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Crockpot Caramel Apple Dump Cake with Spice Cake Mix

Crockpot caramel apple dump cake with spice cake mix is a simple slow-cooker dessert that turns apples into bubbling caramel edges and a set, golden, cobbler-meets-pudding topping. You layer cinnamon-spiced Granny Smith apples with apple pie filling, drizzle caramel, then add an untouched dry cake mix that steams as it cooks.
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Prep Time 15 minutes
Cook Time 3 hours
rest 15 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 can (21 oz) apple pie filling
  • 3 cup Granny Smith apples (peeled and sliced)
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup caramel sauce For filling
Topping
  • 1 box (15.25 oz) spice cake mix Dry layer, do not stir
  • 0.75 cup unsalted butter (melted)
  • 0.75 cup chopped pecans
  • 0.5 tsp fine salt
To Serve
  • 0.33 cup caramel sauce Warm to drizzle
  • 4 cup vanilla ice cream
  • 0.25 tsp flaky sea salt

Equipment

  • 1 slow cooker

Method
 

Prep and layer
  1. Grease the insert of a 6-quart slow cooker, or line it with a slow cooker liner for easy cleanup.
  2. Toss the sliced Granny Smith apples with the lemon juice, ground cinnamon, and ground nutmeg until evenly coated.
  3. Spread both cans of apple pie filling across the bottom of the slow cooker, then scatter the spiced apple slices over the top.
  4. Drizzle 1/2 cup caramel sauce over the apples in loose ribbons, letting some sink between the slices.
  5. Sprinkle the spice cake mix evenly over everything in a thick, even blanket and do not stir.
  6. Pour the melted unsalted butter slowly over the cake mix in a zigzag so you cover as much of the dry surface as possible; any small dry patches will hydrate as it cooks.
  7. Scatter the chopped pecans and fine salt over the top.
Cook and rest
  1. Lay a clean kitchen towel or a couple paper towels across the top of the insert before setting the lid on to catch condensation and keep the topping cakey.
  2. Cook on low for 3 to 4 hours (or on high for 2 to 2 1/2 hours) until the apples are bubbling at the edges and the topping is set and golden with no wet cake mix remaining.
  3. Turn off the heat and rest with the lid off for 15 minutes so the filling thickens.
Serve
  1. Spoon the dump cake into bowls while warm.
  2. Drizzle the warmed caramel sauce over the top.
  3. Add vanilla ice cream and finish with flaky sea salt.

Notes

For the best texture, keep the cake mix dry in one even layer—don’t stir—so it steams into a cakey, set topping. Refrigerate leftovers in a sealed container for up to 3 days; rewarm portions in the microwave or oven until hot. Freezing is not recommended because the caramel apples and topping can soften. For a lighter swap, use reduced-sugar caramel sauce while keeping the butter and spice cake mix measurements the same for proper structure.