Apple Pie Dump Cake
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.
Servings: 12 servings
Calories: 220kcal
Cost: varies
Equipment
- 1 pan 10-12" cast iron pan, or standard 9x13" 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
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).
- 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.
Nutrition
Serving: 1slice | Calories: 220kcal | Carbohydrates: 45g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 112mg | Potassium: 38mg | Fiber: 1g | Sugar: 11g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
