This caramel apple dump cake has been a fall and holiday favorite in my kitchen for years. I first made it the week after Thanksgiving when I wanted something warm and comforting but didn't have the energy for from-scratch baking. The result — bubbling spiced apples topped with a crisp, buttery cake layer studded with pockets of caramel — felt like everything a dessert should be: simple, nostalgic, and utterly irresistible. The contrast between tender, cinnamon-scented apples and the crunchy golden topping keeps everyone coming back for seconds.

I discovered this version while folding caramel squares into a basic dump cake idea, and that small change made the flavors sing. The caramel melts into the apple layer, creating ribbons of sticky sweetness that pair perfectly with a scoop of vanilla ice cream. It bakes reliably in a 13x9 casserole, which means it’s ideal for feeding a crowd at holiday gatherings or for keeping in the fridge to warm up on busy weeknights. Every time I pull it from the oven, the kitchen fills with the scent of baked apples and toffee — a small, gratifying ritual that always gets compliments.

Ingredients

• Apple pie filling: Two 20-ounce cans, or about 5 cups homemade. Choose a good-quality brand with visible apple slices and a light syrup, or use homemade apples cooked with a touch of lemon and sugar for a fresher result.
• Ground cinnamon: Two teaspoons for a warm backbone of spice. Use Ceylon or Saigon cinnamon for a brighter flavor; avoid pre-mixed pumpkin spice here to control sweetness.
• Ground nutmeg (optional): One teaspoon adds depth. Freshly grated nutmeg offers the most aromatic punch but pre-ground works fine.
• Caramel squares: About 1 1/2 cups, sliced in half. Rolo-style or individually wrapped caramels both work; slicing them helps them melt into ribbons rather than staying solid.
• Yellow cake mix: One 13.25-ounce box for a familiar sweet, crumbly topping. The dry mix creates a quick crust that crisps as it bakes.
• Melted butter: Three quarters cup (1.5 sticks). Pouring melted butter over the dry mix hydrates it as it bakes, creating a golden, buttery top.
• Optional toppings: Salted caramel sauce and vanilla ice cream elevate each serving — use good-quality vanilla (Tahiti or Madagascar) for a creamy contrast.

Instructions

Preheat and prepare: Set the oven to 350°F and grease a 13x9 casserole dish with butter or nonstick spray. Preheating ensures the butter starts to sizzle into the dry mix immediately for a crisp top, and greasing prevents sticking at the edges. Place an oven rack in the center to get even browning. Combine the apple layer: In a medium bowl, stir together the apple pie filling with 2 teaspoons ground cinnamon and 1 teaspoon ground nutmeg (if using). Taste for spice balance — the apples should be warmly spiced but not cloying. If your canned filling is very sweet, reduce added spices slightly. Pour the mixture into the prepared dish and spread into an even layer, leaving a little space at the edges for bubbling. Add caramel pieces: Arrange the sliced caramel squares in a single, fairly even layer over the apple filling. Slicing them in half helps them melt quickly and distribute pockets of caramel throughout the filling. Focus on placing pieces toward the center and leave a bit of space near the edges where the apples will bubble up. Top with dry mix: Sprinkle the entire box of yellow cake mix evenly over the caramel and apples. Don’t mix; the dry layer creates the crumbly top as it bakes. Use a small spatula to level it gently without pressing down into the filling — the contrast between layers depends on air pockets in the mix. Pour melted butter: Slowly pour 3/4 cup melted butter over the top of the dry cake mix in a steady stream, aiming for even coverage. You can drizzle in lines across the pan; small gaps are okay because the butter will spread as it heats. The butter hydrates the mix and creates the golden crust you want. Bake until bubbly and golden: Bake for about 45 minutes until the top is lightly browned and the apple edges are bubbling. If your oven runs hot, check at 40 minutes; you want a deep golden top without burning. Let it rest 10 minutes before scooping so the filling settles — this makes serving cleaner and lets the caramel thicken slightly.

Storage Tips

Store any cooled leftovers in an airtight container or cover the baking dish tightly with plastic wrap. Refrigerate for up to four days — warm individual portions in the microwave for 20-30 seconds or reheat in a 350°F oven for 10-15 minutes until warmed through. For longer storage, cut into portions and freeze on a tray until solid, then wrap each piece tightly in foil and place in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before reheating to preserve texture.

Ingredient Substitutions

If you prefer a less sweet version, use two cans of unsweetened apple slices cooked with 1/2 cup brown sugar and a tablespoon of lemon juice. Swap the yellow cake mix for spice cake mix for more warmth, or use a gluten-free yellow cake mix if needed (note texture will differ). For dairy-free options, replace butter with melted coconut oil and choose dairy-free caramel chews — results are slightly different but still delicious. Using homemade apples lets you control sugar and texture precisely.

Serving Suggestions

Serve warm with a generous scoop of high-quality vanilla ice cream and a drizzle of salted caramel sauce for contrast. Garnish with flaky sea salt for a sophisticated finish, or add toasted pecans for crunch. This dessert pairs well with coffee, a late-harvest Riesling, or a simple black tea. For a brunch twist, serve smaller portions alongside whipped cream and a dusting of cinnamon.

Cultural Background

The concept of a dump-style dessert is rooted in American home cooking: quick, layered dishes assembled from pantry staples to feed families with minimal fuss. This version marries the classic flavors of American apple pie and boxed cake mixes that became ubiquitous in mid-20th-century kitchens. Adding caramel evokes the toffee and butterscotch traditions often paired with apples in fall; together, those influences create a modern, nostalgic dish that feels both familiar and celebratory.

Seasonal Adaptations

In autumn, use tart Honeycrisp or Granny Smith apples cooked lightly before assembling for extra texture. In winter, stir in 1/2 cup chopped toasted pecans into the topping for a festive crunch. For a lighter summer twist, swap the apple filling for sliced stone fruits like peaches and apricots with a touch of lemon, and reduce added spices. Holiday versions can include a splash of bourbon or apple brandy in the filling for depth.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and keep covered in the refrigerator. Bring to room temperature for 30 minutes before baking to ensure even heating, then add 5-10 minutes to the bake time if it went into the oven cold. For individual portions, bake the full pan, then cut and refrigerate slices in single-serve containers for easy reheating during the week. Use disposable foil pans when transporting for potlucks to simplify cleanup.

In short, this caramel apple dump cake is the kind of dessert that simplifies hosting without compromising flavor. The combination of buttery topping, sticky caramel, and tender spiced apples is a reliable crowd-pleaser — make it your own and enjoy the cozy memories it will create around your table.