Moist, decadent, and perfectly spiced, this Caramel Apple Dump Cake is the perfect dessert whether the leaves are green or red and yellow.
Long before pumpkin spice became the season’s signature flavor, caramel apple was the taste of fall.
Moist cake and tender apples combined make delicious desserts all year long, but are particular autumnal favorites. A touch of caramel takes them over the top. We’ve also made a hearty Dutch Oven Apple Cake and a rich Apple Skillet Cake to satisfy any carvings you may have.
Is it hard to make a dump cake?
There probably isn’t any easier cake to make than a dump cake. A novice or non-baker cake execute baking this cake flawlessly. The only care needed is making sure each layer is even before the next is laid. There’s no mixing, measuring, or stirring needed. Slicing the butter is the only true task of
- Apple pie filling — You’ll need two cans.
- Spiced cake mix — any box brand will work, we used Duncan Hines.
- Caramel sauce —just the delicious stuff you drizzle over your favorite ice cream.
- Butter — we used SALTED butter to help (although only minimally) the sweetness of the cake.
- Cream soda — if you can’t find it, ginger ale is great too.
Step by step directions
Step 1 — Preheat the oven to 350°F. Pour the cans of apple pie filling into the bottom of your pan, smoothing and evening it out. We used the cooker (chicken fryer) but you can use metal or enameled Dutch Oven. For camping, use your camp oven/bare Dutch oven.
Step 2 — Sprinkle the cake mix over the pie filling as evenly as possible. Break up any large clumps, but small ones are fine.
Step 3 — Drizzle the caramel sauce over the dry cake mix. Don’t worry if it starts to run together.
Step 4 — Slice the butter into thin pats and lay over the top of the cake. Slice some in half or on the diagonal to fill in any gaps.
Step 5 — SLOWLY pour the cream soda over the surface of the cake. If you pour it to fast, it will pool and dislodge the butter. Cover with the lid or tightly with foil, toss it in the oven and bake for 45 minutes.
Step 6 — Once done, remove the cake from the oven and allow to cool for 10 minutes before serving. Serve with a scoop of vanilla ice cream and drizzles of caramel syrup.
See recipe card for camp oven and slow cooker directions.
Adaptations and variations for Caramel Apple Dump Cake
- Caramel — Use half a back or about 6 oz of caramel candies cut in half. Homemade caramel sauce would also be wonderful.
- Cake mix flavor — can’t find spiced cake mix, use regular a yellow or white.
- Soda — cream soda is our favorite, but ginger ale, or lemon-lime will do the job as well.
- Nuts — sprinkle chopped walnuts or pecans over the top of the butter.
The apple pie filling will prevent the cake from being bland but if there’s any doubt, add a teaspoon of apple pie spice on top of the cake mix and gently mix it in.
After it’s been baked and served, store any leftover in an airtight container in the refrigerator for up to 3 days.
No, this cake will still be delicious even if you don’t use caramel. Butterscotch sauce is a great substitute as well.
Absolutely, you can bake this in a Dutch oven, skillet, or a 13×9 pan.
Caramel Apple Dump Cake
- 3.2 quart Cooker (Chicken fryer)
- 2-21 oz apple pie filling
- 1 box Spiced cake mix
- ¼ lb salted butter 1 stick; thinly sliced
- 2 tbsp caramel sauce
- 12 oz cream soda
- Preheat the oven to 350°F.
- Pour the apple pie filling into the bottom of the pan, spread out to smooth.
- Sprinkle the cake mix over the pie filling as evenly as possible, breaking up any large clumps.
- Drizzle the caramel sauce over the dry cake mix.
- Place the sliced butter over the top of the cake. Slice some in half or on the diagonal to fill in any gaps.
- SLOWLY pour the cream soda over the surface of the cake.
- Cover with the lid or tightly with foil and bake for 45 minutes.
- Once done, remove from the oven and allow to cool for 10 minutes before serving.
- Heat coals in a charcoal chimney.
- Once hot, place 12 coals on bottom (camp table, fire pit, etc).
- Construct the cake via directions above.
- Cover with the camp oven lid.
- Place heated coals over the entire lid.
- Allow to cook for 45 minutes.
- Check for doneness by using a lid lifter, if not done, cook up to an additional 15 minutes.
- When done, remove from coals, allow to rest then and serve.
- Spray a 6 quart crock with cooking spray.
- Layer the cake per the directions above.
- Place paper towels over the top (to absorb the condensation from the lid) and cover.
- Cook on high for 2 hours or low for 4 hours.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.