Apple Pumpkin Dump Cake: Easy Salted Caramel Recipe
This easy salted caramel apple pumpkin dump cake is a no-fuss fall dessert that combines tender apples, spiced pumpkin, a buttery cake topping, and a salted caramel swirl. It’s the perfect cozy treat for any gathering.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 medium apples (Honeycrisp or Granny Smith), peeled, cored, and thinly sliced (about ¼-inch thick)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup milk (whole milk or 2%)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 box (15.25 oz) yellow cake mix (Duncan Hines or Betty Crocker recommended)
- 1/2 cup unsalted butter, melted
- 1/2 cup salted caramel sauce (store-bought or homemade)
- Flaky sea salt (like Maldon), for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the apple layer: In a medium bowl, toss the sliced apples with 2 tablespoons sugar and 1 teaspoon cinnamon. Spread them evenly across the bottom of the prepared baking dish in a single layer.
- Make the pumpkin mixture: In a separate large bowl, whisk together the pumpkin puree, 1/2 cup sugar, milk, eggs, vanilla extract, pumpkin pie spice, and 1/4 teaspoon salt until smooth and silky (about 30 seconds). Pour this mixture evenly over the apples.
- Add the cake mix: Sprinkle the entire box of yellow cake mix evenly over the pumpkin layer. Do not stir it in.
- Pour the melted butter: Drizzle the 1/2 cup of melted butter as evenly as possible over the cake mix, covering as much of the surface as you can.
- Swirl in the caramel: Warm the salted caramel sauce slightly (about 15 seconds in the microwave) so it’s pourable. Drizzle it over the top in a zigzag pattern. Use a knife to gently swirl it into the cake mix and butter—just a few figure-eights.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes. The top should be golden brown and slightly puffed. The edges should be bubbling and the center set with a slight wobble.
- Cool slightly: Let the dump cake rest on a wire rack for at least 15-20 minutes to set up for clean slices.
- Finish with flaky salt: Right before serving, sprinkle a pinch of flaky sea salt over the top.
Notes
For gluten-free, use a gluten-free yellow cake mix. For dairy-free, swap butter with melted coconut oil or vegan butter, and use oat milk instead of regular milk. If you don’t have pumpkin pie spice, mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves. Let the cake rest for 15-20 minutes after baking to set properly. Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds or the whole dish in a 300°F oven for 10-15 minutes.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 385
- Sugar: 42
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 62
- Fiber: 3
- Protein: 4
Keywords: apple pumpkin dump cake, salted caramel dump cake, easy fall dessert, pumpkin dessert, apple dessert, dump cake recipe