The apple dump cake was one of the first things I tried when learning to bake, and it’s still a real crowd-pleaser every time I make it for parties. This classic recipe calls for three ingredients—just canned apple filling, a box mix, and thinly sliced butter. It’s quick and easy, making it the go-to dessert when you’re short on patience but craving something delicious. The buttery, crunchy topping, paired with the warm, spiced apples, truly screams fall. Serve it with a dollop of vanilla ice cream, and you’ll get that homemade pie vibe with a fraction of the effort. The cinnamon-spiced flavors, golden crust, and caramel sauce make this dish an absolute must for any gathering. Whether it’s for a busy weekday or to impress guests, this reliable dessert hack turns out to be one of my favorite variations of a homemade treat.
Prep Time: Cook Time: Additional Time:
10 mins 50 mins 15 mins
Total Time: Servings: Yield:
Prepare the Pan: Take a 13×9-inch baking dish and lightly grease it for easy cleanup later.
Pour the Filling: Add the spiced apple mixture or apple pie filling to the dish, spreading it out evenly.
Stir in the Spice: Mix in half of the apple pie spice with the filling to enhance the flavor.
Layer the Cake Mix: Sprinkle the box yellow cake mix evenly over the apple layer.
Add Chopped Pecans: For added crunch, sprinkle chopped pecans on top of the cake mix.
Top with Butter: Place small cubes of butter over the entire surface. Ensure they’re evenly spread so the topping bakes properly.
Bake: Preheat your oven to the required temperature and let the cake bake until the buttery topping turns crumbly and golden.
Serve Warm: Once baked, serve the apple dump cake warm with a scoop of vanilla ice cream for the ultimate dessert experience.
How to Store Apple Dump Cake
While an apple dump cake is best enjoyed fresh, you can still store leftovers and keep them delicious. Wrap the cake tightly with plastic wrap or place it in an airtight container to keep it from drying out. At room temperature, it will stay good for one day, but for longer storage, move it to the refrigerator, where it will last up to three days. If you want to keep it even longer, refrigerate for up to five days, though the topping may become slightly soft. Always reheat in the oven before serving to bring back that warm, buttery flavor
Ingredients
- 2 cans of apple pie filling (about 21 ounces each)
- 1 box yellow or spice cake mix (15.25 ounces)
- 1 1/2 sticks cold unsalted butter, plus a bit more to coat your baking dish
- Vanilla ice cream for serving (optional, but highly recommended!)
You can also add a personal touch by using fresh apples instead of canned ones. For that, you’ll need:
- 6 apples, peeled, cored, and thinly sliced
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- A pinch of kosher salt
Directions
Step 1
Start by preheating your oven to 350°F. Lightly coat a 9×13-inch baking dish with unsalted butter. This step ensures nothing sticks and adds a touch of buttery flavor.
Step 2:
Spread 2 cans of apple pie filling evenly across the bottom of the dish. If using fresh apples, toss them in a bowl with the pecans, sugars, cinnamon, vanilla, and salt first, then pour them into the dish.
Next, sprinkle the yellow cake mix on top. Don’t stir—just layer it evenly. Now, cut the cold butter into thin slices or small cubes and scatter them across the surface to cover the cake mix.
Step 3:
Place the dish on the middle rack of your oven and bake for 50 to 60 minutes. You’ll know it’s ready when the top is golden brown, bubbling, and the apples are perfectly tender.
Step 4:
Let the cake cool slightly, then serve warm with a scoop of vanilla ice cream. The combination of warm spiced apples, crispy topping, and creamy ice cream is irresistible!
A Quick Tip
For extra crunch, sprinkle a handful of chopped pecans on top before baking. It adds a delightful nutty flavor to the dessert.
Nutritional facts
Calories: 250–350 Sodium: 250–400 mg
Total Fat: 10–15 g Saturated Fat: 6–8 g
Cholesterol: 20-40 mg Total Carbohydrates: 40–50 g
Dietary Fiber: 1–2 g Sugars: 25–30 g
Protein: 2-3 g