Canned Apple Dump Cake Recipe (US + Metric) — Simple 1-Pan Dessert with Caramel Sauce

If you want a warm, cozy dessert without a lot of prep, this canned apple dump cake is one of the easiest ways to get there. A dump cake is exactly what it sounds like: you “dump” the ingredients into one pan, layer by layer, and bake. There’s no mixing bowl, no fancy technique, and cleanup is quick—making it a go-to recipe for busy weeknights, potlucks, and last-minute guests.

This version uses canned apples (with juice) for reliable flavor and texture year-round. The apples bake into a soft, spiced base while the cake mix and butter create a golden topping that’s a little crisp on top and tender underneath. It’s finished with a simple homemade caramel sauce made from brown sugar and double cream, which adds a rich, buttery sweetness.

This apple dump cake is a one-pan baked dessert made by layering canned apples + spices, topping with dry cake mix + butter, then baking until golden. It’s served warm, often with caramel sauce (and optionally ice cream).

Why you’ll love this recipe:

• Uses canned apples and cake mix (easy pantry ingredients)
• US + Metric measurements included
• Bakes in a 9×13-inch (23×33 cm) pan
• Oven temp given in 380°F / 190°C
• Great for serving a crowd and tastes best warm

Ingredients

• 12 oz cake mix (about 340 g)
• 30 oz canned apples with juice (about 850 g total)
• 1 tsp ground cinnamon (5 mL, about 2.5 g)
• ½ tsp ground nutmeg (2.5 mL, about 1 g)
• ½ tsp ground cloves (2.5 mL, about 1 g)
• 2 tbsp Natural brown sugar (30 mL, about 25 g)
• 1 cup butter, plus more for the pan (227 g, plus extra for greasing)

For the caramel sauce

• ¾ cup brown sugar (about 150 g)
• ½ cup double cream (120 mL)

Instructions

1. Preheat oven to 380°F (190°C).
2. Grease a 9×13-inch baking dish (23×33 cm) with butter.
3. Add apples to the pan along with 1 cup of the liquid (240 mL).
4. Sprinkle cinnamon, nutmeg, and cloves on top.
5. Sprinkle cake mix evenly over the apples, then add butter (cut into pieces) over the cake mix.
6. Sprinkle with turbinado sugar. Bake for 50–60 minutes at 380°F (190°C).
7. Remove from oven and let cool.

Caramel sauce

8. Add brown sugar to a small saucepan and let it melt completely. Add double cream and let simmer until smooth and creamy. Let cool completely.

Enjoy!

Storage Advice (How to Store Apple Dump Cake)

Let the dump cake cool, cover it tightly, and store it in the refrigerator for up to 4 days. Reheat in the oven at 175°C/350°F or in the microwave until warmed through.

Refrigerator (best option)

• Cool completely, then cover the pan with foil/plastic wrap or transfer slices to an airtight container.
• Store 3–4 days for best texture and flavor.

Freezer

• Wrap individual portions tightly (plastic wrap + freezer bag/container).
• Freeze up to 2 months.
• Thaw overnight in the fridge before reheating.

Caramel sauce storage

• Store caramel sauce in a sealed jar/container in the fridge for up to 1 week.
• Warm gently in the microwave in short bursts or on low heat on the stovetop, stirring often.

Reheating Instructions (Best Ways to Reheat Dump Cake)

Oven (best for crisp topping)

• Reheat at 350°F (175°C) for 10–15 minutes (or until hot).

Microwave (fastest)

• Heat a serving for 20–40 seconds, then add more time as needed.
• Tip: Microwave softens the topping—use the oven if you want it crisp.

Recipe Tips (For the Best Canned Apple Dump Cake)

For the best results, use cold butter cut into small pieces, spread cake mix evenly, and bake until the top is deep golden and the edges bubble.

1. Spread the cake mix evenly so the topping bakes consistently.
2. Use cold butter and cut it small so it melts evenly and prevents dry, floury spots.
3. Don’t overdo the liquid: this recipe uses 1 cup (240 mL) apple liquid. If your apples are extra juicy, start with ¾ cup (180 mL).
4. Bake until properly browned: done is golden to deep golden with bubbling edges.
5. Let it cool 20–30 minutes before cutting so it sets.
6. Crispier topping: finish with 2–3 minutes under the broiler (watch closely).
7. Easy upgrades:
   • Add ½ cup (50 g) chopped pecans or walnuts
   • Add 1–2 tsp vanilla extract (5–10 mL) to the apples
   • Add ½ cup (75 g) raisins or dried cranberries
8. Serving ideas: warm with vanilla ice cream, whipped cream, or extra caramel sauce.

FAQ: Canned Apple Dump Cake

Can I use apple pie filling instead of canned apples?
Yes. Apple pie filling works well because it’s already sweetened and thickened. You can reduce or skip the extra spices and sugar, and you may not need the full 1 cup (240 mL) of liquid.

What canned apples should I buy for dump cake?
Choose canned apples in juice (or light syrup). Apples in heavy syrup make a sweeter dessert. If they’re very sweet, reduce the turbinado sugar.

Do I really need to add the extra apple liquid?
Usually, yes—adding up to 1 cup (240 mL) helps keep the base saucy. If the apples are already very juicy, start with ¾ cup (180 mL).

What kind of cake mix is best for apple dump cake?
Yellow cake mix is classic. Spice cake mix boosts fall flavor. White cake mix works but is milder.

Why is my dump cake powdery on top?
The butter didn’t cover the cake mix evenly. Next time, cut butter smaller and spread it out more. You can also melt the butter and drizzle it evenly.

Can I make apple dump cake ahead of time?
Yes. Bake, cool, and refrigerate. Reheat at 350°F (175°C) for 10–15 minutes before serving.

How do I know when dump cake is done?
The top should be golden to deep golden, edges bubbling, and the center set (not floury). Expect 50–60 minutes.

Can I use margarine instead of butter?
You can, but butter gives better flavor and browning. Margarine often makes the topping softer.

Can I halve this recipe?
Yes. Use an 8×8-inch (20×20 cm) pan and start checking around 35–45 minutes.

How should I serve apple dump cake?
Serve warm with vanilla ice cream, whipped cream, or the homemade caramel sauce.