The Crockpot Caramel Apple Dump Cake is my go-to when I want a cozy fall dessert without fussing over multiple steps. Imagine juicy apple slices mingling with rich caramel, all bubbling away in your slow cooker while you kick back. That easy “dump and go” method saves time and still delivers on flavor that makes family and friends smile. Trust me, once you try this, it’ll become your favorite quick treat for busy weekdays or weekend gatherings. The warm scent filling your kitchen is a sneak peek of the dreamy dessert waiting to come.
Ingredients for Crockpot Caramel Apple Dump Cake
Getting the ingredients right is key to a Crockpot Caramel Apple Dump Cake that turns out just right every time. Here’s what I use, with clear descriptions so you don’t end up guessing measurements or prep details.
- 6 cups of peeled and chopped Granny Smith apples (about 4-5 medium apples), cut into 1-inch pieces
- 1 cup packed light brown sugar, firmly packed for that deep caramel sweetness
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 box yellow cake mix (dry powder, about 15.25 oz box)
- 1 cup (2 sticks) unsalted butter, cut into thin slices to cover the top evenly
- ½ cup caramel sauce or caramel bits (optional but highly recommended for that extra gooey surprise)
I always make sure the apples are chopped evenly so they cook through at the same pace. Peeling them keeps the texture soft, but if you like a little chew, you can leave the skins on. Just remember to wash well.
How to Prepare Crockpot Caramel Apple Dump Cake
Making this Crockpot Caramel Apple Dump Cake is as easy as it sounds. Here’s how I do it, step by step, with tips you’ll appreciate:
- Prepare the base: First, spray the inside of your slow cooker with nonstick spray or lightly butter it. This stops the cake from sticking to the sides.
- Layer the apples: Dump your chopped, peeled apples right in. Sprinkle the brown sugar, cinnamon, and nutmeg evenly over the apples. Stir gently to coat all the pieces in spice and sugar.
- Add the dry cake mix: Sprinkle the yellow cake mix evenly over the apple layer. Don’t mix this in — the layering is what creates that signature cobbler texture.
- Top with butter and caramel: Arrange the sliced butter over the entire surface. The butter melts and soaks into the dry cake mix while it cooks. Drizzle caramel sauce or scatter caramel bits on top for extra gooeyness if using.
- Cook low and slow: Cover and cook on LOW for 4 to 6 hours. You’ll know it’s done when the top is golden, bubbly, and expertly crusty while the apples are tender.
- Rest before serving: Let the cake sit for a few minutes before scooping out portions. This helps it firm up slightly and makes serving cleaner.
Cooking times may vary depending on your slow cooker model. If it looks too wet after 6 hours, give it an extra 20-30 minutes uncovered to help the top crisp up.
Why You’ll Love This Recipe
- Super easy “dump and go” prep saves time and cleanup
- Slow cooker does all the work, freeing you to relax
- Perfect balance of tart apples and sweet caramel
- Family-friendly crowd-pleaser for any season
- Great for using fall apples or pantry caramel sauce
- Can easily be doubled for larger groups
Tips for Success with Crockpot Caramel Apple Dump Cake
- Choose apples wisely: Granny Smith or Honeycrisp hold their shape well and balance the sweet caramel.
- Don’t skip the butter slices: Even distribution ensures every bite has rich flavor and moisture.
- Caramel options: Homemade sauce or store-bought caramel bits work well; just adjust sweetness if you add more.
- Keep lid closed: Resist opening the crockpot during cooking to hold the heat and steam inside.
- Use a liner: Slow cooker liners make cleanup a breeze if you dislike scrubbing sticky caramel bits.
- Test for doneness: Apples should be tender when pierced with a fork but not mushy.
Storage & Reheating Instructions
Leftovers from your Crockpot Caramel Apple Dump Cake store nicely:
- Cool completely before refrigerating in an airtight container. It lasts up to 4 days this way.
- For longer storage, freeze portions in freezer-safe containers for up to 2 months.
- Reheat leftovers gently in a microwave or preheated 350°F oven for 15-20 minutes until warm throughout.
- If reheating from frozen, thaw overnight in the fridge first for best texture.
I enjoy leftovers warm with a scoop of vanilla ice cream or a drizzle of extra caramel sauce.
Nutrition Disclaimer
Nutrition information for Crockpot Caramel Apple Dump Cake varies widely based on ingredients used, portions, and brands. This recipe does not provide precise nutritional values. If you need detailed data, consider using a nutrition calculator with exact product details for your servings.
Frequently Asked Questions
Can I use other types of apples for this dump cake?
Yes, you can swap Granny Smith with Fuji, Honeycrisp, or Gala apples. Just keep in mind firmer apples like Granny Smith hold their shape better during slow cooking, while softer apples may break down more.
Is it possible to make this cake without caramel?
Definitely! The cake will still be delicious with just brown sugar and spices. The caramel adds richness but isn’t required if you want a simpler version.
What size crockpot is best for this recipe?
A 6-quart slow cooker works well to hold the ingredients without crowding. If yours is smaller, reduce quantities slightly or use two rounds of cooking.
Can I prepare this dessert ahead of time?
You can assemble everything in the slow cooker insert and refrigerate overnight. Bring the crockpot insert to room temperature before cooking to ensure even baking.
How do I get a crispier top on my dump cake?
Once cooking time is nearly up, remove the lid and cook for an extra 20-30 minutes on HIGH. This helps the top brown and crisp a bit more.
PrintCrockpot Caramel Apple Dump Cake
Experience cozy comfort with this easy Crockpot Caramel Apple Dump Cake recipe that melts sweet caramel and tender apples perfectly
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
- 6 cups peeled and chopped Granny Smith apples (about 4–5 medium apples), cut into 1-inch pieces
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 box yellow cake mix (dry powder, about 15.25 oz box)
- 1 cup (2 sticks) unsalted butter, cut into thin slices
- ½ cup caramel sauce or caramel bits (optional)
Instructions
- Spray the inside of your slow cooker with nonstick spray or lightly butter it to prevent sticking.
- Dump the peeled and chopped apples into the slow cooker. Sprinkle the brown sugar, cinnamon, and nutmeg evenly over the apples. Stir gently to coat all the apples.
- Sprinkle the yellow cake mix evenly over the apple layer without mixing it in to create the cobbler texture.
- Arrange sliced butter over the surface evenly. Drizzle caramel sauce or scatter caramel bits on top if using.
- Cover and cook on LOW for 4 to 6 hours until the top is golden, bubbly, and crusty, and the apples are tender.
- Let the cake sit for a few minutes before serving to allow it to firm up.
Notes
If the cake looks too wet after 6 hours, cook uncovered for an additional 20-30 minutes to crisp the top.
