Caramel Apple Dump Cake Crockpot Recipe
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This Caramel Apple Dump Cake Crockpot recipe combines tart and sweet apple filling with buttery caramel, crunchy toasted pecans, and a fluffy cobbler-like topping for an easy and cozy dessert. But the best part about this crockpot caramel apple dump cake is that you only need 5 ingredients to make it!
Caramel Apple Dump Cake Crockpot
Apples and caramel are a classic duo, but when you pair them with toasted, buttery pecans…wowza!!
That was exactly my inspiration for this dessert — full of nutty flavor from both the cake mix and real pecans sprinkled throughout.
And by making this caramel apple dump cake in a crockpot, you won’t even have to heat up the oven!
Dump everything in, turn it on, and find something else to occupy your time. In just a couple of hours, you’ll have a warm and gooey treat waiting for you to dig in.
If you love caramel apple desserts as much as I do, try my recipes for cupcakes, hand pies, bundt cake, and cheesecake next.
I’ve even got a scrumptious martini recipe for parties and cozy evenings in!
Ingredient Notes and Substitutions
- Cake Mix – I’m using butter pecan cake mix for this recipe, but feel free to use another flavor like white, yellow, vanilla, or spice cake instead. Even a gluten-free cake mix would work!
- Apple Pie Filling – You’ll need two large cans (or 42 ounces total) to make caramel apple dump cake in the crockpot. Peaches would also be delicious.
If you want loads of apples, go ahead and add an extra can. And if you want to use homemade apple pie filling, you’ll need about 3 cups to make the recipe as written. - Caramel Sauce – Grab your favorite from the store or make my homemade caramel sauce if you have the time.
Slow cooker caramel apple dump cake comes out best with a thicker caramel sauce. - Pecans – Chop these up (or purchase them that way) and toast them in a little butter on the stovetop.
This step is optional, but makes a huge difference in flavor — and it only takes a minute or two!
You can also swap in different nuts to change up the flavor. Try walnuts, almonds, cashews, or macadamia nuts. - Butter – Use a little bit to toast the pecans, then slice a whole stick to spread on top of the cake mix. Either salted or unsalted butter is fine.
Tips and Tricks to Make Perfect Crockpot Caramel Apple Dump Cake
- Grease your crock pot really well first.
If you don’t, you’ll have a tough time getting the cake out! I usually rub some butter all over the inside, but a little oil or nonstick cooking spray works just as well.
- Place a few paper towels between the lid and the crockpot liner.
This will soak up the condensation that typically forms on the lid, preventing it from dripping onto the top of your cake — or spilling all over it when you remove the lid.
Be careful that the paper towels don’t touch the surface of your crockpot caramel apple dump cake, though.
Use half-sheets or fold the paper towels so they only line the outer rim of the crock.
- Slice butter really thin for the topping.
You should be able to create a layer that covers most or all of the cake mix. This way, the butter melts and distributes evenly over the top.
Make sure your stick of butter is nice and cold so it’s easier to slice.
- Add some spices.
Warming spices such as cinnamon and nutmeg or an apple pie spice blend really put this dessert over the top!
Since there are already spices in the canned pie filling, you don’t need more than a teaspoon or two of added spices.
Sprinkle your favorite over the apples or mix into the cake mix before adding it to the slow cooker.
Prep Ahead
- Toast pecans
- Grease crockpot liner
Kitchen Tools You Will Need
- Slow Cooker – These come in all kinds of sizes, so be sure to check yours first! You’ll need a 5- or 6-quart crockpot to make this recipe.
- Medium Skillet – Use this to toast the pecans in some butter real quick!
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
Serving Suggestions
Top crockpot caramel apple dump cake with vanilla ice cream, extra caramel sauce, and the reserved pecans.
For an even more decadent dessert, swap the regular caramel sauce with this salted caramel version!
Storing Leftover Dump Cake
Allow slow cooker caramel apple dump cake to cool, then carefully scoop leftovers into an airtight container. Refrigerate for up to 5 days.
Scoop individual portions onto a plate or into a heat-safe bowl, then reheat in the microwave in 30-second intervals until warmed through.
Or just enjoy this dessert cold!
Slow Cooker Caramel Apple Dump Cake FAQ
Yes, you can mix apple slices with a little sugar or honey or make your own apple pie filling from scratch.
Either way, you’ll want to cook the apples a little bit first so they soften enough before the cake part is done.
Nope! That’s the beauty of a dump cake — you just “dump” it all in and let it cook!
You also won’t need the oil, eggs, and water listed on the back of the cake mix box either. The cake mix soaks up plenty of liquid from the fruit layer and gets fat from the butter on top to make a cobbler-like topping.
You sure can! Use all the same measurements for this caramel apple dump cake crockpot recipe, but layer the ingredients in a greased 9×13-inch baking dish.
Bake for 45-60 minutes at 350°F, or until a toothpick inserted into the cake layer comes out clean. I already have a recipe for baked caramel apple dump cake that you can use as your guide!
Enjoy!
With love, from our simple kitchen to yours.
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Caramel Apple Dump Cake Crockpot Recipe
Equipment
Ingredients
- 1 stick of butter thinly sliced, plus 1 additional tablespoon of butter
- 1/2 cup chopped pecans
- 42 ounces apple pie filling, 2 – 21 ounce cans
- 1/2 cup caramel sauce, plus extra for topping
- 15.25 ounce box butter pecan cake mix
Instructions
- Grease a 5 or 6-quart crockpot. Set aside
- Melt one tablespoon of butter in a skillet over medium-high heat. Add the pecans and toast for 2-3 minutes or until lightly toasted and fragrant. Set aside.
- Add the apple pie filling to the bottom of the crockpot and spread out across the bottom. Sprinkle with the toasted pecans, reserving 1-2 tablespoons for topping the cake if desired.
- Pour 1/2 cup of caramel sauce evenly over the top.
- Sprinkle dry cake mix evenly over the entire mixture. Place thin butter slices on the top of the cake mix.
- Place 3 paper towels under the lid and set the crockpot to high heat for 2-3 hours or cook on low for 4-6 hours, or until the cake mix is cooked and filling is bubbly. Check for doneness after 2 hours of cooking on high, and 4 hours of cooking on low.
- Serve warm with vanilla ice cream or whipped cream and drizzle with extra caramel sauce and reserved toasted pecans.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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