Listen – I’m all about desserts that taste like you slaved over them but secretly took zero effort. That’s why this caramel apple dump cake holds a special place in my heart (and my recipe box). Picture this: crisp fall Sundays with the kids playing outside while warm caramel-apple goodness fills the kitchen. No fancy techniques, no mixer required – just dump, drizzle, and bake. My family goes wild for this every time, especially when I serve it still warm with melting vanilla ice cream pooling into all those caramel pockets. Honestly? It’s so easy I’ve made it half-asleep after exhausting soccer weekends!
Table of Contents
Table of Contents
Why You’ll Love This Caramel Apple Dump Cake
Trust me, this isn’t just another dessert—it’s your new secret weapon. Here’s why:
- Effortless magic: Literally dump, sprinkle, and bake—no fancy skills needed
- Pantry-friendly: Uses ingredients you probably have right now
- Crowd-pleaser: That caramel-apple combo makes everyone act like it’s their birthday
- Fall vibes: Smells like autumn coziness but works year-round
- Forgiving: Even if you forget a step (we’ve all been there), it still turns out delicious
Seriously—this caramel apple dump cake might just ruin you for complicated desserts forever.
Ingredients for Caramel Apple Dump Cake
The beauty of this recipe? Just seven simple ingredients create magic. Here’s what you’ll need:
- The sweet base: 2 (21 oz) cans apple pie filling – I like the extra cinnamon kind!
- Caramel stars: 16 Werther’s soft caramels (chilled – trust me, they’re way easier to cut)
- Dry mix: 2 ¼ cups flour, 1 ½ cups sugar, 1 tbsp baking powder, ¾ tsp salt, ¾ tsp cinnamon
- The golden touch: 1 cup melted unsalted butter – none of that margarine business
See? Half this stuff is probably already in your pantry right now!
Equipment You’ll Need
Grab these basics – you likely have them all already:
- 9×13 baking dish: Go for a deep one to prevent bubbly messes
- Mixing bowl: Any medium-sized bowl works for the dry ingredients
- Measuring tools: Cups and spoons – eyeballing works in a pinch though!
- Sharp knife: For slicing those chilled caramels (careful with sticky fingers)
That’s it – no stand mixer, no fancy gadgets needed. Just good old-fashioned simplicity!
How to Make Caramel Apple Dump Cake
Okay, here’s where the magic happens – and I promise it’s even easier than it looks. Just follow these simple steps, and you’ll have caramel apple heaven in no time!
Step 1: Prep the Apples and Caramels
First things first – preheat that oven to 350°F. While it’s warming up, grab your chilled caramels (seriously, don’t skip chilling them!) and slice each one in half. Now dump – yes, literally dump – both cans of apple pie filling into your baking dish. Use a spatula to spread it evenly. Then take those halved caramels and scatter them like little edible jewels across the apples. Try to distribute them evenly so every bite gets caramel goodness!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, sugar, baking powder, salt, and cinnamon. I like to give it a good 15-second whisk to make sure everything’s perfectly combined. Now here’s the fun part – sprinkle this mixture evenly over your apple and caramel layer. Think of it like you’re gently snowing powdered sweetness over everything. No need to press it down or mix it in – just let it sit pretty on top!
Step 3: Add the Butter and Bake
Take your melted butter (I microwaved mine in 30-second bursts to prevent splatters) and drizzle it slowly over the entire surface. Try to cover as much area as possible – I like to do a zigzag pattern. Pop it in the oven and set your timer for 45 minutes. You’ll know it’s done when the top turns golden brown and you see thick, bubbly caramel peeking around the edges. Resist diving in immediately – let it rest for about 10 minutes so the caramel can set slightly. Trust me, it’s worth the wait!
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Irresistible Caramel Apple Dump Cake with 7 Ingredients
A simple and delicious caramel apple dump cake that’s perfect for any occasion.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 2 21 oz cans of apple pie filling
- 16 Werther’s soft caramels, chilled
- 2 ¼ cups flour
- 1 ½ cups sugar
- 1 tbsp baking powder
- ¾ tsp salt
- ¾ tsp cinnamon
- 1 cup melted butter
Instructions
- Preheat the oven to 350°F.
- Spread the apple pie filling across the bottom of a large, deep baking dish.
- Cut the caramels in half and scatter them evenly over the pie filling.
- Combine the flour, sugar, baking powder, salt, and cinnamon, then sprinkle over the apple pie filling.
- Drizzle the melted butter evenly over the flour mixture.
- Bake for 45 minutes until the top is golden and the filling bubbles.
- Let rest for 10 minutes before serving with vanilla ice cream.
Notes
- Chill the caramels for easier cutting.
- Serve warm for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Tips for the Best Caramel Apple Dump Cake
After making this caramel apple dump cake more times than I can count, here are my foolproof secrets:
- Chill those caramels! Pop them in the freezer for 10 minutes – they won’t stick to your knife when slicing.
- Go deep: Use a deep baking dish to contain all that glorious bubbling caramel action.
- Timing is everything: Serve it warm – the caramel gets that perfect gooey texture.
- Ice cream mandatory: Vanilla ice cream melts into the caramel pockets creating pure magic.
Bonus tip: Leftovers? Ha! Like that’ll ever happen.
Serving Suggestions
Oh, let me tell you how we serve this caramel apple dump cake in our house – warm from the oven with a giant scoop of vanilla ice cream melting into all those caramel pockets. The cold ice cream against the warm cake? Absolute perfection. For extra decadence, drizzle some extra caramel sauce over the top – those Werther’s candies make the most amazing homemade sauce if you melt a few with cream. Whipped cream works too when I’m feeling fancy, but honestly? The simpler the better with this cozy dessert.
Storage and Reheating
Okay, confession time – this caramel apple dump cake rarely lasts long enough to store in my house! But if you’re lucky enough to have leftovers (how?!), here’s the scoop: Cover it tightly and it’ll keep at room temp for 2 days, or pop it in the fridge for up to 5. To reheat, I love 30-second bursts in the microwave for that just-baked warmth, or 10 minutes in a 300°F oven to crisp up the top again. Pro tip – sprinkle a few drops of water before reheating to keep it from drying out.
Caramel Apple Dump Cake FAQs
I get questions about this recipe all the time – here are the big ones:
“Can I use homemade apple filling?”
Absolutely! Just taste your apples first – if they’re tart, you might need an extra tablespoon or two of sugar. The canned stuff is already sweetened, so adjust accordingly. My grandma’s chunky cinnamon apples work amazingly here!
“What if I don’t have Werther’s caramels?”
Stick to wrapped caramel candies (like Kraft) – caramel sauce will make everything too soggy. Pro tip: Unwrap and freeze any substitutes too – they’ll slice cleaner!
“Why did my cake turn out dry?”
Two words: butter skimping. Measure that melted butter properly – I sometimes add an extra tablespoon if my apples seem dry. Also, don’t overbake! That golden crust should still give slightly when pressed.
Nutritional Information
Just keeping it real – these numbers are estimates since brands vary. Per glorious slice: about 420 calories, 18g fat (hey, butter makes it better!), 62g carbs (worth every bite), and 3g protein. Now go enjoy that caramel apple goodness guilt-free – life’s too short not to!
Try this recipe and share your results in the comments! Did your family go crazy for it like mine always does? Let us know on Facebook!
