A dump cake is exactly what it sounds like: you dump the ingredients into a pan, and it bakes into a warm, gooey, cobbler-like dessert. This fall version cooks in the slow cooker, so the oven stays free for supper, and it’s layered with cinnamon apples and a drizzle of caramel.
It’s one of the easiest desserts you’ll ever make, and it tastes like a caramel apple in a bowl.
Why You’ll Love This Dump Cake
- Five ingredients. Apple pie filling, cake mix, butter, cinnamon and caramel sauce.
- No mixing bowl. Everything goes straight into the crock.
- Frees up your oven. Great for holidays and potlucks.
- Warm and gooey. Perfect with a scoop of vanilla ice cream.
What You’ll Need
- Apple pie filling. Two 21-ounce cans.
- Yellow cake mix. One standard box (about 15 ounces), dry.
- Butter. Half a cup, melted, or 1 stick cut into thin slices.
- Cinnamon. One teaspoon.
- Caramel sauce. About 1/3 cup, plus more for serving.
- Optional. Half a cup of chopped pecans.
How to Make Caramel Apple Dump Cake
1. Prep the slow cooker. Grease a 6-quart slow cooker or line it with a slow cooker liner.
2. Add the apples. Spread the apple pie filling in the bottom of the crock. Sprinkle with the cinnamon and drizzle with the caramel sauce.
3. Add the cake mix. Sprinkle the dry cake mix evenly over the apples. Don’t stir.
4. Add the butter. Drizzle the melted butter evenly over the cake mix, trying to cover as much of the dry mix as you can. Sprinkle pecans on top if using.
5. Cook. Lay a clean kitchen towel or a few paper towels over the top of the crock, then put the lid on. This catches the steam so the topping isn’t soggy. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 to 4 hours, until the top is set and the edges are bubbling.
6. Serve warm. Spoon into bowls and top with vanilla ice cream and an extra drizzle of caramel.
Tips for the Best Dump Cake
- Don’t stir. The layers bake into a crumbly topping over a gooey fruit bottom.
- Cover every bit of dry mix. Dry patches stay powdery, so drizzle the butter evenly.
- Use the towel trick. A towel under the lid keeps condensation from dripping onto the cake.
- Check early. Slow cookers vary, so start checking at 2 hours on HIGH.
Variations
- Oven version: Layer everything in a 9×13 pan and bake at 350°F for 45 to 50 minutes.
- Spice cake: Use spice cake mix instead of yellow for even more fall flavor.
- Pumpkin twist: Swap one can of apple filling for a can of pumpkin pie filling.
Storage
Cover leftovers and keep them in the fridge for up to 4 days. Reheat individual servings in the microwave for 30 to 45 seconds.
Frequently Asked Questions
Can I use fresh apples?
Yes. Toss 6 cups of sliced apples with 1/2 cup sugar, 1 tablespoon flour and the cinnamon, and add 30 to 60 minutes of cooking time.
Why is my dump cake powdery on top?
Some of the cake mix didn’t get covered with butter. Next time, drizzle more evenly or use thin butter slices laid over the top.
Can I make it in a smaller slow cooker?
Halve the recipe for a 3 to 4-quart slow cooker.
Warm apples, buttery crumble and caramel. Fall dessert doesn’t get any easier.
Slow Cooker Caramel Apple Dump Cake
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 cans (21 oz each) apple pie filling
- 1 tsp ground cinnamon
- 1/3 cup caramel sauce plus more for serving
- 1 box (about 15 oz) yellow cake mix dry
- 1/2 cup butter melted
- 1/2 cup chopped pecans optional
Instructions
- Grease a 6-quart slow cooker.
- Spread the apple pie filling in the crock, sprinkle with cinnamon and drizzle with caramel.
- Sprinkle the dry cake mix evenly over the top without stirring, then drizzle with the melted butter. Add pecans if using.
- Lay a towel under the lid and cook on HIGH 2 to 2 1/2 hours or LOW 3 to 4 hours, until set and bubbling.
- Serve warm with ice cream and extra caramel.
