Crockpot Caramel Apple Dump Cake That Practically Makes Itself (And Tastes Like Fall in a Bowl)

Forget fancy techniques. You toss a few pantry heroes in a crockpot, hit a button, and four hours later your kitchen smells like a pie shop robbed a candy factory. This Crockpot Caramel Apple Dump Cake is the low-effort, high-reward dessert you bring when you want applause without sweating.

It’s gooey, golden, caramel-drizzled comfort with a crunchy, buttery top. Serve it warm with ice cream and watch it vanish. Your only problem?

People will ask for the recipe. A lot.

What Makes This Recipe Awesome

• Ridiculously easy: No mixing bowls, no stress—just layer, dump, and cook.
• Hands-off cooking: The slow cooker does the heavy lifting while you live your life.
• Flavor bomb: Tart apples, buttery cake, warm spices, and rivers of caramel. Yes, rivers.
• Crowd-friendly: Scales up and stays warm for parties and potlucks.
• Budget-friendly: Canned apples + cake mix = elite results on a Tuesday.

What Goes Into This Recipe – Ingredients

• 2 cans (20 oz each) apple pie filling
• 1 box yellow or spice cake mix (15.25 oz)
• 1/2 cup unsalted butter, melted (plus 1–2 extra tablespoons if you like it extra crispy on top)
• 1/2 cup caramel sauce (store-bought or homemade), plus more for drizzling
• 1 teaspoon ground cinnamon (optional, but recommended)
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon vanilla extract
• Pinch of salt (to balance the sweet)
• Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/4 cup quick oats for a light crumble vibe
• For serving: Vanilla ice cream or whipped cream

Let’s Get Cooking – Instructions

1. Prep the crockpot: Lightly grease the crock with butter or nonstick spray so the edges don’t glue themselves to your pot.
2. Apple base: Spread the apple pie filling evenly in the bottom.Stir in vanilla, cinnamon, nutmeg, and a pinch of salt. Level it out.
3. Caramel layer: Drizzle 1/2 cup caramel sauce over the apples. Don’t overthink the pattern.Zig-zag like a pro.
4. Dump the mix: Sprinkle the dry cake mix evenly over the top. Do not stir. Repeat: do not stir.
5. Butter time: Pour the melted butter evenly across the cake mix, covering as much as you can.A few dry patches are fine; they’ll hydrate as it cooks.
6. Optional crunch: Sprinkle nuts or oats on top for extra texture (IMO, pecans slap here).
7. Cook: Cover and cook on Low for 3.5–4.5 hours or High for 2–2.5 hours, until the top looks set and golden at the edges and the apples bubble around the sides.
8. Rest: Turn off heat and let it sit 10–15 minutes so it thickens slightly. This is the hardest part; stay strong.
9. Serve: Spoon into bowls, drizzle more caramel, and add a scoop of vanilla ice cream. Proceed to victory.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Microwave individual portions 30–45 seconds.Add a splash of cream if it seems dry.
• Freeze: Up to 2 months. Thaw overnight in the fridge, then rewarm gently.
• Keep warm: For parties, leave on the Warm setting up to 2 hours to hold without overcooking.

What’s Great About This

• Texture contrast: Gooey apple-caramel base with a buttery, crispy top. It’s the best of cobbler and cake.
• Forgiving recipe: Measurements aren’t hyper-precise.It still turns out awesome.
• Seasonal magic: Smells like fall, pairs with coffee, wins over picky eaters.

What Not to Do

• Don’t stir the cake mix into the apples. You’ll lose that signature cobbler-y top.
• Don’t skimp on butter. That’s what browns the mix and prevents dry patches.
• Don’t open the lid constantly. Heat escapes and adds 20–30 minutes, easy.
• Don’t use super thin caramel. It can disappear into the apples. Thick, gooey caramel works best.
• Don’t walk away for 6 hours on High. This isn’t a brisket; it will scorch.

Different Ways to Make This

• From-scratch apple base: Swap canned filling for 6 cups sliced apples tossed with 1/3 cup sugar, 2 tbsp cornstarch, 1 tsp cinnamon, and 2 tbsp lemon juice.
• Different cake mix: Spice cake for warmth, butter pecan for nuttiness, or French vanilla for bakery vibes.
• Salted caramel twist: Add flaky sea salt on top before serving for that sweet-salty pop.
• Bourbon upgrade: Stir 1–2 tbsp bourbon into the apple layer. Grown-up and glorious.
• Gluten-free: Use a gluten-free yellow cake mix; keep everything else the same.
• Dairy-free: Use vegan butter and dairy-free caramel; it still crisps nicely.

FAQ

Can I use fresh apples instead of canned?

Yes.

Slice 6 cups of firm apples (like Honeycrisp or Granny Smith) and toss with sugar, cornstarch, cinnamon, and lemon juice as noted. Expect to add 30–45 minutes to the cook time on Low to soften fully.

Why is my topping still powdery in spots?

You likely had dry patches not hit by butter. Drizzle 1–2 tablespoons extra melted butter across the top and cook 15 more minutes.

It will hydrate and brown.

Can I make this in the oven?

Totally. Use a 9×13-inch dish, assemble the same way, and bake at 350°F for 40–50 minutes until golden and bubbling at the edges.

What apples are best if I go from scratch?

Granny Smith for tartness and structure, Honeycrisp for sweetness and juiciness. A 50/50 mix is the sweet spot.

How do I prevent a soggy top?

Keep the lid on during cooking, then crack it open or tilt slightly for the last 20 minutes to vent steam.

Also, don’t drown the mix—stick to the butter amounts listed.

My Take

This is the weeknight hero of desserts: minimal work, maximum payoff, repeatable every time. The spice cake + salted caramel combo hits like a bakery treat you didn’t have to earn. It’s cozy, dramatic, and frankly a little dangerous with vanilla ice cream.

Make it once, and you’ll “accidentally” volunteer to bring dessert forever.