Crockpot Caramel Apple Dump Cake Recipe – Easy Fall Dessert You’ll Love

Introduction

The first time I made this Crockpot Caramel Apple Dump Cake, my kitchen filled up with the sweet scent of baking apples, cinnamon, and gooey caramel. Honestly, it smelled like fall just moved right in! There’s something magical about tossing a few simple ingredients into a slow cooker, walking away, and coming back to pure dessert bliss. You know, I stumbled on this recipe during one of those chilly October weekends where everyone craves something warm and cozy — and let’s face it, my oven was already busy with dinner. The crockpot became my secret dessert weapon.

This recipe isn’t just about convenience (though, let’s be real, it’s ridiculously easy). It’s about comfort. Whether you’re hosting a crowd for a fall gathering, feeding hungry teenagers after school, or just want a forkful of nostalgia with your coffee, Crockpot Caramel Apple Dump Cake hits all the right notes. The best part? You don’t need to fuss with pie doughs or fancy fillings. If you’ve got canned apple pie filling, boxed cake mix, and some caramel, you’re basically set. I’ve tested, tweaked, and taste-tested this dump cake more times than I can count — my slow cooker gets a workout every autumn!

If you’re new to crockpot baking, trust me, this recipe is a fantastic place to start. It’s forgiving, flexible, and downright delicious. Plus, the gooey caramel and soft apples make it a true crowd-pleaser. Families with picky eaters, folks who love make-ahead desserts, and anyone craving that classic apple-cinnamon combo will absolutely love it. So grab your crockpot and let’s get baking — Crockpot Caramel Apple Dump Cake is about to become your new fall favorite!

Why You’ll Love This Recipe

Let me tell you, Crockpot Caramel Apple Dump Cake isn’t just another apple dessert. After dozens of batches (and a few sticky caramel mishaps), I can confidently say this recipe delivers every single time. It’s earned rave reviews from my family, neighbors, and anyone lucky enough to snag a spoonful at potlucks. Here’s why you’ll want to save this one:

• Ridiculously Easy: Just “dump” everything in, set it, and forget it — no prepping or mixing bowls required.
• Minimal Cleanup: No need to dirty half your kitchen. The crockpot does all the heavy lifting.
• Perfect for Chilly Nights: Warm, gooey, and comforting — like a hug in dessert form.
• Budget-Friendly Ingredients: Uses pantry staples and affordable store-bought items you probably already have.
• Guaranteed Crowd-Pleaser: Kids, teens, adults — everyone goes back for seconds. I’ve never had leftovers last more than a day!
• Customizable: You can switch up the fillings, add nuts, or swap caramel for butterscotch. I’ve tried almost every combo and they all work!
• Hands-Off Baking: No oven required — perfect when your kitchen is busy or you need dessert ready while you’re out running errands.
• Unbeatable Texture: The cake mix forms a slightly crisp, buttery top layer, while the apples and caramel underneath stay soft and melty.

What makes this Crockpot Caramel Apple Dump Cake stand out is its balance of flavors and textures. The slow cooking lets the caramel seep into every nook, while the apples keep their shape but get wonderfully tender. Even picky eaters (like my youngest — who usually avoids fruit desserts) can’t resist the smell and taste. There’s no need for perfection here — just pure, cozy comfort.

If you’re looking for a dessert that’s as easy as it is impressive, this dump cake is your golden ticket. It’s the kind of dessert that makes you close your eyes and savor every bite. Plus, you’ll love how simple it is to make — truly, anyone can pull this off!

Ingredients Needed

This Crockpot Caramel Apple Dump Cake keeps things simple, relying on a handful of easy-to-find ingredients. There’s no need for fancy specialty items — just grab what you have and you’re halfway there! Here’s what you’ll need:

• For the cake base:
  • 2 (21 oz / 595 g) cans apple pie filling (I recommend Lucky Leaf for a chunky texture; homemade works too!)
  • 1 box (15.25 oz / 432 g) yellow cake mix (Duncan Hines or Betty Crocker are both good options)
  • 1/2 cup (1 stick / 113 g) unsalted butter, melted (adds richness and helps the cake topping crisp up)
• For the caramel layer:
  • 1 cup (300 g) caramel sauce or dulce de leche (use your favorite brand — I like Smucker’s or Trader Joe’s; homemade works if you have the time!)
• Optional mix-ins and toppings:
  • 1/2 cup (60 g) chopped pecans or walnuts (for crunch)
  • 1/2 teaspoon ground cinnamon (for extra warmth)
  • Vanilla ice cream, for serving
  • Extra caramel sauce, for drizzling

Ingredient Notes & Substitutions:

• If you don’t have apple pie filling, substitute with 4 cups (900 g) peeled and sliced apples tossed with 1/2 cup (100 g) sugar and 1 tablespoon (8 g) flour.
• Swap the yellow cake mix for spice cake mix for a deeper fall flavor — I’ve done this many times and it’s awesome!
• If you’re dairy-free, use a plant-based butter and check your caramel for dairy ingredients.
• For gluten-free: Use a gluten-free cake mix (like King Arthur or Betty Crocker’s gluten-free blend).
• No caramel sauce? Try butterscotch or even a thick maple syrup for a different twist.

All these ingredients come together for a dessert that’s gooey, sweet, and loaded with fall flavors. You can always mix and match based on what’s in your pantry — this is one of those recipes that’s hard to mess up!

Equipment Needed

Let’s talk gear! You don’t need much to make this Crockpot Caramel Apple Dump Cake, which is part of its charm. Here’s what I use every time:

• Slow Cooker (Crockpot): 5 to 7 quart size works best; I’ve used both oval and round styles. If you have a smaller one, halve the recipe.
• Nonstick Cooking Spray: For easy cleanup — nobody likes scraping cake off the sides!
• Mixing Bowl: For melting butter and blending toppings, if needed.
• Spatula or Spoon: For spreading ingredients evenly.
• Measuring Cups & Spoons: For accuracy, especially with butter and caramel.
• Serving Spoon: For scooping out big, gooey servings.

If you don’t have a crockpot, you can bake this in a covered casserole dish in the oven at 350°F (175°C) for about 45-50 minutes — I’ve done it when my slow cooker was busy. For easy cleanup, I sometimes use slow cooker liners. Just be careful — they can get hot and a little sticky if you’re not careful when serving.

Budget tip: I picked up my crockpot second-hand for a steal, and it’s lasted through years of dump cakes and chili nights. As long as it heats evenly, you’re good to go. Just remember to clean up caramel spills quickly — that stuff gets stubborn if you let it sit!

Preparation Method

Ready to get baking? Here’s the step-by-step for Crockpot Caramel Apple Dump Cake. I’ve included exact amounts and some handy tips I’ve picked up along the way.

1. Prep your crockpot: Spray the inside of your slow cooker with nonstick cooking spray. (Trust me, this makes cleanup a breeze later!)
2. Layer the apple pie filling: Spread 2 cans (42 oz / 1.19 kg) of apple pie filling evenly across the bottom. If using fresh apples, toss them with sugar and flour first.
3. Add the caramel: Pour 1 cup (300 g) of caramel sauce or dulce de leche over the apples. Don’t worry if it doesn’t cover every inch — it’ll melt and spread as it cooks.
4. Sprinkle cake mix: Evenly sprinkle 1 box (15.25 oz / 432 g) of yellow cake mix over the apple-caramel layer. Don’t stir — it’s supposed to sit on top!
5. Top with butter: Drizzle 1/2 cup (113 g) melted butter over the cake mix. Try to cover as much surface as possible; this helps create that crispy, golden crust.
6. Add mix-ins (optional): Scatter 1/2 cup (60 g) chopped pecans or walnuts on top, followed by 1/2 teaspoon cinnamon if you like extra spice.
7. Cover and cook: Set your crockpot to LOW and cook for 2.5 to 3 hours, or until the cake topping is set and lightly golden. Sometimes I bump it up to HIGH for 1.5 to 2 hours if I’m in a hurry, but LOW gives the best texture.
8. Check for doneness: The cake layer should be set — not wet or doughy. If it’s still too soft, cook for another 15-30 minutes. (Every crockpot heats a little differently!)
9. Serving: Let the dump cake cool for 10-15 minutes before scooping. It’ll be gooey and a bit messy — that’s part of the fun!
10. Optional finale: Drizzle extra caramel sauce and add a scoop of vanilla ice cream for peak fall dessert vibes. Sometimes I sprinkle a pinch of sea salt over the top for a salty-sweet twist.

Troubleshooting tips: If the cake mix looks dry after cooking, drizzle a little more melted butter. If the edges are getting too brown, turn off the crockpot and let it finish with residual heat. And hey, if you overcook it a bit, don’t stress — the caramel and apples keep it moist!

Personal tip: I keep a small spatula nearby to scrape every last bit of caramel-apple goodness from the crockpot. No judgment if you eat it straight from the pot — we’ve all been there.

Cooking Tips & Techniques

Here are some tried-and-true tips for making your Crockpot Caramel Apple Dump Cake absolutely perfect. I’ve had my fair share of lumpy cakes and burnt caramel, but these strategies always save the day:

• Layering matters: Spread each layer evenly. Uneven layers mean some bites are just cake mix (not as fun) while others are pure caramel.
• Butter distribution: Melted butter should cover as much cake mix as possible. I use a pastry brush or spoon to get every corner.
• Don’t stir! The magic happens when the cake mix sits on top. Stirring messes with the texture and leaves you with soggy cake.
• Watch the clock: Crockpots vary. I always check at the 2-hour mark. If the edges are set but the middle is jiggly, give it a gentle shake and keep cooking.
• Multitasking: While the cake bakes, prep your toppings (ice cream, extra caramel). Makes serving a breeze!
• Keep the lid closed: Lifting the lid too often lets out heat and adds cooking time. I learned this the hard way — patience is key!
• Consistency tip: If you want a crispier top, let the cake sit uncovered for 10 minutes after cooking. The steam escapes and the crust sets up nicely.
• Personal fail: Once, I forgot to spray the crockpot and spent 20 minutes scrubbing caramel cement. Don’t skip that step!

With these tips, you’ll get a dump cake that’s gooey, flavorful, and just the right amount of messy. Remember, it’s meant to be rustic — perfection isn’t the goal, comfort and taste are!

Variations & Adaptations

One of the best things about Crockpot Caramel Apple Dump Cake is how easily you can switch things up. Here are some fun ways to make it your own:

• Dietary swaps: Use gluten-free cake mix for a celiac-friendly dessert. Dairy-free butter works well, and you can find vegan caramel at most health food stores.
• Flavor twists: Try using spice cake mix instead of yellow for an autumn spice boost, or swap caramel for butterscotch sauce. Add dried cranberries or raisins for a tart pop.
• Seasonal fruits: Substitute apple pie filling with cherry, blueberry, or peach — I’ve tried cherry and it’s delicious with the caramel!
• Cooking methods: Bake in a casserole dish at 350°F (175°C) for 45-50 minutes if you don’t have a crockpot. Works for small batches too.
• Nut-free: Leave out pecans or walnuts for allergies — it’s just as yummy without.
• Personal favorite: I once added a handful of mini marshmallows halfway through cooking — they melted into the caramel for a s’mores-inspired twist!

Don’t be afraid to experiment. This recipe is super forgiving — you really can’t mess it up. Just keep the basics (fruit, cake mix, butter, caramel) and let your creativity run wild!

Serving & Storage Suggestions

Crockpot Caramel Apple Dump Cake is all about cozy vibes, so serve it warm straight from the crockpot. I love piling up big spoonfuls into bowls and topping with vanilla ice cream. For extra flair, drizzle more caramel sauce and a sprinkle of cinnamon.

• Serving temperature: Best served warm; the caramel is gooey and the apples are perfectly tender.
• Presentation: Sprinkle with chopped nuts or a pinch of flaky sea salt. If you want it extra special, serve in clear dessert glasses for pretty layers.
• Pairings: Goes great with coffee, spiced cider, or a scoop of cinnamon ice cream.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The cake stays moist and the flavors meld together (sometimes it’s even better the next day!).
• Freezing: You can freeze portions for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven until warm.
• Reheating: Microwave single servings for about 45 seconds, or bake in a small dish at 350°F (175°C) for 10-15 minutes.

The magic of this dessert is how the flavors deepen as it sits. The caramel thickens, the apples get even softer, and the cake topping stays just a bit crunchy — so leftovers are never a disappointment!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each serving of Crockpot Caramel Apple Dump Cake (estimates for 8 servings):

• Calories: ~350-400
• Fat: 12-16g (mostly from butter and nuts)
• Carbohydrates: 60-65g (includes natural sugars from apples)
• Protein: 3-5g

Health highlights: Apples bring fiber and vitamin C, while nuts add healthy fats. If you use gluten-free or dairy-free swaps, it’s friendly for those with sensitivities. Watch for allergens — cake mix usually contains wheat and sometimes dairy, and caramel may have milk.

Honestly, it’s a treat — but I love knowing there’s real fruit in every bite. For me, desserts like this are all about balance and pure enjoyment. If you want to lighten it up, use less butter or opt for sugar-free caramel. Life’s short — enjoy dessert!

Conclusion

If you’re searching for a cozy, crowd-pleasing fall dessert, Crockpot Caramel Apple Dump Cake is a guaranteed winner. It’s easy, comforting, and ridiculously delicious — the kind of dessert that makes a chilly night feel special. I love how it brings everyone to the table, forks in hand, ready to dig into that gooey caramel and soft apples.

Don’t be afraid to make it your own — swap the cake mix, add nuts or marshmallows, or try a different fruit filling. That’s the real fun of dump cakes, and honestly, it’s what keeps me coming back to this recipe season after season. Share your twists in the comments or tag me on social if you try it — I’d love to see what you come up with!

So, grab your crockpot and a few simple ingredients, and let the aroma of caramel apple goodness fill your home. Happy baking — your new favorite fall dessert is just a few hours away!

FAQs

Can I make Crockpot Caramel Apple Dump Cake ahead of time?

Absolutely! You can prep everything in your crockpot, cover, and refrigerate overnight. Just let it come to room temperature before cooking the next day.

What’s the best cake mix for this recipe?

Yellow cake mix gives a buttery flavor, but spice cake mix is amazing for extra autumn warmth. Use what you like — both work great!

Can I use fresh apples instead of canned pie filling?

Definitely. Peel and slice about 4 cups (900 g) of apples, toss with 1/2 cup sugar and 1 tablespoon flour, and use as directed.

How do I prevent the cake mix from staying powdery?

Make sure your melted butter is evenly distributed over the cake mix and don’t stir. If spots remain dry after cooking, drizzle a bit more melted butter and cook for another 10 minutes.

Can I freeze leftovers?

Yes! Portion leftovers into airtight containers and freeze for up to 2 months. Thaw overnight and reheat until warm before serving.

Crockpot Caramel Apple Dump Cake

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• Author: Isabella Russo
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x

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Description

This easy fall dessert combines gooey caramel, tender apples, and a buttery cake topping, all baked together in your slow cooker for a cozy, crowd-pleasing treat. Minimal prep and pantry staples make it perfect for busy autumn days or gatherings.

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Ingredients

Scale 1x2x3x

• 2 (21 oz) cans apple pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup caramel sauce or dulce de leche
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 teaspoon ground cinnamon (optional)
• Vanilla ice cream, for serving (optional)
• Extra caramel sauce, for drizzling (optional)

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Instructions

1. Spray the inside of your slow cooker with nonstick cooking spray.
2. Spread the apple pie filling evenly across the bottom of the crockpot.
3. Pour caramel sauce or dulce de leche over the apples.
4. Evenly sprinkle the yellow cake mix over the apple-caramel layer. Do not stir.
5. Drizzle melted butter over the cake mix, covering as much surface as possible.
6. Scatter chopped pecans or walnuts and ground cinnamon on top, if using.
7. Cover and cook on LOW for 2.5 to 3 hours, or until the cake topping is set and lightly golden. (Alternatively, cook on HIGH for 1.5 to 2 hours.)
8. Check for doneness; the cake layer should be set, not wet or doughy. If needed, cook for another 15-30 minutes.
9. Let the dump cake cool for 10-15 minutes before serving.
10. Serve warm, topped with vanilla ice cream and extra caramel sauce if desired.

Notes

For gluten-free, use a gluten-free cake mix. For dairy-free, use plant-based butter and vegan caramel. Spice cake mix adds extra autumn flavor. If using fresh apples, peel and slice 4 cups, toss with 1/2 cup sugar and 1 tablespoon flour. Let cake sit uncovered for 10 minutes after cooking for a crispier top. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: About 1 cup per serving
• Calories: 375
• Sugar: 38
• Sodium: 420
• Fat: 14
• Saturated Fat: 7
• Carbohydrates: 62
• Fiber: 2
• Protein: 4

Keywords: crockpot dessert, caramel apple dump cake, slow cooker cake, fall dessert, easy apple cake, dump cake recipe, autumn dessert, comfort food