The first time I made this caramel apple cobbler dump cake, my kitchen smelled like fall within ten minutes.
It’s one of those effortless recipes that looks and tastes like you fussed all afternoon, but really you just dumped and baked.
This version is a four-ingredient winner that hits sweet, buttery, and pleasantly saucy notes in every spoonful.
If you want dessert that’s fast, forgiving, and universally loved, this is the one to keep in your back pocket.
Why You’ll Love This Recipe
- Ridiculously simple: no mixing bowl, no rolling pin, no fuss.
- Crowd-pleaser: serves a crowd and pairs perfectly with vanilla ice cream.
- Hands-off baking: prep under 10 minutes, bake for under an hour.
- Flexible: easy to customize with nuts, spices, or different fillings.
The texture is a magical contrast — tender apple filling bubbling underneath a crisp, buttery cake crust that soaks up caramel pockets.
Every bite alternates between soft, saucy apple, melted caramel pops, and a golden cake top that flakes slightly when scooped.
It’s sweet but balanced by the warm, tart apple flavor and the buttery richness the melted butter brings.
“Five stars! I brought this to a potluck and everyone went back for seconds. So easy and so good.” — Maya R., reader
Key Ingredients
Apple pie filling (2 cans, 21 ounces each)
The canned apple pie filling is the foundation — it gives immediate, consistent apple chunks and syrup without peeling or cooking.
Use a brand you like (look for larger apple pieces and a light spiced syrup) because that syrup becomes the cobbler’s base and flavor driver.
Caramel bits (1/2 of an 11 ounce bag)
These small caramel morsels melt into pockets of chewy sweetness during baking.
Buy quality baking caramel bits (found by the chocolate chips) to avoid graininess; they hold shape better than chopped caramels and distribute evenly.
Yellow cake mix (1 box, 15 ounces)
The dry cake mix becomes the cobbler’s crust once buttered and baked.
A standard yellow mix gives buttery, vanilla notes and browning that creates texture; don’t substitute with self-rising or add eggs — the dry mix is used as-is.
Melted butter (1 cup / 2 sticks)
Melted butter saturates the cake mix and creates the crisp, golden top and buttery mouthfeel.
Use real butter (not margarine) for reliable browning and flavor — salted or unsalted will work, but adjust if you use salted butter elsewhere.
Full ingredient list:
- 2 (21 ounce) cans apple pie filling
- 1/2 (11 ounce) bag caramel bits ((found in the baking section by the chocolate chips))
- 1 (15 ounce) box yellow cake mix
- 1 cup melted butter ((2 sticks))
Step-by-Step Instructions
Step 1: Preheat and prepare your pan
Preheat your oven to 350°F.
Grease a 9×13-inch baking dish with non-stick spray so the cobbler releases easily.
Pro Tip: Line the dish with parchment if you plan to lift the whole slab out for neat slices.
Step 2: Layer the apple base
Open both cans of apple pie filling and spread the apples evenly across the bottom of your prepared dish.
Smooth them into a uniform layer; that evenness helps the cake topping bake consistently.
Pro Tip: The apple layer should reach all corners — use the back of a spoon to press and spread it gently.
Step 3: Add caramel for pockets of sweetness
Sprinkle about half of the caramel bits over the apple filling, distributing them evenly.
These will melt and create little caramel pockets throughout the cobbler.
Pro Tip: Scatter bits toward the edges too — they’ll melt and caramelize against the pan, creating crispy, sweet edges.
Step 4: Top with the dry cake mix
Pour the dry yellow cake mix evenly over the apples and caramel.
Shake the pan slightly, or use a spoon to coax the mix into an even layer to cover the fruit below.
Pro Tip: Don’t press the cake mix down — leave it loose so melted butter can soak through and create a craggy top texture.
Step 5: Pour the butter
Melt 1 cup (2 sticks) of butter and pour it evenly over the dry cake mix, covering as much surface as you can.
The butter saturates the mix and is what bakes into the golden, crisp top.
Pro Tip: Pour slowly and try to hit different spots so the butter permeates rather than pools only in one area. A spoon can help spread it if needed.
Step 6: Bake until golden
Bake uncovered on the center rack for 30–40 minutes, or until the cake mix turns a deep golden brown on top.
You’ll see the edges bubbling with apple syrup and the top should be nicely bronzed.
Pro Tip: Start checking at 30 minutes. If the center still looks pale, bake a bit longer — the visual cue is deep golden color and bubbling fruit.
Step 7: Rest and serve
Allow the cobbler to cool for about 5 minutes so the sauce thickens slightly and scoops hold shape.
Serve warm with scoops of vanilla ice cream for contrast.
Pro Tip: For pretty servings, spoon into bowls and add a sprinkle of flaky sea salt over the ice cream to cut the sweetness.
Expert Tips for Success
- Use room-temperature melted butter, poured slowly: melting just enough and pouring evenly ensures the cake mix soaks without forming dry pockets.
- Choose quality caramel bits: cheap caramels can separate and become grainy. Look for "baking caramels" or brand-name bits in the baking aisle.
- Rotate the pan halfway through baking only if your oven has hot spots; otherwise leave it undisturbed so the top can brown evenly.
- If your top browns too fast but the center isn’t done, tent loosely with foil for the last 5–10 minutes; this prevents over-browning while the inside finishes.
- Baking time varies by oven and pan material: glass pans can take a few minutes longer than metal; start checking at 30 minutes.
- For extra texture, add 1/2 cup chopped pecans or walnuts under the cake mix for a crunchy layer that toasts while baking.
- If you prefer less sweetness, use only 1/3 of the caramel bits and add 1 teaspoon lemon zest to the apple layer to brighten the flavor.
- Make ahead tip: you can assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking — add 5–10 minutes to the bake time if starting cold.
- Use a light-colored metal pan for faster, more even browning; dark pans brown quicker and can overdo the top.
- For a gluten-free version, use a gluten-free yellow cake mix and check that your caramel bits are labeled gluten-free.
Storage & Freezing
Fridge storage: Let the dump cake cool completely to room temperature before covering.
Store in an airtight container or cover the baking dish with foil or plastic wrap.
Keeps well for up to 4 days in the refrigerator.
Reheating from the fridge: Reheat individual portions in the microwave for 25–40 seconds, or warm the whole dish in a 325°F oven for 15–20 minutes until heated through.
If reheating an entire 9×13, cover with foil for the first 10 minutes to prevent over-browning, then uncover to refresh the crust.
Freezing assembled: You can freeze a fully assembled but unbaked dish.
Wrap the dish tightly with two layers of plastic wrap and then foil to prevent freezer burn.
Label and freeze up to 3 months.
Baking from frozen: Remove plastic, keep foil on, thaw overnight in the fridge, then bake at 350°F adding 15–20 minutes to regular bake time.
If baking straight from frozen, add 25–35 minutes and tent with foil if the top browns too quickly.
Freezing leftovers: Portion into freezer-safe containers and freeze up to 3 months.
Reheat single portions from frozen in the microwave, covered, until hot.
Variations & Substitutions
Spiced apple: Stir 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg into the apple filling before topping with cake mix for extra warmth.
Pecan streusel: Mix 1/2 cup chopped pecans with 2 tablespoons brown sugar and sprinkle over the apples before adding the cake mix for a nutty crunch.
Salted caramel twist: Use the full bag of caramel bits and sprinkle flaky sea salt after baking for a salted-caramel profile.
Lower-sugar option: Use an apple pie filling labeled "less sugar" or swap one can for unsweetened stewed apples and add 2 tablespoons maple syrup to control sweetness.
Frequently Asked Questions
Q: Can I use fresh apples instead of canned pie filling?
A: Yes. Peel, core, and slice about 6 cups of firm apples (Granny Smith or Honeycrisp work well). Toss with 1/3 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon cinnamon before layering. You may need to bake 5–10 minutes longer since fresh apples release more moisture.
Q: Is the cake mix cooked or raw when I put it on top?
A: The cake mix is used dry. The melted butter saturates it during baking and transforms it into the cake-like crust. Do not add eggs, oil, or water to the dry mix for this recipe.
Q: My top browned too fast—what happened?
A: Oven hot spots or a dark pan can cause rapid browning. Tent loosely with foil to finish baking without burning the crust. Using a light-colored metal pan helps prevent over-browning.
Q: Can I make this gluten-free or dairy-free?
A: Use a certified gluten-free yellow cake mix and check caramels for gluten-free labeling to go gluten-free. For dairy-free, use a dairy-free butter substitute that melts well and vegan caramel bits, though texture and browning might differ slightly.
Q: How do I make this less sweet?
A: Reduce the caramel bits to 1/4 of a bag or omit them entirely. Use a less-sweet apple filling or swap one can for unsweetened apples. Adding lemon zest or a pinch of sea salt brightens flavors and balances sweetness.
Final Thoughts
This caramel apple cobbler dump cake is the kind of recipe that rescues busy weeknights and shines at gatherings.
It’s fast, comforting, and wildly adaptable — once you try it, it becomes a go-to.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
For another simple take with helpful photos, see The Best Caramel Apple Cobbler Dump Cake (Just 4 Ingredients!) and for a trusted community-tested variation, check out Caramel Apple Dump Cake Recipe.
Caramel Apple Cobbler Dump Cake
Ingredients
Filling
- 2 cans apple pie filling (21 ounces each) Look for larger apple pieces and a light spiced syrup.
Caramel
- 1/2 bag caramel bits (11 ounce) Choose quality baking caramel bits to avoid graininess.
Cake Crust
- 1 box yellow cake mix (15 ounces) Use standard yellow cake mix, do not substitute with self-rising.
- 1 cup melted butter (2 sticks) Use real butter for the best flavor and browning.
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with non-stick spray.
- Open both cans of apple pie filling and spread the apples evenly across the bottom of your prepared dish.
- Sprinkle about half of the caramel bits over the apple filling, distributing them evenly.
- Pour the dry yellow cake mix evenly over the apples and caramel.
- Melt the butter and pour it evenly over the dry cake mix, covering as much surface as possible.
Baking
- Bake uncovered on the center rack for 30–40 minutes, or until the cake mix turns a deep golden brown on top.
- Allow the cobbler to cool for about 5 minutes before serving.
