This tender and moist Caramel Apple Dump Cake is a nearly effortless decadent dessert to make in minutes. Sweet fresh apples are swirled with gooey caramel and topped with a pecan cake mix in this super easy, dump and bake cake recipe.

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Table of Contents

Why We Love This Air Fryer Caramel Apple Dump Cake Recipe
Ingredients
How to Make the Air Fryer Caramel Apple Dump Cake
tips
Storage Tips
Other easy Air Fryer Recipes
Air Fryer Caramel Apple Dump Cake Recipe

This dump and bake recipe for air fryer caramel apple dump cake is so simple. With only five ingredients, this will become one of your favorite fall desserts. This recipe uses fresh apples, gooey caramel, and a pecan cake mix and can literally be made in minutes.

Why We Love This Air Fryer Caramel Apple Dump Cake Recipe

Easy to make because you simply dump and bake!
Flavors of apple and warm spices make it perfect for fall.
Crisp, fresh apples pair perfectly with the caramel goodness and butter pecan cake.
Easier cleanup because you won’t use multiple mixing bowls or dirty piles of dishes.
Dump cakes are always delicious served hot, cold, or at room temperature!
Perfect for an afternoon snack, Thanksgiving dessert, potlucks, or fall parties.

Ingredients

Apples: I recommend using apples with a hard peel such as granny smith, pink lady, mackintosh or honeycrisp apples.
Caramel syrup
Ground cinnamon
Wrapped caramels (optional)
Butter pecan cake mix: You can substitute yellow cake mix for butter pecan.
Salted butter: Make sure your butter is cold.
Optional topping: Butter pecan ice cream or whipped cream.

How to Make the Air Fryer Caramel Apple Dump Cake

Place shredded apples in a 6 inch round cake pan.
Combine shredded apples with caramel syrup and cinnamon.
Top the apples with caramel pieces (optional).
Dump cake mix over the apples.
Pro Tip: Use a fork to break apart any clumps in your cake mix and spread evenly.
Top with butter and place cake pan in the preheated air fryer. Cook at 320 degrees for 15 minutes and check to see if the top is browning evenly. Carefully turn the pan if necessary and continue cooking for an additional 5-7 minutes.
Pro Tip: Your air fryer will be hot. I recommend using oven mitts so that you don’t accidentally touch the edges and burn your hands.
Remove cake when the sides are bubbling.
Pro Tip: The cake will continue to cook if left in the air fryer and the caramels may become chewy. Do not let the cake cook for more than 25 minutes.
Top with ice cream or whipped cream and enjoy!

tips

If you are short on time, you can skip the fresh apples and instead add a can of apple pie filling to the bottom of your cake! You can also substitute that with any pie filling you like as well.
Be sure to evenly spread the cake mix in the cake pan so that the cake bakes evenly on top. You can use a fork to break apart any clumps in your cake mix.
Once the caramels start to cool, they will become more chewy. If you decide to add the caramels into your cake, I suggest eating the cake while it’s nice and fresh and warm.

Storage Tips

To Store: Your caramel apple dump cake should be well covered and stored in the refrigerator for 3-5 days.
To Freeze: Wrap your caramel apple dump cake in multiple layers and place in the freezer for up to 3 months.
To Reheat: Let your cake thaw in the fridge overnight and just before serving, reheat it in the air fryer or oven at 325 degrees for about 10-20 minutes or 30 seconds in the microwave.

Other easy Air Fryer Recipes

5 from 1 vote

Air Fryer Caramel Apple Dump Cake

Author — Jennifer

Serves —

Print Rate PinSave

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

▢ 4 apples unpeeled and shredded
▢ ¼ cup caramel syrup
▢ 1 tsp ground cinnamon
▢ 5-6 wrapped caramels cut into quarters, optional
▢ ¾ cup butter pecan cake mix (about ¼ of a 15.25 ounce box)
▢ 6 tbsp cold salted butter sliced ¼ inch thick
▢ Optional topping: Butter pecan ice cream or whipped cream

Instructions

Preheat the air fryer to 320 degrees Fahrenheit for 5 minutes.
Place shredded apples into a 6 inch round cake pan.
Add caramel syrup and cinnamon to the apples and stir until combined.
Place the caramel pieces evenly over the apples in the pan, optional. Shove down a little, so they don’t stick out too much.
Dump cake mix on top of the apples. Spread out evenly over the top.
Cover the top with pats of cold butter.
Carefully place the cake pan in the preheated air fryer. I recommend using oven mitts so that you don’t accidentally touch the edges and burn your hands.
Cook at 320 degrees F for 15 minutes and check to see if the top is browning evenly. Carefully turn the pan if necessary and continue cooking for an additional 5-7 minutes. The cake is done when the sides of the cake are bubbling and should be removed, even if the browning on the top is not perfectly even. The cake will continue to cook if left in the air fryer and the caramels may become chewy. Do not let the cake cook for more than 25 minutes.
Serve topped with butter pecan ice cream or whipped cream, optional.

Notes

Storage :

To Store: Your caramel apple dump cake should be well covered and stored in the refrigerator for 3-5 days.
To Freeze: Wrap your caramel apple dump cake in multiple layers and place in the freezer for up to 3 months.
To Reheat: Let your cake thaw in the fridge overnight and just before serving, reheat it in the oven at 325 degrees for about 10-20 minutes or 30 seconds in the microwave.

Tips:

If you are short on time, you can skip the fresh apples and instead add a can of apple pie filling to the bottom of your cake! You can also substitute that with any pie filling you like as well.
Be sure to evenly spread the cake mix in the cake pan so that the cake bakes evenly on top. You can use a fork to break apart any clumps in your cake mix.
Once the caramels start to cool, they will become chewier. If you decide to add the caramels to your cake, I suggest eating the cake while it’s nice and fresh and warm.