Warm apples, buttery topping, and fall spice magic… all from a box mix!
When the leaves turn golden and the air smells like cinnamon, this Apple Dump Cake becomes your new best friend. It’s ridiculously easy, no-mixer-needed, and tastes like something your grandma made from scratch. Perfect for lazy Sundays, holiday potlucks, or “just because” baking nights.
Prep Time: 10 min
Cook Time: 1 hr
Total Time: 1 hr 10 min
Serves: 6–8
Ingredients
- 2 (about 21-ounce) cans apple pie filling
- 1 (15.25-ounce) box yellow or spice cake mix
- 1 ½ sticks (6 ounces) cold unsalted butter, plus more for greasing dish
- Vanilla ice cream, for serving (optional)
Step-by-Step Instructions
- Preheat & Prep – Set your oven to 350°F and butter a 9×13-inch baking dish for that golden, crispy edge.
- Layer It Up – Pour the apple pie filling into the dish and spread evenly. No stirring!
- Sprinkle & Slice – Evenly sprinkle the dry cake mix over the apples. Slice the cold butter thin and arrange over the top, covering the cake mix completely.
- Bake to Perfection – Bake for about 1 hour, until the top is golden brown, the apples are bubbling, and your kitchen smells like heaven.
- Serve & Savor – Serve warm with a scoop of vanilla ice cream for the ultimate fall dessert.
Pro Tips
- Swap the yellow cake mix for spice cake mix for extra autumn flavor.
- Add a handful of chopped pecans or walnuts before baking for crunch.
- For extra cinnamon love, sprinkle a teaspoon of cinnamon sugar over the butter before baking.
Nutrition Info (per serving, without ice cream)
- Calories: 350
- Protein: 3g
- Carbs: 54g
- Sugar: 32g
- Fat: 15g
- Fiber: 2g
Flavor Experiments
- Drizzle with caramel sauce before serving.
- Top with whipped cream and a dusting of cinnamon.
- Serve with warm apple cider for a full cozy vibe.
Make It Once, Eat It All Week
- Store leftovers in the fridge for up to 4 days.
- Reheat in the oven or air fryer for the crispiest top.
- Freeze baked cake for up to 2 months , thaw and warm before serving.
Learn From Mistakes
One time, I forgot to cover the entire cake mix with butter , it baked into sad dry patches. Lesson learned: butter coverage = happiness.
FAQ
Q1: Can I make Apple Dump Cake ahead of time?
A: Yes! Bake it the day before, store covered in the fridge, and reheat in the oven.
Q2: Can I use fresh apples instead of pie filling?
A: Yes , but cook them with sugar and cinnamon first so they’re tender and saucy.
Q3: Can I make this gluten-free?
A: Absolutely , just use your favorite gluten-free cake mix.
Q4: Why is my dump cake dry on top?
A: You probably didn’t use enough butter or didn’t cover the mix evenly. Next time, slice butter thin and overlap slightly.
Apple Dump Cake
- Total Time: 70 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A ridiculously easy and delicious apple dump cake made with butter topping, cinnamon spice, and a box mix.
Ingredients
- 2 (about 21-ounce) cans apple pie filling
- 1 (15.25-ounce) box yellow or spice cake mix
- 1 ½ sticks (6 ounces) cold unsalted butter, plus more for greasing dish
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F and butter a 9×13-inch baking dish.
- Pour the apple pie filling into the dish and spread evenly. No stirring!
- Evenly sprinkle the dry cake mix over the apples. Slice the cold butter thin and arrange over the top, covering the cake mix completely.
- Bake for about 1 hour, until the top is golden brown, the apples are bubbling, and your kitchen smells like heaven.
- Serve warm with a scoop of vanilla ice cream for the ultimate fall dessert.
Notes
For extra autumn flavor, swap yellow cake mix for spice cake mix, or add chopped nuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg