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This Eggless Apple Caramel Dump Cake is pure cozy magic — warm apples, gooey caramel, and buttery cake all in one easy pan. You don’t need eggs (or fancy steps) to get that bakery-worthy flavor; just simple pantry ingredients and a few minutes to layer it all up. After more than a decade of egg-free baking, I can promise this one’s foolproof, family-approved, and smells like fall comfort itself. Perfect for holidays or any chilly night when you crave something sweet and stress-free.
Oriana’s Thoughts On The Recipe
This Eggless Apple Caramel Dump Cake recipe started in my kitchen on one of those busy holiday weeks when everything felt like too much to cook. I wanted the cozy flavor of apple pie without the stress of rolling dough or washing a dozen dishes. That’s when this dump cake became a lifesaver — simple, forgiving, and so satisfying.
And of course, it’s 100% egg-free and easy to adapt for other allergies. My homemade apple pie filling gives it that real-from-scratch taste, and the swirls of dulce de leche (or caramel sauce) make it irresistible. Every spoonful tastes like apple pie and caramel cobbler rolled into one — rich, gooey, and absolutely delicious.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Apple Pie Filling:
- Apples (4 medium / about 4 cups or 500 g): The heart of this dessert! I love using a mix of tart and sweet apples for the best flavor.
- Unsalted Butter: Adds richness and helps caramelize the apples.
- Ground Cinnamon & Nutmeg: Classic warm spices that bring the cozy flavor we all love.
- Granulated Sugar: Sweetens the apples and helps create that syrupy texture.
- Lemon Juice: Keeps the apples from sticking while they cook and balances the sweetness.
- Cornstarch + Water ( for slurry): Thickens the filling so it’s glossy and perfectly gooey.
For the Cake Layer:
- Caramel Sauce or Dulce de Leche: Brings that rich, creamy caramel flavor that makes this dessert shine.
- Yellow or Vanilla Cake Mix: The “dump” part of the dump cake! Choose your favorite brand — most are naturally egg-free.
- Butter: Makes the cake layer crisp, golden, and buttery.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
- Gluten-Free: Use a certified gluten-free cake mix, such as Bobs Red Mill Yellow Cake Mix.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Get Ready to Bake
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter. You’ll want to have it ready to go once the filling is done.
Make the Apple Filling
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Peel, core, and chop or slice the apples (½-inch cubes or ¼-inch slices). In a medium saucepan, melt the butter over medium heat, then stir in cinnamon and nutmeg. Add apples, sugar, and lemon juice; cook covered for 4–6 minutes, stirring occasionally, until slightly softened. Mix cornstarch with 2 tablespoons of water, stir it in, and cook 1–2 minutes more until thick and glossy. Remove from heat and set aside.
Assemble the Cake
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Spread the apple filling evenly in your prepared baking dish. If you want, lightly mash a few apple pieces with a fork to help everything spread out smoothly. Warm your dulce de leche or caramel sauce just a bit (so it’s easier to drizzle), then pour it evenly over the apples. -
Next, sprinkle the dry cake mix right on top — don’t stir it in! Finally, slowly pour the melted butter all over the cake mix, making sure to cover as much as you can for that beautiful golden crust. If you’d like a little extra crunch, sprinkle on some chopped nuts or turbinado sugar.
Bake and Enjoy
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Pop your dish into the oven and bake for 35–40 minutes, or until the top is golden brown and you see the edges bubbling with caramel goodness. Let it cool for 10–15 minutes before serving — this helps the filling set a bit. Then grab a spoon, drizzle a little extra caramel on top if you’d like, and enjoy that warm, cozy sweetness!
Recipe Tips For Success
➤ Troubleshooting Tips:
- Apples Turn Too Soft: If the apples are cooked too long before baking, they might get mushy. Pro Tip: Cook them just until tender — they’ll continue softening in the oven.
- Uneven Cake Texture: If the cake mix doesn’t get enough butter on top, you might end up with some dry spots. Pro Tip: Drizzle melted butter evenly over the cake mix — make sure every area gets a little love!
- Too Sweet for Your Taste: Between apples, caramel, and cake mix, it can get extra sweet. Pro Tip: Use tart apples like Granny Smith or reduce the sugar in the apple filling slightly.
- Shortcut: If you’re short on time, you can use 2 (20 oz) cans of canned apple pie filling — just add the caramel or dulce de leche as directed.
- Don’t overmix — actually, don’t mix at all! The magic happens in the layering.
- Let it cool for at least 15–20 minutes before serving; the caramel thickens as it rests.
- Serve it warm for the ultimate gooey experience (and maybe with a scoop of vanilla ice cream on top!).
- If using store-bought caramel, choose a thick one — thin sauces can make the cake soggy.
Variations & Additions
- Add Some Crunch: Sprinkle chopped pecans, walnuts, or oats over the top before baking.
- Make It Extra Decadent: Drizzle warm caramel over the baked cake and top with a scoop of ice cream or whipped cream.
Serving Suggestions
Serve it warm right out of the oven with a drizzle of caramel or dulce de leche and a scoop of vanilla ice cream — or a dollop of whipped cream if you prefer. It’s also delicious at room temperature (and even better the next day if you can wait that long!).
Storage and Freezing Instructions
Store: Cover leftovers and refrigerate for up to 4 days. Warm individual portions in the microwave before serving.
Freeze: Once cooled, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Recipe Card
Apple Caramel Dump Cake
Warm apples, gooey caramel, and buttery cake come together in this easy Eggless Apple Caramel Dump Cake — cozy, comforting, and perfect for fall.
For the Apple Pie Filling:
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make the Apple Filling:
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Peel, core, and chop or slice the apples. Cut them into 1/2-inch cubes or 1/4-inch slices.
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In a medium saucepan, melt the butter over medium heat. Stir in the cinnamon and nutmeg.
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Add the apples, sugar, lemon juice, and salt. Stir to combine, then cover and cook, stirring occasionally, for 4–6 minutes, or until the apples are just beginning to soften.
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In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the mixture to the pan while stirring. Continue to cook until the apples are tender (not mushy) and the filling has thickened. Let it bubble for about 1 minute.
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Remove from heat and set aside.
Apples: For the best flavor, use tart apples, such as Granny Smith, for a bright, tart balance with the sweetness of the caramel and cake mix. Their firm texture also holds up beautifully while baking!
Dulce de Leche/Caramel: You can make this dessert with whatever caramel you have on hand! Use dulce de leche for a rich, creamy flavor, caramel sauce for a gooey drizzle, or melt Kraft caramel squares for a classic, old-fashioned caramel layer. If using Kraft caramel squares, you will need 25–30 squares / about 8 oz or 225 g approx. Any of these options will make your apple dump cake irresistibly sweet and delicious!
Shortcut: If you’re short on time, you can use 2 (20 oz) cans of canned apple pie filling — just add the caramel or dulce de leche as directed.
Store: Cover leftovers and refrigerate for up to 4 days. Warm individual portions in the microwave before serving.
Freeze: Once cooled, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
- Gluten-Free: Use a certified gluten-free cake mix, such as Bobs Red Mill Yellow Cake Mix.
Recipe Tips For Success:
➤ Troubleshooting Tips:
- Apples Turn Too Soft: If the apples are cooked too long before baking, they might get mushy. Pro Tip: Cook them just until tender — they’ll continue softening in the oven.
- Uneven Cake Texture: If the cake mix doesn’t get enough butter on top, you might end up with some dry spots. Pro Tip: Drizzle melted butter evenly over the cake mix — make sure every area gets a little love!
- Too Sweet for Your Taste: Between apples, caramel, and cake mix, it can get extra sweet. Pro Tip: Use tart apples like Granny Smith or reduce the sugar in the apple filling slightly.
➤ Extra Tips:
- Don’t overmix — actually, don’t mix at all! The magic happens in the layering.
- Let it cool for at least 15–20 minutes before serving; the caramel thickens as it rests.
- Serve it warm for the ultimate gooey experience (and maybe with a scoop of vanilla ice cream on top!).
- If using store-bought caramel, choose a thick one — thin sauces can make the cake soggy.
➤ Variations & Additions:
- Add Some Crunch: Sprinkle chopped pecans, walnuts, or oats over the top before baking.
- Make It Extra Decadent: Drizzle warm caramel over the baked cake and top with a scoop of ice cream or whipped cream.
Calories: 333kcalCarbohydrates: 42gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 353mgPotassium: 99mgFiber: 2gSugar: 28gVitamin A: 583IUVitamin C: 4mgCalcium: 78mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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