This is one of those cozy, no-fuss desserts that makes your kitchen smell like fall and your belly super happy.
It’s sweet, gooey, a little crunchy on top, and packed with warm apple-caramel flavor.
The best part? You don’t need to be a baker.
If you can open a can and sprinkle stuff, you’re golden.
Why I Love This Recipe
This cake reminds me of cool autumn evenings at my grandma’s house. We’d eat this warm, straight from the baking dish with spoons. It’s one of those dump-and-bake desserts that feels homemade without any hassle.
- No mixing bowls needed
- Just five main ingredients
- Perfect for potlucks or lazy weekends
- You can make it year-round using pantry staples
- The caramel and apple combo is always a winner
What You’ll Need
- 2 (21 oz) cans apple pie filling
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, sliced into thin pats
- 1/2 teaspoon ground cinnamon
- Optional: vanilla ice cream for serving
Pro Tips
- Slice the butter evenly so it melts across the top for a crunchy golden crust
- Don’t mix the cake mix—just sprinkle it right over the apples
- Warm your caramel sauce slightly for easier drizzling
- Add a little sea salt on top for sweet-salty flavor
- Let it rest 10 minutes before serving so it’s not too runny
Tools Required
- 9×13 inch baking dish
- Can opener
- Knife for slicing butter
- Measuring spoons
- Spoon or spatula for spreading
- Oven mitts
Substitutions and Variations
- Use spice cake mix for extra fall flavor
- Swap apple pie filling with cherry or peach
- Add chopped pecans or walnuts on top before baking
- Try salted caramel sauce for more depth
- Use gluten-free cake mix if needed
Make Ahead Tips
You can assemble the entire dish, cover it, and refrigerate it up to 1 day ahead. When ready to bake, let it sit at room temperature while the oven preheats.
Instructions
Step 1: Spread the Apple Pie Filling
Pour both (21 oz) cans of apple pie filling into a 9×13 baking dish and spread into an even layer using a spatula.
Step 2: Drizzle Caramel Sauce
Drizzle 1/2 cup of caramel sauce evenly over the apple pie filling layer.
Step 3: Sprinkle Cake Mix
Sprinkle the entire box (15.25 oz) of dry yellow cake mix evenly over the caramel-apple layer. Do not stir.
Step 4: Add Cinnamon
Sprinkle 1/2 teaspoon ground cinnamon evenly over the dry cake mix for extra warmth.
Step 5: Top with Butter
Place 3/4 cup (1 1/2 sticks) unsalted butter, sliced into thin pats, evenly over the entire surface. Cover as much of the cake mix as possible.
Step 6: Bake the Cake
Bake in a preheated oven at 350°F (175°C) for 45–50 minutes until the top is golden brown and bubbling at the edges.
Leftovers and Storage
Let leftovers cool completely. Cover and store in the fridge for up to 4 days. Reheat in the microwave or oven until warm. Tastes amazing cold, too.
Makes
8–10 servings
Total Time: 55–60 minutes
Macros (Per Serving – Approximate)
- Calories: 375
- Protein: 2g
- Fat: 17g
- Carbs: 54g
- Fiber: 1g
- Sugar: 32g
Why This Recipe Works (Quick Science)
The cake mix on top acts like a crust, absorbing moisture from the fruit and butter as it bakes. The butter melts into the dry mix, forming a golden, slightly crunchy topping, while the bottom stays gooey and rich from the apple filling and caramel.
Common Mistakes
- Stirring the cake mix—just don’t
- Not spreading butter evenly—can lead to dry spots
- Using cold caramel sauce—it won’t drizzle well
- Overbaking—it’ll dry out the fruit layer
What to Serve With
- Vanilla ice cream (classic)
- Whipped cream
- Hot coffee or spiced tea
- A little extra caramel drizzle or sea salt
FAQ
Can I use fresh apples?
Yes, but you’ll need to cook them down first with sugar and cinnamon to match the texture of pie filling.
Can I make this in a slow cooker?
Yes! Cook on high for 2.5 to 3 hours with the lid on (place a towel under the lid to absorb moisture).
Can I freeze it?
You can, but the texture may change. Better eaten fresh or refrigerated.
Is this the same as a cobbler?
Not quite. Cobblers usually have a biscuit or batter topping. This uses dry cake mix as a shortcut crust.
Can I double the recipe?
Yes, just use a larger pan or two baking dishes and bake both at once.
