Make this simple caramel apple dump cake recipe in minutes with just a few ingredients you probably already have on hand! Apple pie filling is topped with a yellow cake mixture then topped with ooey gooey caramel flavor! It’s a decadent dessert that’s perfect for fall!
Preheat oven to 350°F and spray a 9" x 13" baking dish with non-stick cooking spray.
Spread apple pie filling over the bottom of the prepared baking dish.
2 21 oz cans of apple pie filling
Pour the caramel sauce evenly over the apple pie filling.
3/4 cup caramel sauce
In a medium sized bowl, add the cake mix and cinnamon and stir to combine well, then sprinkle the cake mixture evenly over the apple pie filling and caramel sauce.
1 box yellow cake mix, 1 tsp ground cinnamon
Pour the melted butter evenly over the cake mix, then place in oven and bake for 45 - 50 minutes until it's bubbly and the top is golden brown.
3/4 cup salted butter
Let it cool for 15 minutes before serving with ice cream on the side and additional caramel sauce drizzled on top.
ice cream
Notes
Make sure to let the cake cool for 15 minutes before serving. If you try to eat it earlier, you will burn your mouth. It’s still nice and warm and gooey after sitting for 15 minutes – the topping keeps the warmth in – waiting just prevents you from burning yourself!Store any leftovers in the fridge in an airtight container or just in the pan wrapped with plastic wrap for up to five days. Place any leftovers in a cold oven, preheat to 350 degrees, and allow the cake to heat up thoroughly with the oven.Try it topped with other toppings like chocolate drizzle, whipped cream, vanilla sauce, or even just powdered sugar.Freeze for up to 3 months in an airtight container that’s freezer safe. I don’t recommend the plastic wrap method in the freezer – make sure to transfer to something freezer safe and airtight.