Easy 5-Minute Apple Pie Dump Cake Recipe That Wows

Question 1

Can I use homemade apple pie filling instead of canned?

Accepted Answer

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.

Question 2

What if I want to reduce the amount of butter?

Accepted Answer

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.

Question 3

How do I prevent my dump cake from drying out?

Accepted Answer

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.

Question 4

Can I make this apple spice dump cake in a crockpot?

Accepted Answer

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.

Apple Pie Dump Cake

Ingredients

Instructions

Notes

Nutrition