Salted Caramel Apple Dump Cake
This Salted Caramel Apple Dump Cake is a cozy, low-effort fall dessert with layers of gooey caramel apple filling, buttery cake topping, and just the right amount of salted caramel sauce. Perfect for feeding a crowd with almost no prep.
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
Storage: Keep tightly covered at room temperature for up to 24 hours if your kitchen is cool. For longer storage, refrigerate for 3–4 days or freeze individual portions for up to 2 months.
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.
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.
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