Easy Caramel Apple Dump Cake 🍎🍂

 

**By Medic Girl Gifts**

There's something about fall that just *demands* a warm, gooey dessert — and this Caramel Apple Dump Cake is my new favorite way to answer that call. It's literally called a "dump cake" because you just dump everything into a pan, pop it in the oven, and come back to buttery, caramel-drizzled, cinnamon-apple perfection. No mixer, no fancy skills, no stress. Just fall in a pan. 🍂

 

This one is perfect for a cozy weekend treat, a last-minute potluck dessert, or one of those weeknights where you just need something warm with a big scoop of vanilla ice cream. (You know the nights I mean. 😉)

 

Ingredients

- 2 cans (21 oz each) apple pie filling

- 1 box yellow cake mix

- 1 tsp ground cinnamon (plus a little extra for sprinkling on top!)

- 1/2 cup (1 stick) butter, melted

- 1/2 cup caramel sauce (plus extra for drizzling at serving time)

- 1/2 cup chopped pecans or walnuts (optional, but oh-so-good)

 

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.

2. Spread the apple pie filling evenly across the bottom of the dish.

3. Drizzle the caramel sauce over the apples in a zigzag pattern. (This is the fun part — don't be shy!)

4. In a bowl, stir the dry cake mix with the cinnamon, then sprinkle it evenly over the apples and caramel. **Do not stir** — just let it sit right on top.

5. Drizzle the melted butter as evenly as you can over the dry cake mix, trying to cover as much as possible. If using nuts, sprinkle them over the top.

6. Bake for 40–45 minutes, until the top is golden brown and bubbly around the edges.

7. Let it cool for about 10–15 minutes (the hardest step, I know!), then serve warm with an extra caramel drizzle and a big scoop of vanilla ice cream. 🍨

 

Tips

- **Make it your own:** Swap apple pie filling for cherry, peach, or blueberry pie filling and swap the caramel for a different drizzle. This recipe is endlessly flexible!

- **Butter coverage matters:** Try to drizzle the butter over every spot of dry mix so you don't end up with powdery patches. A little missed spot is fine — it'll still be delicious.

- **Serve it warm:** This cake is at its absolute best straight out of the oven's cooling period, warm and melty. Leftovers reheat beautifully in the microwave for 20–30 seconds.

- **Store leftovers** covered in the fridge for up to 4 days (if it lasts that long — no promises!).

- **For a crowd:** This feeds 12–15 easily, which makes it my go-to for fall gatherings, church potlucks, and family dinners.

Happy fall baking, friends! 🍎 If you make this one, I'd love to hear how it turned out — drop a comment below or tag me **@medic_girl_gifts** on Instagram so I can see your cozy creations!