This simple dessert brings together warm fall flavors—caramel, cinnamon and apples—in an easy-to-make sweet casserole. Often called apple cobbler with cake mix, this apple dump cake layers apple pie filling with a quick two-ingredient cake-mix topping. It’s a crowd-pleasing fall dessert that’s comforting, fast to assemble, and always popular at gatherings.
Quick fall dessert
When apple season arrives, apples with caramel are near the top of our list. This recipe is one of our go-to desserts for that flavor combination. It’s fast, forgiving, and perfect for weeknights or holiday gatherings.
Dump cakes are incredibly simple: a fruit layer topped with a boxed cake mix and butter. They use pantry staples and deliver big flavor with minimal effort.
If you prefer fresh apples to canned filling, the recipe includes an easy method to make apple pie filling from scratch. It adds about 10–15 minutes to prep time but gives you more control over texture and sweetness.
- Make ahead: Like cobblers and crisps, this dump cake can be made a few days in advance and refrigerated, or frozen for several weeks. Thaw and warm it in the oven before serving.
- Feeds a crowd: Easy to scale up for guests—double the ingredients for a larger pan and you’ll have a dependable crowd-pleaser.
Ingredient list
This caramel apple dump cake uses simple ingredients, many of which you likely already have on hand.
- Boxed cake mix: white or yellow work well; spice cake is a tasty alternative for extra depth.
- Unsalted butter: melted to moisten the cake mix topping.
- Apple pie filling: a store-bought can is easiest, but see the homemade option below if you prefer fresh apples.
Homemade apple filling (optional): use baking apples such as Granny Smith for a bright, tart balance. You’ll also want brown or white sugar, cornstarch for thickening, lemon juice, ground cinnamon, and a touch of vanilla if desired.
Exact quantities are listed in the recipe card below in the recipe section.
How to make an apple dump cake
Cake mix topping
Assembling the topping is quick: combine the dry cake mix with melted butter until the mixture becomes crumbly with some dry spots. This rustic topping will bake to a golden, slightly crunchy finish.
Place the cake mix in a large bowl and pour in the melted butter.
Stir until crumbly. It’s okay if a few floury bits remain—those will bake into the topping.
Assembling a dump cake
Apple pie filling
- Canned: simply pour the apple pie filling into the baking dish and, if you like, sprinkle a little extra cinnamon for more spice.
- Homemade: follow the fresh apple steps below to make a quick filling with better texture and flavor.
Spoon the topping over the apple layer, leaving some gaps so juices can bubble up around the edges. The rustic look is expected—do not mix the topping into the apples.
Bake until the top is golden and the filling bubbles at the edges. Let the dish cool on a wire rack until it’s warm enough to serve.
Vintage Kitchen tip
Make sure the topping is fully baked. A golden surface can still hide slightly raw crumbs—lift the topping in a couple of spots to check that it’s dry inside and the filling is bubbling.
Apple filling from scratch
Thickness of slices: Slice apples to your preference. Thicker wedges hold their shape better, especially if you pre-cook them briefly.
Cooked or raw: You can use raw apples tossed with sugar and cinnamon, or sauté them briefly in butter and sugar until they begin to caramelize. Lightly cooking the apples adds depth of flavor and a bit of tenderization.
Finishing the layer: Arrange the apples in the buttered dish, sprinkle with cinnamon, and stir a cornstarch-water mixture with lemon juice to help thicken the juices during baking.
Family-style desserts
Dump cakes are baked and served directly from the dish—no need to transfer to a platter. This makes them casual, rustic, and ideal for family meals or potlucks, similar to fruit cobblers.
What dish to use
Choose a baking dish you’re happy presenting at the table. Ceramic and glass dishes both work well; cast-iron skillets are a great option if you want a slightly more rustic or Southern-style presentation.
The sauce
A generous drizzle of caramel or dulce de leche finishes the dessert beautifully.
- Homemade caramel: makes a silky, fresh topping. Store-bought caramel sauce also works well.
- Dulce de leche: offers a rich, caramel-like flavor and is delicious spooned over warm apple cake.
- How much: Add as much as you like—start with about half a cup and offer extra at the table so everyone can top their serving to taste.
Kitchen notes
- Organization: Read the recipe through before you begin and have ingredients and equipment ready. It makes the process smoother.
- Baking time: Ovens and pans vary. The times given are a guide—check that the topping is golden and the filling bubbles. An oven thermometer is helpful to confirm oven temperature.
- Cake mix options: White and yellow mixes are classic, but spice, French vanilla, or even chocolate mixes can be interesting variations.
- Butter method: Melting the butter to combine with the cake mix gives a more uniform topping than placing thin slices of butter on top.
- Flavorings: Cinnamon and vanilla are a winning combo; apple pie spice or a little citrus zest (lemon or orange) can brighten the filling.
- Serving: Serve warm with vanilla ice cream or whipped cream and a generous drizzle of caramel or dulce de leche for the best experience.
Related recipes you might like:
- 18 Dump Cake Recipes Worth Making
- Apple Bread Pudding (15-minute soak)
- Rustic Apple tart (galette)
- Apple Blackberry Crumble
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Apple Dump Cake (with caramel sauce)
Ingredients
- 2 cups white cake mix, about half an 18oz box
- ½ cup butter, melted
- 1 large can apple pie filling, 21 oz can
- ½ teaspoon ground cinnamon, optional
If making a homemade apple filling:
- 4 pounds Granny Smith apples, about 10 medium
- 4 tablespoons unsalted butter
- 4 tablespoons white sugar, or brown sugar
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons cornstarch
- 3 tablespoon lemon juice
- ⅓ cup water
- 1 cup caramel sauce , homemade caramel or dulce de leche, for serving
Instructions
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Have ready an 11×7-inch ovenproof dish for baking and serving. Ceramic or glass both work—pick one you like to present at the table.
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Preheat the oven to 350°F (180°C).
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Open the can and pour the apple pie filling into the prepared dish. Sprinkle with extra cinnamon if desired.
For the topping:
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Combine the cake mix and melted butter until crumbly.
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Spread the crumbly topping over the apples, leaving some gaps so juices can escape and the topping can brown. Do not stir into the fruit.
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Bake about 45 minutes, until the top is golden and the filling bubbles around the edges. Check that the topping is fully baked by lifting it in a couple of places; bake longer if needed.
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Serve warm, drizzled with caramel or dulce de leche, and add a scoop of ice cream or whipped cream if you like.
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Store leftovers covered in plastic wrap or an airtight container in the refrigerator.
If making homemade apple filling:
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Peel, core and cut apples into wedges.
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Choose raw or partially cooked apples:
Raw: Toss wedges with sugar, cinnamon and lemon juice, then arrange in a well-buttered dish.
Partially cooked: Melt butter in a skillet over medium-high heat, add apples and sugar, and cook about 3 minutes until they begin to brown and caramelize. Remove from heat, add cinnamon and lemon juice, then place in the dish.
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Whisk cornstarch with water until smooth and pour over the apples to help thicken the filling. Mix lightly if needed before adding the topping.
Notes
Topping: For more topping, use 3 cups cake mix and ¾ cup melted butter—this may require additional baking time.
Cake mixes: White and yellow are classic; spice, French vanilla, or chocolate mixes are fun variations.
Flavorings: Use cinnamon and vanilla or apple pie spice. A touch of citrus zest brightens the filling.
Serving: Best warm with ice cream or whipped cream and a generous drizzle of caramel or dulce de leche, though it’s also good at room temperature.