Caramel Apple Dump Cake



  • 42 ounces apple pie filling*
  • 16 ounces caramel apple dip (Marzetti brand works well)
  • 1 box yellow cake mix 15.25 ounces
  • 1 cup salted butter melted (2 sticks)
  • 1 cup finely chopped pecans


  • vanilla ice cream
  • caramel


  • Preheat oven to 375º Fahrenheit.
  • Spray a 9×13 baking pan with cooking spray.
  • Spread the apple pie filling evenly in the bottom of the prepared pan.
  • Heat the caramel dip for 30 seconds in the microwave. Use a knife to mix the caramel. Heat for another 20-30 seconds or until the caramel is softened. It just needs to be soft enough to dollop over the apples.
  • Dollop spoonfuls of caramel dip evenly over the apples.
  • Sprinkle the dry cake mix evenly over the caramel and apples.
  • Drizzly the melted butter evenly over the dry cake mix
  • Sprinkle the pecans on top.
  • Bake in oven for 45-55 minutes or until you see bubbling on the sides of the cake.
  • Serve with vanilla ice cream and caramel on top.


*I used 2 21-ounce cans of Comstock More Fruit Apple Pie Filling.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Calories: 360kcal | Carbohydrates: 50g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 396mg | Potassium: 83mg | Fiber: 2g | Sugar: 26g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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