Fall is in the air with this caramel apple dump cake’s warm, spicy apples and buttery, crispy topping. This recipe is very simple and fast. Delicious when topped with additional caramel sauce and vanilla ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 2 dozen cupcakes |
Ingredients
- 2 ½ cups white sugar
- ¾ cup butter, softened
- 3 eggs
- 1 (15 ounce) can solid-pack pumpkin puree
- 2 ⅓ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon ground ginger
- 1 cup buttermilk
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 4 cups confectioners’ sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
- Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
- Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners’ sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 174 mg |
| Sugars | 43 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I give it five stars! It’s been ages since I made cake from scratch — this was so easy and turned out moist and delicious – the cinnamon in the cream cheese frosting was the perfect touch. Thank you for sharing this recipe. Good bye, Betty Crocker and Duncan Hines!
Cake was amazing! Icing was a bit too much
This recipe is AMAZING! I love it so much! I didn’t have pumpkin pie spice so I just put in a little bit more cinnamon than called for.
This did not turn out well at all. I followed the recipe exactly and my cupcakes came out gummy. The flavor was good but the texture was so off that I didn’t want to serve them. The icing was good though.
SOOOOOO DELICIOUS. Great pumpkin cake and the most incredible cream cheese frosting. I didn’t change the frosting or the cake recipe – recipe is already perfect. Will definitely be making this for Thanksgiving and all other fall holidays for many many many years!!!
I love it! After I took them out they started to fall, but they are still yummy. They are very moist and I could taste the pumpkin very well. Overall they were pretty good.
The frosting is overkill. I think the cake would be better with just a little powdered sugar. The frosting would be good on chocolate cake.
cake review: cook time. I am in the middle of miking the cupcakes and so I needed to check to see if anyone else was having the same issues i am having? Total time recommended bake time seems very off. total that have cooked for about 35 mins. I’ve checked frequently and the center was still very raw. I’m letting them cool for 10 mins as recommended before i transfer to the cooling rack. They taste amazing!
They came out incredibly dense and underdone in the center. When I left them in longer the centers were still underdone or gooey and the outsides were drying out. The icing was delicious and sweer. The flavor for the cake is there as well, but the density and texture makes it not worth the time and effort.
I wasn’t a fan of the cupcake.
Very dense but a big hit!
These are so freakin’ awesome!!! They just melted in my mouth and the icing is to die for!!!! The husband & kids tore them up! Made a batch for a dessert bake-off at work, now I’m going to make the next 24 for just us!!!! My husband and boys do not like the icing to be spread thick, so I used just half the recipe and it was perfect for us.
All I kept tasting was the sugar in my mouth.
This review is for the frosting only. Very good as written. Did not change a thing and it was very yummy. Will use again.
amazing
thank you for the recipe, the cake was wonderful, it was moist and light. I admit I made a few small changes like I put in the sugar half white half brown and I mixed the spices myself. But I strongly recommend this to everyone!
The icing is amazing. The perfect amount of cheese and sweetness the icing is light and the hint of cinnamon is delicious. The cake however, was not what I was hoping for. The cake was moist but very dense.
Frosting was wonderful but cake was not worth the effort.
Made exactly as written and they are super moist and great spice ratio. They don’t need oil to make them moist as some reviewers suggested and they don’t need extra spice
These were very tasty cupcakes. I was hoping they would be a little lighter and less dense. My first pan ended up a bit under-done in the center, even though the toothpick came out clean, so I left the second pan in for about 27 minutes (better). The cinnamon cream cheese frosting is delicious!