Apple Dump Cake

Apple Dump Cake

This apple dump cake recipe is a decadent dessert that’s warm and comforting. Combining sweet, spiced apples and a buttery, golden cake topping creates a deliciously warm treat that pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce.

This recipe for apple dump cake uses canned pie filling or homemade. It’s as easy to make as my Pumpkin Dump Cake! 

Ingredients

Here are the non pantry staples needed and substitution ideas to make this recipe for apple dump cake. For the complete list, see the recipe card below:

• Apple Pie Filling – I use canned apple pie filling, but homemade apple pie filling works excellently. 
• Vanilla Cake Mix – you can sub in whatever flavor you prefer.
• Apple Pie Spice – here’s a list of apple pie spice substitutions and a recipe for homemade apple pie spice if you don’t have any on hand.
• Light Brown Sugar – I use light brown sugar, but dark brown sugar is a great substitute.

How to Make Apple Pie Dump Cake

Here’s a quick overview showing how to make this apple pie filling dump cake recipe. For the complete list of instructions, see the recipe card below. 

Prepare The Pan and Oven: Preheat the oven to 350°F and grease the baking pan.

Create the Apple Layer: Spread the cans of apple pie filling on the bottom of a 13-inch baking dish and sprinkle with apple pie spice.

Create The Cake Layer: Sprinkle the dry cake mix over the apple layer in an even layer followed by the brown sugar and rest of the apple pie spice.

Add The Butter: Add the pats of butter, ensuring the spacing is as even as possible.

Bake: Bake for 45-50 minutes until the top is golden brown. The cake should be slightly firm to the touch and bubbly around the edges.

Cool, Garnish, and Serve: Let the cake cool for 15-20 minutes before garnishing and serving. 

Crockpot Apple Dump Cake

To make Slow Cooker Apple Dump Cake, follow the exact directions for baking. Instead of laying in a baking pan you’ll use the insert of the slow cooker. Set the slow cooker to high heat and cook for 4 hours. Here are a few things to keep in mind:

• Add a paper towel between the lid and the insert so the excess condensation doesn’t pool on the cake.
• Your slow cooker may take less time than mine. You can tell when it’s ready to go when the butter is melted and the cake mix isn’t in powder form anymore. It’s golden brown and looks like cake.

Topping Ideas

Here are my favorite toppings to take the apple pie dump cake over the top. It’s fantastic on its own, but if you’re looking to elevate it, here are some tasty ideas:

• Top it off with a scoop of vanilla ice cream. As it melts, it blends perfectly with the warm apples!
• A dollop of whipped cream adds a delightful touch.
• Drizzle salted caramel sauce over the top for an indulgent treat.
• Keep it simple with a dusting of powdered sugar on each serving.

Tip – use leftover toppings to make Baked Apples.

Variations

Here are a few variations to consider to really make this your own:

Cake Mix: Try using spice cake mix or butter pecan cake mix for an extra kick of warm spices and richer flavor. Use yellow cake mix if you prefer a denser crumble.

Nuts: If you’re a fan of nuts, sprinkle chopped pecans or walnuts over the top before baking. About 1 cup works best.

Add-ins: For extra texture, toss some white chocolate chips, toffee bits, caramel sauce, or butterscotch chips into the batter, or add them to the top of the cake mix before baking.

Frequently Asked Questions

More Fall Dessert Recipes

Here are a few more fall dessert recipes to check out:

Apple Dump Cake

Apple Dump Cake is as easy as it gets. Like a classic dump cake, it requires minimal effort and just a handful of ingredients layered in a baking dish.

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

Calories: 497kcal

Author: Darcey Olson

Cost: $10

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Ingredients

• 2 20 oz cans apple pie filling
• 2 tsp apple pie spice, divided
• 1 box vanilla cake mix (*Note 1)
• ½ cup light brown sugar
• 2 sticks butter, cut into 16 pieces

OPTIONAL TOPPINGS

• caramel sauce
• vanilla ice cream
• whipped cream

Instructions

• Preheat the oven to 350°F.

• Grease a 9×13 inch cake pan, coating both the bottom and sides.

• Spread the apple pie filling evenly across the bottom of the baking pan. Sprinkle 1 tsp of apple pie spice over the top and mix to combine.

• Evenly sprinkle the dry cake mix over the top of the pie filling

• Mix together the brown sugar and rest of the apple pie spice and evenly sprinkle over the top.

• Cut the butter into 16 pieces and space them evenly on top of the cake.

• Bake for 45-50 minutes, until the edges are golden brown and the center is set. 

• Let the cake cook for 15-20 minutes. Divide into individual serving bowls and top with caramel sauce, whipped cream or ice cream and serve.

Notes

Note 1 – Use spice cake mix, butter pecan or white, for an extra kick of fall spice flavor.
Nutritional information is just an estimate. It does not take into consideration various brands of ingredients or the optional ingredients.

Nutrition

Calories: 497kcal | Carbohydrates: 66g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 634mg | Potassium: 69mg | Fiber: 1g | Sugar: 41g | Vitamin A: 707IU | Vitamin C: 0.1mg | Calcium: 163mg | Iron: 1mg