Caramel Apple Dump Cake

If there’s one dessert that deserves a permanent spot on every fall potluck table, it’s this apple dump cake. It’s warm, gooey, cinnamon-y, and it tastes like apple pie and apple crisp had the coziest little baby. And the best part? You don’t need to roll out a single pie crust!

Dump cake is a true Midwest classic for a reason. You literally layer everything into one pan, slide it into the oven, and walk away. But I gave this version a couple of upgrades that make it feel perfectly extra and add tons of flavor. Brown butter adds a toasty, nutty, almost butterscotch-y flavor. A swirl of caramel sauce gets mixed right in with the apples. And a brown sugar cinnamon pecan topping that gets all crunchy and caramelized in the oven.

Serve it warm with a big scoop of vanilla ice cream and an extra drizzle of caramel, and just watch it disappear. It’s perfect for Thanksgiving, Friendsgiving, Sunday supper, or any random weeknight when you need a little something sweet.

Brown butter, caramel apples, and a crunchy pecan topping. Yes please.

• This cake is ridiculously easy. No mixing bowls full of batter, no pie crust, no stand mixer. You brown some butter, layer everything right in the baking dish, and let the oven do the rest. This is perfect for novice home cooks or folks who don’t like to spend too much time in the kitchen. It’s also super kid-friendly!
• It’s seriously delicious. Think warm, saucy cinnamon apples and caramel on the bottom, a buttery golden cake layer in the middle, and crunchy brown sugar pecans on top. Add melty vanilla ice cream, and the whole family is going to be asking for seconds!

Here’s what you’ll need.

Here’s how it all comes together.

BROWN BUTTER. Slice the butter and cook it in a saucepan over medium-low heat, stirring occasionally, for about 10 minutes, until it’s golden brown and smells nutty. Set it aside to cool while you prep everything else.

HEAT OVEN. Heat the oven to 350 degrees and grease a 9×13 baking dish with butter.

APPLES. Add the apple pie filling, cinnamon, and the caramel sauce to the dish and stir until well combined.

CAKE MIX. Sprinkle the dry cake mix over the apples and gently spread it into an even layer with the back of a spoon or spatula.

BUTTER. Drizzle the browned butter over the cake mix, covering as much of the surface as you can.

PECANS. Toss the pecans, brown sugar, and cinnamon together in a small bowl, then sprinkle evenly over the top.

BAKE. Bake for about 1 hour and 10 minutes, until the top is set and golden brown and the edges are bubbly.

REST + SERVE. Let it rest for 5 to 10 minutes so it can set up a bit, then serve warm with vanilla ice cream and a drizzle of caramel.

Things I learned while testing this recipe.

• Keep an eye on the brown butter. Once it starts foaming and you see little brown bits on the bottom of the pan, it’s almost there. A light-colored saucepan makes it way easier to see the color change (compared to a non-stick or stainless steel pan).
• Scrape in those brown bits. All those toasty little specks at the bottom of the pan are pure flavor, so make sure they go into the dish with the butter.
• Don’t stir the layers. It feels wrong, I know! But the magic of dump cake is in the layers. Mix the apples right in the pan, and after that, no more stirring.
• Cover as much cake mix as you can with butter. Any spots that don’t get butter can stay dry and powdery after baking. Drizzle slowly and work your way around the whole pan, especially the corners. The pecan topping helps cover any small spots that didn’t get butter.
• Trust the long bake time. This one bakes a little longer than a typical dump cake because of the extra butter and the pecan topping. You’re looking for a golden, set top and bubbly edges all the way around.
• Your pan matters. I tested this in a ceramic baking dish. If you’re using a metal pan, start checking it 10 to 15 minutes early since metal bakes faster.
• Give it a few minutes to rest. It might be saucy (and hot inside!) straight from the oven. The longer it sits, the more it sets up, so if you like cleaner scoops, give it a little extra time.
• Make it your own. Walnuts work great in place of pecans, and a box of spice cake mix makes it even more cozy and fall-ish. Skip the caramel if you don’t have any. Or just use melted butter instead of brown butter if you’re in a rush. Use this recipe as a blueprint and add your own personal touch!

Your Holiday Dessert, Done Before the Guests Arrive

• Brown the butter ahead. You can brown the butter up to a week in advance and keep it in the fridge. Just melt it back down before drizzling it over the cake mix.
• Prep your topping early. Mix the pecans, brown sugar, and cinnamon together and store them in an airtight container at room temperature for up to a few days.
• Bake it earlier in the day. This is the perfect dessert to bake in the morning (or while the turkey rests!) and rewarm right before serving. It frees up your oven and gives you one less thing to stress about when everyone shows up.
• Skip assembling it overnight. I don’t recommend layering the whole thing and letting it sit before baking, since the cake mix will soak up moisture from the apples and get gummy. Prep the pieces separately, and it takes just minutes to put together when you’re ready to bake.

Here’s what I’d serve with this.

• slow cooker beef stew
• chuck roast tacos
• sheet pan Greek meatballs with potatoes
• stovetop meatballs in marinara
• sausage and biscuits breakfast casserole
• easy mini meatloaves

Just in case you have leftovers.

• STORING: Let the dump cake cool completely, then cover the baking dish tightly with plastic wrap or foil (or move leftovers to an airtight container). Store it in the fridge for up to 4 days.
• REHEATING: Warm individual servings in the microwave for 30 to 45 seconds. To reheat a larger portion, cover the dish with foil and warm it in a 350-degree oven for 15 to 20 minutes, removing the foil for the last few minutes to crisp the topping back up.

More easy dessert recipes.