This Caramel Apple Dump Cake has been my lazy-weekend crowd pleaser for years. I first discovered the idea when I wanted the warmth of a homemade apple dessert without the fuss of rolling pastry or peeling dozens of apples. One rainy afternoon I emptied pantry cans into a pan, scattered caramels and cake mix on top, and the result tasted like a cozy diner apple pie crossed with a caramel cobbler. It became an instant favorite at family gatherings: simple to assemble, reliably comforting, and indulgently sticky in the best way.

What makes this version special is the balance between textures — soft, saucy apple filling bubbling at the edges, pockets of melted chewy caramels, and a golden, buttery cake crust that crackles when you spoon into it. I originally adapted measurements for a 9x13 pan after many trials to ensure the top bakes evenly and the caramel distributes through the filling. Because it uses pantry staples and a boxed mix, it's a great last-minute dessert for holidays or an easy potluck contribution that still tastes like you baked it from scratch.

Ingredients

• Apple pie filling (40 ounces): Two 20-ounce cans of apple pie filling are perfect here — look for a brand with real apple pieces and a syrupy filling (Eg: Eden or store-brand lite options). The canned filling saves time and gives the consistent saucy base that melds with the caramel.
• Allspice (1/4 teaspoon): A tiny pinch of allspice adds warm, clove-like depth. If you prefer, substitute with a slightly larger pinch of ground nutmeg for a different warm note.
• Cinnamon (1/4 teaspoon): Ground cinnamon enhances the apple flavor without overwhelming it; use Ceylon for a milder, more complex aroma.
• Werther’s Original Chewy Caramels (½ bag): From a 10.8-ounce bag use half (about 5.4 ounces) and cut each caramel in half. They melt into gooey pockets that caramelize without burning when shielded by the cake mix.
• Butter yellow cake mix (1 box): A super-moist butter yellow mix forms the golden crumb topping; avoid mixes with pudding if you want a crisper top.
• Salted butter (¾ cup): Cold, cut into about 15 small squares and scattered over the dry mix — this creates that irresistible buttery crust as it melts and browns.
• Vanilla ice cream: Optional but highly recommended for serving — provides a cool, creamy contrast to the warm, sticky cake.

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Generously spray a 9x13-inch baking dish with cooking spray or rub lightly with softened butter to prevent sticking and to help the edges caramelize evenly. Add the filling and spices: Dump both 20-ounce cans of apple pie filling (total 40 ounces) into the prepared dish. Sprinkle 1/4 teaspoon allspice and 1/4 teaspoon ground cinnamon evenly over the apples. Use a spatula to gently fold the spices through the filling and smooth into an even layer — you want an even thickness across the pan so the topping bakes uniformly. Scatter the caramels: Slice half of a 10.8-ounce bag of Werther’s Chewy Caramels in half and distribute the pieces evenly across the apples. The roughly 5.4 ounces of caramels will create pockets of melted caramel; spacing them evenly ensures each serving has caramel without overwhelming the apples. Top with cake mix: Evenly sprinkle the entire dry box of butter yellow cake mix over the apple and caramel layer. Do not mix — the dry mix will absorb moisture from the filling as it bakes and form the crust. Add butter pieces: Cut 3/4 cup salted butter into about 15 small squares and place them evenly across the top of the dry cake mix. Cold butter melts slowly and creates a beautifully browned, flaky top. Make sure to distribute pieces to the center and edges to encourage even browning. Bake and check for doneness: Bake uncovered at 350°F for 45 minutes. Rotate the pan halfway through baking for even color. The dessert is done when the edges are bubbling vigorously and the top is golden brown — if the top browns too quickly while the center is still gooey, tent loosely with foil for the last 10 minutes. Rest and serve: Let the pan cool 10–15 minutes before scooping. Serve warm with scoops of vanilla ice cream or a drizzle of heavy cream. The filling will thicken slightly as it rests but remain delightfully saucy.

Storage Tips

Store leftovers in an airtight container or cover the baking dish tightly with foil. Refrigerate for up to 4 days; to reheat, warm individual servings in the microwave for 30–60 seconds or reheat a covered dish in a 325°F oven for 15–20 minutes until hot. For freezing, cool completely, slice into portions, wrap each piece tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly to avoid separating the filling.

Ingredient Substitutions

If you don’t have boxed yellow cake mix, use a white or butter-flavored mix; chocolate would be unconventional but interesting for a deeper flavor. For caramel alternatives, use individually wrapped soft caramels or butterscotch chips — increase the amount slightly if using chips. For a slightly lighter version, substitute one can of apple pie filling with 2 cups of thinly sliced fresh apples tossed with 2 tablespoons brown sugar and 1 teaspoon lemon juice; baking time may increase slightly.

Serving Suggestions

Serve generous scoops with cold vanilla ice cream or a quenelle of softly whipped cream to cut the sweetness and introduce a creamy contrast. Garnish with a light sprinkle of ground cinnamon or chopped toasted pecans for crunch. For a festive touch, pair with strong coffee or a caramel latte. This dessert also makes a lovely finish to a fall dinner party — serve family-style straight from the pan for a rustic presentation.

Cultural Background

Dump-style desserts are an American convenience-born tradition: simple, pantry-based dishes designed to feed many without extensive prep. They draw inspiration from cobblers and crisps but lean into economy and time savings by using canned fillings and boxed mixes. Over the decades, these inventions have become staples at potlucks and holiday tables because they offer nostalgia, ease, and a reliably comforting flavor profile rooted in mid-century home cooking.

Seasonal Adaptations

In fall, heighten the spice profile with an extra 1/4 teaspoon cinnamon and a pinch of ground ginger. At winter holidays, replace half the caramels with chopped dark chocolate for a richer pairing. In summer, swap the apple filling for cherry pie filling and use white chocolate chips for a lighter seasonal twist. Small changes in spices or toppings transform the dessert for different occasions without altering the easy method.

Meal Prep Tips

Assemble the night before and keep covered in the fridge for effortless baking on the day you plan to serve. For potlucks, bake at home and reheat slightly before serving, or transport the unbaked dish chilled and bake at the host’s home for the freshest presentation. Use disposable aluminum pans for easy transport and minimal cleanup when serving a crowd.

At the end of the day, this Caramel Apple Dump Cake is about comfort and approachability: it invites improvisation, feeds a crowd, and reminds everyone that good food doesn’t always require fuss. Make it your own with a garnish or two, and you’ll have a repeat request at every gathering.