Warm, bubbly, and loaded with rich caramel, Caramel Apple Dump Cake is the ultimate cozy fall and holiday dessert. With tender spiced apples layered beneath soft, chewy caramels and a buttery, golden-brown cake crust, this recipe delivers all the comfort of homemade apple cobbler with under 10 minutes of hands-on effort.
As the dish bakes, the chewy Werther’s caramels melt directly into the apple pie filling to create a luscious, spiced caramel sauce. Above it, the dry yellow cake mix, melted salted butter, and a splash of milk bake together into a golden, crisp-on-top, dumpling-soft crust. Served warm with a large scoop of vanilla bean ice cream and an extra drizzle of caramel, it is guaranteed to be a crowd favorite.
Recipe Overview
- Prep Time: 10 minutes
- Bake Time: 45 to 50 minutes
- Resting Time: 10 to 15 minutes (allows the caramel sauce to thicken)
- Total Time: ~1 hour 10 minutes
- Yield: One 9×13-inch baking dish (10 to 12 generous servings)
- Estimated Calories: ~380 kcal per serving (without ice cream)
- Skill Level: 100% Beginner-friendly / Dump-and-Bake
Why This Dump Cake Works
- Melting Chewy Caramels: Using chewy Werther’s Original caramels (unwrapped and scattered right over the apples) allows the caramel to slowly melt into the spiced filling during the long bake without burning or turning bitter.
- Salted Butter Balance: Using a full cup of salted butter adds rich dairy flavor and cuts straight through the intense sweetness of the cake mix and caramel.
- Milk Splash for Complete Hydration: Many traditional dump cake recipes suffer from powdery, dry flour spots. Adding a gentle splash of whole milk alongside the melted butter ensures every inch of the dry cake mix bakes into a tender, golden crust.
Equipment Checklist
- Standard 9×13-inch glass, ceramic, or metal baking dish
- Non-stick cooking spray or butter (for greasing)
- Microwave-safe bowl or measuring pitcher (for melting butter)
- Can opener & silicone spatula
- Wire cooling rack
- Large serving spoon
Detailed Ingredient Breakdown
- 40 oz Apple Pie Filling (approx. two 20 oz or 21 oz cans): Classic spiced apple pie filling (such as Duncan Hines Comstock). (For extra bite, you can coarsely chop the apple slices before spreading).
- ½ bag (approx. 20 to 25 pieces / 4 to 5 oz) Werther’s Original Chewy Caramels: Unwrapped. Chewy caramels melt smoothly into the warm apples.
- 1 box (15.25 oz) Super Moist Butter Yellow Cake Mix: Yellow cake mix, butter recipe yellow cake mix, or spice cake mix.
- 1 cup (2 sticks / 225g) Salted Butter: Melted completely. The salt cuts through the sweet apple and caramel layers.
- ½ cup (120ml) Whole Milk: Helps hydrate the dry cake mix evenly to prevent chalky dry spots.
Optional Add-Ins & Garnishes:
- 1 tsp Ground Cinnamon or Apple Pie Spice: Lightly dusted over the apple filling.
- ½ cup Chopped Pecans or Walnuts: Scattered over the top of the cake mix for an extra crunch.
- Vanilla Bean Ice Cream & Caramel Drizzle: For serving warm straight from the dish.
Step-by-Step Instructions
1. Prep the Oven and Baking Dish
Preheat your oven to 350°F (175°C) with a baking rack set in the center position.
Lightly coat the bottom and sides of a 9×13-inch baking dish with non-stick cooking spray or a thin smear of butter.
2. Layer the Spiced Apples
Open the cans of apple pie filling and pour them directly into the bottom of the greased baking dish.
Use a silicone spatula to spread the apples out into a smooth, uniform layer across the entire bottom.
3. Scatter the Chewy Caramels
Unwrap the Werther’s Original Chewy Caramels. Scatter the unwrapped caramels evenly across the top of the apple pie filling, distributing them so every bite gets a pocket of melted caramel.
4. Add the Dry Cake Mix
Open the box of yellow cake mix. Using your hands or a spoon, sprinkle the dry cake mix evenly over the apple and caramel layer, making sure the entire surface is covered from corner to corner.
Gently pat down any tall mounds with the back of a spoon to create an even, level dry layer. Do not stir.
5. Pour the Milk and Melted Butter
Evenly drizzle the ½ cup of whole milk across the top of the dry cake mix.
Immediately follow by slowly pouring the 1 cup (2 sticks) of melted salted butter all over the top, making sure to cover as much of the dry cake powder as possible.
(Baker’s Tip: If you notice any stubborn dry flour pockets around the corners, use the back of a spoon to lightly press the dry mix into the pooled butter and milk—do not mix the layers together).
6. Bake to a Golden Bubble
Transfer the baking dish to your preheated oven. Bake at 350°F (175°C) for 45 to 50 minutes.
- Doneness Cues: The cake is ready when the edges are bubbling with rich amber caramel apple juices and the cake topping has transformed into a deep golden-brown, lightly cracked crust.
7. Rest and Thicken
Remove the dump cake from the oven and set it on a wire cooling rack. Allow the dish to rest and cool for 10 to 15 minutes before serving.
(As it rests, the boiling caramel and apple juices will settle and thicken into a glossy, spoonable sauce).
8. Scoop and Serve
Use a large serving spoon to scoop deep into the dish, ensuring every bowl gets a warm portion of bubbling caramel apples topped with the buttery cake crust. Top immediately with a scoop of vanilla ice cream and an extra drizzle of caramel syrup.
Pro Tips for Success
- Do Not Stir the Layers: The golden rule of dump cakes is keeping the layers distinct. Stirring turns the mixture into a dense, gummy batter instead of a crisp cobbler-like topping over a fruit compote.
- Chop the Apples for Easier Serving: Commercial pie fillings often have large apple slices. If you prefer a more uniform texture, roughly chop the apples inside a bowl with kitchen shears before pouring them into the dish.
- Nutty Crunch Topping: If you enjoy nutty textures, scatter ½ cup of chopped pecans or slivered almonds over the dry cake mix before pouring the melted butter.
Storage, Freezing, and Reheating
- Room Temperature Storage: Cover the cooled baking dish loosely with foil and keep on the counter for up to 2 days.
- Refrigerator Storage: Cover tightly and refrigerate for up to 5 days.
- Reheating:
- Oven: Warm the baking dish in a 325°F (165°C) oven for 10 to 15 minutes to re-crisp the top crust.
- Microwave: Heat single servings in a microwave-safe bowl for 30 to 45 seconds until warm and bubbly.
- Freezing: Freeze fully cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.