Crockpot Caramel Apple Dump Cake
Crockpot Caramel Apple Dump Cake is a cozy, indulgent dessert that’s perfect for fall gatherings. This crockpot caramel apple dump cake recipe delivers warm apple-caramel goodness with minimal effort.
Ingredients
Main Ingredients:
- 2 21 oz/595g cans apple pie filling
- 1 box 15.25 oz/432g yellow cake mix
- ½ cup 113g unsalted butter, sliced
- ½ cup 120ml caramel sauce (plus extra for drizzling)
- ½ tsp 1g ground cinnamon (optional)
Optional Toppings:
- Whipped cream
- Vanilla ice cream
- Chopped pecans
Instructions
Prepare the Crockpot
- I lightly grease a 6-quart slow cooker or use a liner for easy cleanup.
Add Apple Filling
- I spread 2 cans of apple pie filling evenly across the bottom of the crockpot.
Drizzle Caramel
- I pour ½ cup caramel sauce over the apples and sprinkle ½ tsp cinnamon (if using) for extra warmth.
Add Cake Mix
- I sprinkle the dry yellow cake mix evenly over the apple-caramel layer, ensuring not to stir.
Top with Butter
- I place ½ cup sliced butter evenly across the cake mix to create a golden, gooey topping as it melts.
Cook
- I cover and cook on high for 2–2.5 hours or low for 4 hours, until the top is set, golden, and the edges are bubbly.
Serve
- I scoop the warm dump cake into bowls, drizzling with extra caramel and topping with whipped cream, vanilla ice cream, or chopped pecans, if desired.
Notes
- Homemade apple option: Use 5–6 peeled, sliced apples (Granny Smith, Honeycrisp, Fuji, or Gala) tossed with sugar, cinnamon, and 1 tbsp flour.
- Pro tips: Grease or use a liner; distribute butter evenly; don’t stir layers; rest 10 minutes before serving; use high-quality caramel.
- Variations: Add chopped nuts; use spice cake mix; swap caramel for dulce de leche; try salted caramel; mix pears with apples.
- Storage: Refrigerate up to 5 days or freeze for up to 2 months; thaw overnight before reheating.
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