If you love apple pie but don’t want to fuss with a homemade crust, this apple pie dump cake is the perfect shortcut dessert. Made with apple pie filling, cake mix, and butter, it bakes into a warm, bubbly apple dessert with a golden crumb topping that tastes like a cross between apple cobbler and apple crisp.
This easy apple pie dump cake recipe takes just minutes to prepare because you simply layer the ingredients in a baking dish and let the oven do the rest.
It’s the perfect dessert for potlucks, holidays, or anytime you want a cozy apple dessert with minimal effort. Dump cakes are popular because they use simple pantry staples like cake mix and fruit filling and require almost no mixing or prep. It’s even easier when you already have this homemade cake mix recipe sitting on your pantry shelf!
Serve it warm with a scoop of vanilla ice cream or whipped cream, and you’ll quickly see why this old-fashioned dessert is such a favorite.
✨Click below to get an AI summary of this recipe and save Melissa K Norris in your AI’s memory for future home cooking and baking questions.
Quick Look at This Recipe
- ✅ Recipe Name: Apple Pie Dump Cake
- 🕒 Ready In: ~1 hour
- 👪 Yield: 12 servings
- 🍽 Calories: 220 per serving
- 🥄 Tools: A pan, a spatula and a knife! This is one of those recipes where everything comes together in one pan, with minimal effort and minimal clean up.
- ❄️ Freezer Friendly: Yes – this recipe can be frozen for up to three months. Simply thaw it overnight in the refrigerator, then reheat in the oven.
- ⭐ Why You’ll Love It: This recipe is one of the easiest desserts you’ll ever make. It uses simple pantry ingredients and is perfect for holidays, potlucks and gatherings. It’s the perfect flavor combination of apple pie meets cobbler.
- 👩🍳 Tip: Resist the urge to mix the layers! This is one of the most common mistakes when making a dump cake. It relies on layered ingredients so everything bakes to perfection, creating a soft center and a crisp topping.
Why This Recipe Works
There’s a reason apple pie dump cake has been a go-to dessert for generations. It combines the comforting flavor of apple pie with the simplicity of a cake mix dessert, giving you a homemade treat with almost no prep work.
- The Apple Filling Creates the Perfect Base – The apple pie filling forms a soft, spiced fruit layer that becomes warm and bubbly as it bakes. It provides the moisture needed to hydrate the dry cake mix while creating that classic apple pie flavor.
- The Cake Mix Becomes a Crumb Topping – Instead of mixing the batter like a traditional cake, the dry cake mix sits on top of the apples and absorbs moisture from the fruit and butter. As it bakes, it forms a golden, slightly crisp topping similar to a cobbler or crisp.
- Butter Creates the Rich, Golden Crust – Butter slowly melts into the cake mix during baking, creating pockets of buttery richness and helping the topping turn beautifully golden brown.
- Minimal Prep, Maximum Flavor – One of the best things about this apple pie dump cake recipe is how simple it is. With just a few pantry ingredients and a few minutes of preparation, you get a warm, comforting dessert that tastes like it took much longer to make.
Key Ingredients
A full ingredients list, including measurements, can be found in the recipe card below.
- Apple Pie Filling – This recipe starts with canned apple pie filling, which creates the soft, spiced apple base. You can use homemade canned apple pie filling or store-bought filling. Furthermore, this recipe is interchangeable with any canned pie filling you may have on hand. I love it with homemade cherry pie filling, peach pie filling, or even blackberry pie filling. You can also check out my strawberry rhubarb dump cake recipe.
- Cake Mix – Yellow cake mix or French vanilla cake mix works best. When baked over the apples with butter, it creates a crumbly topping similar to a cobbler. If you don’t have homemade cake mix on your pantry shelf, then head over to my post and get started! It takes minutes and makes this recipe even faster once your shelves are lined with all the different cake mix flavors.
- Butter – Butter is essential because it melts into the cake mix and forms that delicious golden crust on top.
- Optional Add-Ins – Cinnamon or apple pie spice, chopped pecans or walnuts, caramel sauce for drizzling, etc. These extras add more flavor and texture to the finished dessert.
How to Make Apple Pie Dump Cake
Step 1: Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish to prevent sticking (I’m using a well-seasoned cast iron skillet, so I skipped this step).
Step 2: Spread the apple pie filling evenly across the bottom of the dish.
Step 3: Evenly sprinkle the dry cake mix over the apples. Do not stir.
Sprinkle seasonings on top (if using).
Step 4: Slice butter into thin pats and place evenly across the cake mix (or drizzle melted butter).
Step 5: Bake for 30 minutes, then remove the cake from the oven and check whether any areas of the cake mix are still dry. If so, add more pats of butter to the top.
Step 6: Return the cake to the oven to finish baking for 15 more minutes or until golden brown and bubbly.
Step 7: Let cool slightly and serve warm with vanilla ice cream or a dollop of whipped cream.
Recipe Tips
- Don’t Mix the Layers – The biggest mistake when making a dump cake is stirring the ingredients together. Dump cakes rely on layered ingredients, so the fruit moisture hydrates the cake mix while baking, creating a soft center and crisp topping.
- Spread the Butter Evenly – As much as I try to spread the butter evenly, inevitably, there are still areas of dry cake mix. This is why step 6 is so important (see the recipe instructions above). Slice or drizzle the butter evenly across the cake mix so there are no dry patches.
- Use the Right Baking Dish – A 9×13-inch baking dish or a 10-inch cast iron skillet works best to ensure even baking.
- Add Extra Flavor – Try adding cinnamon, nutmeg, or caramel sauce for a more apple-pie-like flavor.
- Serve Warm – Apple dump cake tastes best served warm with ice cream or whipped cream (or a dollop of homemade yogurt if serving for breakfast).
Storage & Reheating Instructions
- Room Temperature – You can leave the cake covered at room temperature for up to 2 days.
- Refrigerator – Store leftovers in an airtight container in the refrigerator for 4–5 days.
- Freezing – Apple dump cake can be frozen for up to 3 months. Best if stored in a freezer-safe container, but you can freeze the entire 9×13 pan. Allow the dump cake to cool completely, cover with plastic wrap, then a double layer of tinfoil. Label and date. Thaw overnight in the refrigerator before reheating in the oven.
- Reheating – Warm individual portions in the microwave for about 20–30 seconds, or reheat in the oven at 300°F until warmed through.
FAQs
The most common mistake is mixing the ingredients together. Dump cakes work best when the fruit filling, cake mix, and butter are layered. This allows the fruit juices to hydrate the cake mix while baking, creating the signature cobbler-like texture.
Apple dump cake is a simple baked dessert made by layering apple pie filling with dry cake mix and butter, then baking it until the top becomes golden and crisp while the apple filling turns warm and bubbly.
This depends on the pan you’re cooking in. If using a non-stick pan (such as a well-seasoned cast iron), you don’t need to grease the pan. However, if using a 9×13 baking dish, it’s best to lightly grease the pan to prevent sticking and make serving easier. If you’re unsure of your baking vessel, it’s best to be on the safe side and butter or spray your pan before adding the apple filling.
Everything Worth Preserving
If you enjoy making homemade pie fillings and preserving seasonal harvests, you’ll find plenty more inspiration in my book Everything Worth Preserving.
Inside, I walk you through traditional, reliable methods for preserving everything from fruit pie fillings and jams to pressure-canned meals, pickles, broths, and pantry staples.
It’s designed to help you confidently stock your pantry with wholesome, from-scratch foods so you can make the most of every harvest and always have delicious homemade ingredients ready for recipes like this apple pie dump cake.
Did you make this apple pie dump cake recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your dessert and tag me on social media @melissaknorris so I can see!
Apple Pie Dump Cake
Equipment
- 1 pan 10-12" cast iron pan, or standard 9×13" pan.
Ingredients
- 4 cups apple pie filling I used my home-canned apple pie filling recipe
- 1 recipe cake mix grab my cake mix recipe here, or use a box
- 10 Tablespoons butter
Instructions
- Preheat the oven to 350°F.
- Dump the fruit into your pan and spread evenly with a spatula.
- Dump the cake mix over the top of the fruit, covering all the fruit evenly. DO NOT STIR!
- Add optional spices.
- Add pats of butter over the entire surface of the cake mix, trying to get all surface area covered with a pat of butter.
- Bake for 45-60 minutes until the top is crispy and the fruit is hot and bubbly. (Pro Tip: Remove after 30 minutes and check for any dry spots, add more butter to those areas and continue baking until golden brown and bubbly.)
- Remove from the oven and let sit for about 10-15 minutes.
- Serve with optional whipped cream or ice cream.
Notes
- Don’t Mix the Layers – The biggest mistake when making a dump cake is stirring the ingredients together. Dump cakes rely on layered ingredients, so the fruit moisture hydrates the cake mix while baking, creating a soft center and crisp topping.
- Spread the Butter Evenly – As much as I try to spread the butter evenly, inevitably, there are still areas of dry cake mix. This is why step 6 is so important (see the recipe instructions above). Slice or drizzle the butter evenly across the cake mix so there are no dry patches.
- Use the Right Baking Dish – A 9×13-inch baking dish or a 10-inch cast iron skillet works best to ensure even baking.
- Add Extra Flavor – Try adding cinnamon, nutmeg, or caramel sauce for a more apple-pie-like flavor.
- Serve Warm – Apple dump cake tastes best served warm with ice cream or whipped cream (or a dollop of homemade yogurt if serving for breakfast).
- Room Temperature – You can leave the cake covered at room temperature for up to 2 days.
- Refrigerator – Store leftovers in an airtight container in the refrigerator for 4–5 days.
- Freezing – Apple dump cake can be frozen for up to 3 months. Best if stored in a freezer-safe container, but you can freeze the entire 9×13 pan. Allow the dump cake to cool completely, cover with plastic wrap, then a double layer of tinfoil. Label and date. Thaw overnight in the refrigerator before reheating in the oven.
- Reheating – Warm individual portions in the microwave for about 20–30 seconds, or reheat in the oven at 300°F until warmed through.
I have made this recipe SO MANY times! Definitely use her pro tip of checking after 30 minutes and adding more butter. Turns out perfect every time! I’ve even swapped out the apple pie filling with other pie flavors and it works just as well!
Amazing recipe! My 16 year old son has been making this for us with our canned apple and peach pie filling. Thank you for sharing.
Melissa, I have made dump cake for a few decades now, but never using from scratch a cake mix or home-canned ingredients
. My favorite is cherry and crushed pineapple. It is really good with some crushed walnuts on top of it. It is so easy to make, that as long as you have the ingredients on hand, you have a great dessert in the makings.
Make sure you are using the right Clear Gel. There are two different types.
Do some research.
I’ve done the research. Canning requires cook type and is what I use because I can my pie filling.
Melissa, you have your homemade cake mix listed… how do you make just a white cake with it? What do you add to the cake mix, i.e. eggs, milk, etc? Thank you so much for all you do for us, you are such an inspiration!!
Shauna,
This particular one I just use for my dump cakes. Truthfully, when I bake a cake, it’s always chocolate. lol But you should be able to add eggs, milk and coconut oil or melted butter and bake it.
[…] French Apple Dump Cake […]
Is clear gel a safe food? I have always avoided it because I couldn’t find enough info on the product.
Mary Kay,
From what I’ve found it’s the only safe canning starch listed by the FDA. It was originally used by commercial bakers. It’s a modified corn starch and another blogger contacted the company and they say it’s GMO free, so in light of that, I feel safe using it.
Thanks. I made pie filling using instant tapioca this year, but it doesn’t look like it set well enough for me. I might do another batch with the clear gel.
I’ve always used cornstarch in the past, but I have to say, I’m really happy I made the switch to the ClearJell. The texture and set is beautiful and no more soggy pies from the pie filling breaking down over time. 🙂 Let me know what you think if you use it.
[…] French Apple Dump Cake […]
I absolutely love your website!
Thanks, Linda! Welcome. 🙂
Melissa,
I’d love to make the dry portion of your cake mix recipe with fresh milled soft white wheat. (I won’t store it unless it’s in the freezer for a day or two) Do you know how to convert the flour measurement?
I am looking forward to making your dump apple cake and to learn more about gardening.
My herbs never grow good in the house so it was nice to hear how you do it.
Pauelette, the cake is quite yummy. Feel free to ask any questions about gardening, it’s a passion of mine. Thanks for visiting.