This easy Caramel Apple Cake starts off with a boxed cake mix and is jazzed up with apple pie filling, cinnamon and caramel sauce! A SIMPLE FALL-INSPIRED CAKE RECIPE Nothing makes me happier than when fall comes around and I can start really enjoying all the apple things! Now, of course you can enjoy these things anytime of year but there is just something special when the weather starts to get a chill in the air and you can turn on your oven without heating up the entire house like in summertime. This simple Caramel Apple Cake tastes like autumn in cake form. You can literally whip it up in minutes! FREQUENTLY ASKED QUESTIONS: Can I put a frosting on this cake? As you can see in the images, this cake is phenomenal with a scoop of vanilla ice cream and even more caramel drizzled on top. But if you prefer a some sort of frosting on your cake, just combine a tub of thawed whipped topping (Cool Whip) with the caramel sauce and spread it on the cake. Or you can spread Cool Whip on top of the caramel layer and then maybe sprinkle some Heath Bits on top of that or drizzle with a bit more caramel.  What other cake mix can I use? This can be done with a spice cake mix as well. It’s really versatile and depends on the flavor profile you enjoy. Vanilla cake mix would also work. Can I add anything else to the cake? Sure, if you like some nutty crunch surprises, you could add some chopped up nuts to the cake batter. You could could also make a cinnamon sugar crumb topping and sprinkle some on top of the cake batter for even more flavor and a bit of change in texture as it bakes. Can I use fresh chopped apples instead of apple pie filling? Yes, fresh apples can be used over apple pie filling, but they aren’t as gooey as the filling so you may need to adjust the batter a bit. If this is the route you want to go, I would suggest making my Upside Down Apple Cake. You may even be able to try my Fresh Apple Cake with Caramel Glaze. How to store leftover Caramel Apple Cake? Any leftover cake should be wrapped in plastic, or stored in an airtight container and can be kept for up to 3-4 days. You can freeze this cake for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) yellow cake mix– you can grab a boxed mix or make your own homemade yellow cake mix if you’re out. You can also use a spice cake mix depending on the level of spices you prefer. apple pie filling – you can use store bought to make your own. ground cinnamon– The ground cinnamon was not in the original recipe for this cake. I added it because I just love the flavors of apple and cinnamon together. eggs caramel ice cream topping HOW TO MAKE THIS EASY CARAMEL APPLE CAKE: Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it). In a medium bowl, combine dry cake mix, pie filling, beaten eggs, 1/4 cup caramel topping and cinnamon. If using an electric or stand mixer, mix on low speed for one to 2 minutes. If you want larger pieces of apple in your cake, be careful not to mix too vigorously or the apples will break up fairly small like mine did here. Pour batter into prepared baking dish. Batter will be thick. Bake for about 30-35 minutes. Keep in mind oven times do vary but your cake should be golden and bounce back to the touch. And if you insert a toothpick or a butter knife in the center, it should come out clean and dry. Remove cake from oven and pour remaining caramel topping over warm cake. Some of the caramel topping will go over the sides as you spread it out. Don’t worry. All of it is just going to add to the moistness of this cake. The warm cake is going to absorb most of the sauce as it begins to cool. Slice and serve! Serve with a scoop of vanilla ice cream if you prefer. CRAVING MORE RECIPES? Crock Pot Caramel Apple Dip Apple Pie Poke Cake Fried Apple Pies No Bake Caramel Apple Cheesecake Fresh Apple Cake with Caramel Glaze Mama’s Sweet Potato Cake with Marshmallow Frosting Pistachio Cake Italian Love Cake Southern Caramel Cake Chocolate Sheet Cake Originally published: September 2012Updated and republished: September 2024 Print Easy Caramel Apple Cake This easy Caramel Apple Cake starts off with a boxed cake mix and is jazzed up with apple pie filling, cinnamon and caramel sauce! A simple fall inspired cake recipe! Course DessertCuisine American Prep Time 10 minutes minutesCook Time 35 minutes minutesTotal Time 45 minutes minutes Servings 12 Calories 265kcal Author Brandie @ The Country Cook Ingredients1 box yellow cake mix (or spice cake mix)21 ounce can apple pie filling2 large eggs, beaten12 ounce jar caramel ice cream topping, divided use2 teaspoons ground cinnamon InstructionsPreheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it).In a medium bowl, combine 1 box yellow cake mix, 21 ounce can apple pie filling, 2 large eggs, beaten, 1/4 cup caramel topping and 2 teaspoons ground cinnamon. If using an electric or stand mixer, mix on low speed for one to 2 minutes. If you want larger pieces of apple in your cake, be careful not to mix too vigorously or the apples will break up fairly small. Batter will be thick.Pour batter into prepared baking dish. Bake for about 30-35 minutes. Keep in mind oven times do vary but your cake should be golden and bounce back to the touch.Remove cake from oven and pour remaining caramel topping over warm cake. Some of the caramel topping will go over the sides as you spread it out. Don't worry. All of it is just going to add to the moistness of this cake.The warm cake is going to absorb most of the sauce as it begins to cool. Serve warm with a scoop of vanilla ice cream and enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 265kcal | Carbohydrates: 61g | Protein: 2g | Fat: 1g | Sodium: 394mg | Fiber: 1g | Sugar: 22g This original recipe came from The Harvest Table, a Gooseberry Patch cookbook that was previously printed.