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Oh my goodness, if you could see my kitchen counter right now – there are still crumbs from the last apple pie dump cake I made, and my kids are already begging me to bake another. This is the ultimate lazy baker’s dream dessert, combining all those comforting apple pie spices with the “dump and go” magic of a dump cake. It reminds me of those crisp fall days when my grandma would make her famous apple crisp, except this version skips all the fussy steps.
I stumbled onto this apple pie dump cake recipe during one of those crazy busy weeks when I volunteered to bring dessert to book club but had zero time. Two cans of pie filling, a box of cake mix, and some melted butter later – boom! – I had a bubbling pan of golden goodness that smelled like heaven. The best part? Everyone at book club thought I’d slaved over it for hours. Now it’s my secret weapon for potlucks, last-minute guests, or those nights when you just need something sweet and warm without the hassle.
What I love most is how it gives you that nostalgic apple pie flavor with maybe 5 minutes of actual work.
Why You’ll Love This Apple Pie Dump Cake
Okay, let me tell you why this recipe has become my go-to dessert when I need something amazing fast. (Honestly, I should probably buy stock in canned pie filling at this point!) Here’s what makes it so special:
- 5-minute prep, seriously. You literally dump three things in a pan—I’ve made this half-asleep when my book club unexpectedly moved to my house.
- Pantry superhero. Cake mix + canned pie filling + butter = magic. No fancy ingredients, no last-minute grocery runs.
- One pan = no cleanup nightmare. I bake it right in my trusty 9×13 dish—no mixing bowls piling up in the sink.
- Crowds lose their minds over it. The crispy crumbly top with that molten apple layer underneath? Serve it warm with ice cream and watch people swoon.
It’s the dessert equivalent of your favorite sweatpants—cozy, reliable, and everyone’s always happy to see it. Perfect for those “Oh no, I forgot to make dessert!” emergencies or when you just need a hug in cake form.
Apple Pie Dump Cake Ingredients
Gather these simple ingredients – I bet you already have most in your pantry right now! The beauty of this recipe is how everyday items transform into something spectacular:
- 2 cans (21 oz each) apple pie filling – Go for the good stuff here. I love the ones with extra-large apple chunks and that perfect spice blend. Trust me, splurging on the name-brand filling makes all the difference.
- 1 box (15.25 oz) yellow cake mix – That box sitting in your cupboard shouting “emergency cake” at you? This is its moment to shine.
- 1/2 cup (1 stick) unsalted butter, melted – Not margarine, not spread – real butter. It creates that irresistible crispy golden top we all crave.
- 1 tsp ground cinnamon – I always add this little extra because cinnamon and apples are best friends forever.
See? Nothing weird or complicated. When I first tried this recipe, I couldn’t believe these four ordinary ingredients could make something that tastes like you labored over it for hours. The pie filling does most of the flavor work – that’s why quality matters. Your future self will thank you when that first spoonful hits your tongue!
How to Make Apple Pie Dump Cake
Okay, friend, let’s make some magic happen! This is where your apple pie dump cake comes together effortlessly – I swear it’s easier than tying your shoes. Just follow these simple steps, and you’ll have a dessert that’ll make everyone think you’re a baking wizard (your secret’s safe with me).
Step 1: Preheat and Prepare
First things first – fire up that oven to 350°F (175°C). No fancy preheating tricks needed here. While it’s warming up, grab your trusty 9×13-inch baking dish. I don’t even bother greasing mine since the butter in the recipe does the work, but if yours tends to stick, give it a quick spray for peace of mind.
Step 2: Layer the Ingredients
Now the fun part – dump that gorgeous apple pie filling right into the dish! Use your spatula to spread it evenly – you don’t want one corner getting all the apples. Then comes my favorite step: grab that box of cake mix and sprinkle it over the apples like you’re dusting powdered sugar on a fancy dessert. The key here is to just let it rain evenly across the whole surface – resist the urge to stir! The dry mix will magically transform in the oven.
Step 3: Bake to Perfection
Alright, here comes the hardest part – waiting! Pop that beauty in the oven for about 45 minutes. You’ll know it’s done when the top turns this irresistible golden brown and you can hear the apple filling bubbling happily underneath. When you pull it out, try to let it cool for at least 10 minutes (if you can resist diving in immediately). Those few minutes let the filling thicken up perfectly and save your tongue from certain apple lava burns!
Tips for the Best Apple Pie Dump Cake
Alright, my dump cake enthusiast, let me share the little secrets I’ve learned after making this recipe more times than I can count. Because even the simplest desserts deserve to be perfect, right?
First off – spice is nice! I always add an extra 1/4 teaspoon of nutmeg to my apple filling before dumping in the cake mix. It gives that cozy “grandma’s kitchen” depth without overpowering the apples. And speaking of apples, if your pie filling seems too thick straight from the can, give it a quick stir with a fork to loosen it up before spreading.
I swear by my glass baking dish for this recipe. Metal pans can sometimes bake the edges too crispy before the center sets. My Pyrex gives me that perfect even bake every time – golden across the whole top, with that irresistible bubbling around the edges.
Whatever you do, don’t stir after layering! I made this mistake once and ended up with apple-flavored concrete. The magic happens when those layers stay separate – the cake mix forms this delicious crumble crust while the apples stay lusciously saucy underneath.
Now for the best part – serving! Always serve this bad boy warm (microwave leftovers for 15 seconds if needed), ideally with a big scoop of vanilla ice cream melting on top. For special occasions, I’ll drizzle caramel sauce over everything – it takes this simple dessert into “company-worthy” territory. Last Thanksgiving, I even sprinkled chopped pecans on top before baking for some extra crunch. The possibilities are endless!
Apple Pie Dump Cake Variations
Want to mix things up? This recipe is so forgiving – I’ve played with every variation imaginable! For colder months, swap the yellow cake mix for spice cake mix – it adds this incredible warmth that pairs perfectly with the apples. My gluten-free friends love using gluten-free cake mix with zero texture sacrifices (just check that pie filling label too).
For potlucks, I’ll throw everything in my crockpot on low for 4 hours (no peeking!) – it creates this spoonable, bread pudding-like dessert that disappears fast. Last week I drizzled caramel sauce over the warm cake right before serving – total game changer! The melted caramel seeps into all those crispy crumbles and makes the apples impossibly sweet. Next time I’m trying crushed pecans on top for some crunch!
How to Store and Reheat Apple Pie Dump Cake
Listen, this dessert rarely lasts long in my house (my kids attack it like wolves!), but when it does, here’s my tried-and-true storage method. Leftovers can stay covered at room temperature for up to 2 days – just tuck some foil over the pan or transfer slices to an airtight container. When reheating, I prefer the oven at 300°F for 10 minutes to bring back that crisp top, but a 30-second microwave zap works in a pinch (though it’ll be softer). One warning from bitter experience – don’t freeze it! The texture turns gummy, and nobody wants soggy apple sadness. Best to enjoy it fresh or share leftovers with lucky neighbors!
Apple Pie Dump Cake FAQs
I get asked about this apple dump cake all the time – probably because it’s so darn easy that people think there must be a catch! Here are answers to the questions my friends and readers ask me most:
Can I use homemade apple pie filling instead of canned?
Absolutely! If you’ve got time to peel and slice apples, homemade filling takes this dump cake to another level. Just make sure your homemade version isn’t too watery – you want that thick, syrupy consistency that holds up during baking. And bump up those spices – I add extra cinnamon and a pinch of cardamom to mine for serious fall vibes.
What if I want to reduce the amount of butter?
Okay, confession time – I tried this once when I ran short, and while it still tasted good, we missed that perfect crispy topping. If you must cut back, don’t go below 6 tablespoons (but really, that butter is what makes it magical!). An alternative? Try drizzling melted coconut oil over half the cake mix for a lighter option.
How do I prevent my dump cake from drying out?
Two simple tricks! First, make sure your butter is drizzled evenly – dry patches happen when cake mix isn’t properly moistened. Second, don’t overbake – pull it out when the edges are bubbly and the center is just set. If your oven runs hot, check at 40 minutes. Leftovers? Cover with foil and pop a slice in the microwave with a teaspoon of water for 15 seconds to bring back that moist texture.
Can I make this apple spice dump cake in a crockpot?
You bet! I love the slow cooker version for parties – just layer everything the same way and cook on low for 4 hours (no peeking!). The texture comes out more like a cobbler, which is amazing with ice cream melting into all those caramelized apple pockets. Pro tip: Put a clean kitchen towel under the lid to catch condensation and prevent a soggy top.
Nutritional Information
Just a quick heads-up – these nutritional values are rough estimates since brands and ingredients can vary so much (and let’s be honest, who actually measures those caramel sauce drizzles?). Whether you use name-brand pie filling or the store’s version, gluten-free mix or regular, the numbers will shift a bit. Most importantly – enjoy every delicious bite!
PrintApple Pie Dump Cake
An easy dessert combining apple pie flavors with dump-cake simplicity. Requires minimal ingredients and effort.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans (21 oz each) apple pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Spread apple pie filling evenly in a 9×13-inch baking dish.
- Sprinkle dry cake mix over the pie filling.
- Drizzle melted butter evenly over the cake mix.
- Bake for 45 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or caramel sauce.
- For extra spice, add 1/4 tsp nutmeg to the apple filling.
- Store leftovers covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg