Easy Caramel Apple Cinnamon Roll Dump Cake Recipe

Oh my goodness, friends, let me tell you about a dessert that’s about to change your life! You know those crisp autumn days, maybe with a little chill in the air, when all you crave is something warm, gooey, and smelling like pure comfort? This Caramel Apple Cinnamon Roll Dump Cake is exactly that. It’s like the coziest hug in a baking dish, packed with all the best fall flavors without any of the fuss. Seriously, “dump cake” is the name for a reason – you basically just dump everything in and let the oven do its magic. It’s so incredibly easy, surprisingly quick, and disappears faster than you can say “seconds please!”

Why You’ll Love Caramel Apple Cinnamon Roll Dump Cake

• Fast: Minimal prep means more time for enjoying that delicious aroma.
• Easy: No fancy techniques or mixing required.
• Giftable: Bake it in a pretty dish and share the joy (if you can resist eating it all yourself!).
• Crowd-pleasing: Who doesn’t love cinnamon rolls, apples, and caramel together?

Ingredients

Gathering your ingredients for this dump cake couldn’t be simpler. You probably have some of these staples in your pantry right now!

• Cooking spray: Just a little spritz to make sure nothing sticks. Easy peasy!
• 2 cans (17.5 ounces each) deluxe cinnamon rolls: The kind with the icing included! We’re going to quarter these little guys. Make sure you reserve that icing!
• 2 cans (21 ounces each) apple pie filling: Grab your favorite brand. This is where the glorious apple goodness comes from.
• 1/2 cup caramel sauce, plus extra for drizzling: Store-bought is totally fine! Get a good quality one you love.
• 1 box (15.25 ounces) spice cake mix: This adds that warm, cozy, autumnal flavor. Vanilla or yellow cake mix works too, but spice really brings it home!
• 3/4 cup salted butter, sliced: Make sure it’s cold butter and slice it thinly. This helps it melt evenly over the top.

How to Make Caramel Apple Cinnamon Roll Dump Cake

Get ready for the easiest baking experience of your life! seriously, making this dump cake is as simple as pie (or simpler!).

First things first, preheat your oven to a cozy 350 degrees Fahrenheit. While it’s warming up, give a 9 by 13 inch baking dish a good spray with cooking spray. You want to make sure every last bit of that deliciousness comes out easily.

Next, grab those cans of apple pie filling. Open them up and spread the filling out in an even layer across the bottom of your prepared baking dish. This is your fruity base!

Now for the fun part! Take your cinnamon rolls and quarter them. Just cut each roll into four pieces and scatter them evenly over the apple filling. Don’t worry if they aren’t perfectly spaced, they’ll work their magic in the oven.

Drizzle that half a cup of caramel sauce right over the scattered cinnamon roll pieces. Oh, the smell of caramel and cinnamon already!

Time for the cake mix! Sprinkle the dry spice cake mix evenly over the entire surface of the dish. Try to get it into all the nooks and crannies.

Finally, arrange the thin slices of cold, salted butter over the top of the dry cake mix. You want to try and cover as much of the surface area as possible with butter slices. As it melts, it will help cook the cake mix and create that lovely crumbly topping.

Pop the dish into your preheated oven and bake for about 45 minutes. You’ll know it’s ready when the top is beautifully golden brown and the filling is bubbling around the edges. Just like when you’re mastering other baking techniques, a golden top is a good sign!

Once it’s baked, carefully take it out of the oven and let it cool on a wire rack for about 10 minutes. This gives it a chance to set up a little bit.

While it’s cooling slightly, grab the reserved icing from those cinnamon rolls. You can warm it gently in the microwave for a few seconds to make it drizzle-able. Drizzle this warm icing generously over the still-warm cake, then add a little extra caramel sauce drizzle over the top for good measure. Serve it warm, maybe with a scoop of vanilla ice cream if you’re feeling extra indulgent!

Substitutions & Additions

Want to get creative? This dump cake is super forgiving! Here are a few ideas:

• Different Fruit: Try cherry pie filling, peach, or even mixed berry!
• Different Cake Mix: Yellow, vanilla, or even a butter pecan mix would be delicious.
• Add Nuts: Sprinkle some chopped pecans or walnuts over the butter slices before baking for a little crunch.
• Extra Spice: Add a teaspoon of ground cinnamon or apple pie spice to the dry cake mix.
• Chocolate Chips: A sprinkle of white chocolate or butterscotch chips over the top before baking could be a fun addition.

Tips for Success

This recipe is pretty foolproof, but here are a couple of things I’ve learned:

• Don’t Stir! Resist the urge to stir the layers. This is a dump cake, and the magic happens as the butter melts through the dry mix.
• Butter Coverage is Key: Try to get those butter slices covering as much of the dry cake mix as possible. This helps the cake mix bake properly.
• Watch the Edges: The edges should be bubbling and the top should look golden brown and set, not still powdery from the cake mix.
• Prep Ahead? You could assemble the cake (minus the butter) and store it covered in the fridge for a few hours before adding the butter slices and baking. I wouldn’t recommend assembling it completely the day before, though, as the dry mix might absorb too much moisture.

How to Store Caramel Apple Cinnamon Roll Dump Cake

If by some miracle you have leftovers (it happens, sometimes!), storing this dump cake is easy. Let it cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer individual portions to airtight containers.

Store it in the refrigerator for up to 3-4 days. To reheat, you can pop individual servings in the microwave for a minute or two, or cover the dish loosely with foil and warm it in a 300°F oven until heated through.

FAQs

Got questions? I’ve got answers!

Can I use homemade apple pie filling?

Absolutely! If you have a favorite homemade recipe, feel free to use it instead of canned. Just make sure you have enough to fill the bottom of the dish.

What if I only have one can of cinnamon rolls?

You can probably get away with one can, but using two gives you more of that delicious cinnamon roll goodness spread throughout. The bake time might be slightly less if you use less dough.

Can I make this in a different size pan?

A 9×13 inch pan is ideal for even cooking. If you use a smaller pan, it will be thicker and might need more baking time. If you use a larger pan, it will be thinner and bake faster.

Speaking of easy and delicious desserts, if you’re looking for other fruit-filled favorites, you might love an easy peach cobbler with no mix or perhaps even a comforting moist cinnamon applesauce bread.

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