you prefer less sweetness.
- 1 box (about 15.25 ounces) yellow cake mix
- You can also use spice cake mix for a stronger fall flavor or white cake mix for a lighter taste.
- 1 cup salted caramel sauce, divided
- Store-bought is fine (Smucker’s, Ghirardelli, Trader Joe’s salted caramel are all great).
- If you use regular caramel sauce, add a pinch of flaky sea salt.
- 1 teaspoon ground cinnamon
- Optional but recommended for that classic apple dessert flavor.
- ½ teaspoon ground nutmeg
- Optional; adds warmth and depth.
- ¾ cup (1½ sticks) unsalted butter, melted
- If using salted butter, reduce any added salt later.
- ½ teaspoon fine sea salt
- Enhances the salted caramel taste without making it “salty.”
- 2 tablespoons coarse or flaky sea salt, for topping (optional)
- Maldon or a flaky sea salt is lovely for a restaurant-style finish.
- ½ cup chopped pecans or walnuts (optional)
- For crunch; toast them lightly in a dry pan if you have a minute.
- Vanilla ice cream or whipped cream, for serving (optional but highly encouraged)
Ingredient Tips
- Apple Pie Filling: If your filling looks a little skimpy on apples, you can add 1–2 fresh apples (peeled and thinly sliced) right into the pan with the canned filling.
- Cake Mix: Stick with a standard 15–16 ounce box. Gluten-free cake mix works well too—just follow the same method.
- Salted Caramel Sauce: Thicker sauce works best because it sits nicely between the apples and cake mix. If yours is very thick, warm it briefly so it’s pourable.
Directions
You’re basically layering and baking—very forgiving and very hard to mess up.
-
Preheat and prep the pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps the caramel and apples release cleanly and keeps the corners from sticking. -
Layer the apple pie filling
Spoon the 2 cans of apple pie filling into the bottom of the prepared dish. Spread it out evenly with a spatula so you have a smooth apple layer. If using extra fresh apple slices, tuck them in now. -
Sprinkle on the spices
Evenly sprinkle the ground cinnamon and nutmeg over the apple layer. This keeps the flavor bright and cozy instead of flat and sugary. -
Drizzle the first layer of salted caramel
Pour about ½ cup of the salted caramel sauce over the apples. Don’t worry about making it perfect—ribbons and pockets of caramel are part of the charm. -
Add the dry cake mix on top
Open the box of yellow cake mix and sprinkle the dry mix evenly over the caramel apple layer. Don’t stir. Just spread it out gently with your hand or a spoon so there are no large bare spots. -
Top with melted butter
Slowly pour the melted butter over the dry cake mix, trying to cover as much of the surface as possible. It won’t be perfect and that’s okay. The butter helps the cake mix bake into a golden, slightly crisp topping. -
Add nuts and salt (if using)
Sprinkle the chopped pecans or walnuts over the top, if you’re using them. Then add the ½ teaspoon fine sea salt, sprinkling it lightly over the entire surface to build that salted caramel flavor. -
Bake until golden and bubbly
Bake the cake at 350°F for 40–50 minutes, or until the top is golden brown and you can see the apple and caramel bubbling around the edges. Every oven is a little different—start checking at about 38 minutes. -
Cool slightly and finish with more salted caramel
Let the dump cake cool for 15–20 minutes. Then drizzle the remaining ½ cup salted caramel sauce over the warm cake. If you like a stronger salted flavor, sprinkle a pinch of flaky sea salt on top right before serving. -
Serve warm with ice cream or whipped cream
Scoop into bowls while still warm and serve with a generous scoop of vanilla ice cream or a dollop of whipped cream. The contrast of cold ice cream and hot caramel apple is where the magic happens.
Servings & Timing
- Yield: About 12 servings (more if you serve smaller squares)
- Prep Time: 10 minutes (less once you’ve made it a few times)
- Bake Time: 40–50 minutes
- Total Time: About 55–60 minutes
This makes a fantastic make-ahead fall dessert because you can bake it earlier in the day, then rewarm individual portions later.
Variations
Want to play around a bit? Here are some easy twists on the original Salted Caramel Apple Dump Cake Recipe:
- Caramel Apple Spice Dump Cake: Use spice cake mix instead of yellow cake mix and skip the nutmeg for a gentler spice.
- Gluten-Free Salted Caramel Apple Dump Cake: Use your favorite gluten-free yellow or vanilla cake mix; everything else stays the same.
- Caramel Apple Cranberry Dump Cake: Add 1 cup fresh or frozen cranberries to the apple filling for a tart pop of flavor and color.
- Oatmeal Crumble Topping: Mix 1 cup old-fashioned oats with the dry cake mix before adding the butter for a heartier, crispier topping.
- Extra-Salty Crunch: Sprinkle crushed pretzels on top along with the nuts for a sweet-salty, crunchy twist.
- Maple Caramel Apple Dump Cake: Replace half of the salted caramel sauce with pure maple syrup for a deeper fall flavor.
Storage & Reheating
One of my favorite things about this apple dump cake is how well it holds up.
- Room temperature: If your kitchen is cool, you can keep the cake tightly covered at room temperature for up to 24 hours.
- Refrigerator: For longer storage, cover the baking dish with foil or transfer leftovers to an airtight container and refrigerate for 3–4 days.
- Freezer: You can freeze individual portions for up to 2 months. Wrap each piece tightly in plastic wrap, then place in a freezer bag or container.
Reheating
- Single servings (best method): Microwave individual portions for 30–45 seconds, then add ice cream or whipped cream.
- Whole pan: Cover with foil and warm in a 300°F oven for 15–20 minutes, until heated through.
- From frozen: Thaw overnight in the fridge, then reheat as above.
If you know you’re making this for a party, you can bake it in the afternoon and simply rewarm it (loosely covered with foil) before guests arrive.
Notes From My Kitchen
- Don’t stir the layers. I know it’s tempting, but the charm of a dump cake is those distinct layers: apples, caramel, cake. Stirring turns it into more of a pudding.
- Check the corners. The corners tend to brown faster. If they’re getting too dark but the middle isn’t done, tent the pan with foil and keep baking.
- Use real butter. Margarine doesn’t behave the same way here. Butter gives you the rich, golden, slightly crisp topping you’re looking for.
- Sweetness level: If you’re sensitive to sweetness, look for “light” or “no sugar added” apple pie filling and use a touch less caramel on top. You can always drizzle extra at the table.
- Let it rest a bit. Those 15–20 minutes of cooling help the caramel apple layer thicken slightly, so you get more neat scoops and less “lava flow”—unless you like it messy, which is fair.
- Serve it outside of fall. Yes, this screams fall dessert, but I’ve served it for Fourth of July with vanilla ice cream and people went back for seconds just the same. Good flavor isn’t seasonal.
FAQs
Can I make this Salted Caramel Apple Dump Cake Recipe the night before?
Yes. Bake it, cool it completely, cover tightly, and refrigerate. Reheat in a 300°F oven for 15–20 minutes or warm individual portions in the microwave.
Can I use homemade apple pie filling instead of canned?
Absolutely. Use about 4–5 cups of your homemade filling. If it’s less sweet than canned, you may want to keep the full amount of salted caramel sauce.
What if my cake mix is a different size than 15.25 ounces?
A little more or less (within an ounce or so) is fine. If it’s a larger box, you may need a bit more butter—up to another 2–3 tablespoons melted.
My topping looks dry in spots—did I do something wrong?
Not necessarily. Some dry patches are normal and often crisp up nicely. Next time, pour the butter more slowly and evenly, or add an extra tablespoon if you like a more uniform, cobbler-like top.
Can I make this without nuts?
Yes, just leave them out. If you want crunch without nuts, try crushed pretzels, granola, or even crushed graham crackers on top.
What’s the best way to add more “salted caramel” flavor?
Use a good-quality salted caramel sauce, don’t skip the fine sea salt in the recipe, and finish with a light sprinkle of flaky sea salt after drizzling the final caramel.
Can I make this in a slow cooker?
You can. Layer everything the same way in a greased slow cooker and cook on LOW for 3–4 hours, or until the top is set and the edges are bubbly.
Is this recipe kid-friendly to make?
Very. Let them spread the apple filling, sprinkle the cake mix, and drizzle the caramel—just handle the oven and hot butter yourself.
Conclusion
This Salted Caramel Apple Dump Cake Recipe is one of those desserts that feels like a warm hug—simple, cozy, and full of caramel apple flavor with barely any work. It’s the kind of apple dessert you’ll keep in your back pocket for busy weeknights, casual get-togethers, and every fall gathering in between.
If you try this recipe, I’d love to hear how it turned out for you—tell me in the comments what you served it with, or if you tried any fun variations. And if you’re in a caramel apple mood, take a look at my other apple cake recipes and easy dump cake ideas for more dessert inspiration.
Salted Caramel Apple Dump Cake
Ingredients
- 2 cans (21 ounces each) apple pie filling use extra fruit or no sugar added if preferred
- 1 box (about 15.25 ounces) yellow cake mix or spice cake mix for stronger fall flavor, or white cake mix for lighter taste
- 1 cup salted caramel sauce divided; store-bought is fine. If using regular caramel sauce, add a pinch of flaky sea salt.
- 1 teaspoon ground cinnamon optional but recommended
- 1/2 teaspoon ground nutmeg optional
- 3/4 cup unsalted butter melted (1½ sticks); if using salted butter, reduce added salt
- 1/2 teaspoon fine sea salt
- 2 tablespoons coarse or flaky sea salt optional, for topping; such as Maldon
- 1/2 cup chopped pecans or walnuts optional; toast lightly if desired
- Vanilla ice cream or whipped cream optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to help the caramel and apples release cleanly and keep the corners from sticking.
- Spoon the 2 cans of apple pie filling into the bottom of the prepared baking dish. Spread it out evenly with a spatula so you have a smooth apple layer.2 cans (21 ounces each) apple pie filling
- Evenly sprinkle the ground cinnamon and ground nutmeg over the apple layer to add warm fall flavor.1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
- Pour about 1/2 cup of the salted caramel sauce over the apples. Let it form ribbons and pockets of caramel; it doesn’t need to be perfectly even.1 cup salted caramel sauce
- Open the box of yellow cake mix and sprinkle the dry mix evenly over the caramel apple layer. Do not stir. Gently spread it so there are no large bare spots.1 box (about 15.25 ounces) yellow cake mix
- Slowly pour the melted butter over the dry cake mix, trying to cover as much of the surface as possible. This helps the cake mix bake into a golden, slightly crisp topping.3/4 cup unsalted butter
- Sprinkle the chopped pecans or walnuts evenly over the top, if using. Then sprinkle the fine sea salt lightly over the entire surface to enhance the salted caramel flavor.1/2 teaspoon fine sea salt, 1/2 cup chopped pecans or walnuts
- Bake at 350°F for 40–50 minutes, or until the top is golden brown and the apple and caramel are bubbling around the edges. Start checking at about 38 minutes, as ovens vary.
- Let the dump cake cool for 15–20 minutes so the caramel apple layer can thicken slightly. Drizzle the remaining 1/2 cup salted caramel sauce over the warm cake. If desired, finish with a light sprinkle of flaky sea salt on top.1 cup salted caramel sauce, 2 tablespoons coarse or flaky sea salt
- Scoop the dump cake into bowls while still warm and serve with vanilla ice cream or whipped cream, if desired.Vanilla ice cream or whipped cream
Notes
Reheating: For single servings, microwave for 30–45 seconds. For a whole pan, cover with foil and warm in a 300°F oven for 15–20 minutes. Thaw frozen portions overnight in the fridge before reheating.
Tips: Don’t stir the layers—distinct apple, caramel, and cake layers are what you want. Check the corners as they brown faster; tent with foil if needed. Use real butter for best texture and flavor. For a less sweet version, use no-sugar-added apple pie filling and slightly less caramel on top. Letting the cake rest 15–20 minutes after baking helps it set for neater scoops.
