This apple dump cake recipe combines a box of cake mix and homemade apple pie filling into the easiest fall dessert. You don’t even need to stir it. Juicy cooked cinnamon apples are “dumped” into a cake pan, topped with dry cake mix and butter, and baked. I love adding walnuts for extra crunch!
Apple dump cake is truly the easiest apple cake recipe. This is a quick, one-bowl fall dessert, and you don’t even need to mix anything. Just add apple pie filling to a cake pan, dump the cake mix on top, drizzle with butter, and bake. The cake mix forms a golden, buttery topping similar to an apple cobbler or apple crisp, without the extra work.
Of course, holiday favorites like apple crumble pie and classic pumpkin pie will always have a place at Thanksgiving. Whenever I’m asked to bring a dessert to a fall party or potluck, I turn to this crowd-pleasing apple dump cake recipe. I can have it ready in minutes before the oven does the rest!
I love using fall apples to make the homemade apple pie filling from scratch. But if you use canned pie filling, it cuts the recipe down to just 3 ingredients.
Why This Apple Dump Cake Recipe Belongs on Your Baking List
- This is an easy, dump-and-bake dessert with no mixing required.
- Making the apple filling from scratch makes excellent use of a fall apple haul.
- Apple dump cake is a quicker alternative to classic apple pie for Thanksgiving dessert.
- Sprinkling chopped walnuts or pecans on top before baking adds irresistible crunch. Afterward, serve with a scoop of ice cream or salted caramel sauce.
- You can make a dump cake with just about any fruit, pie filling, or cake mix flavor.
Ingredient Notes
These are the key ingredients you’ll need to make this easy fall dessert. See the recipe card for the full apple dump cake ingredients list and recipe amounts.
- Apples – Peel, core, and slice the apples into bite-sized pieces. I use crisp, juicy Pink Lady and tart Granny Smith apples for this recipe. Honeycrisp, Braeburn, Jonagold, Fuji, or Gala are also good choices. Any combination of sweet and tart apples will give the best flavor and texture.
- Sugar – Using brown sugar in addition to granulated sugar gives the filling a deeper, more caramelized flavor.
- Lemon Juice – Freshly squeezed. Lemon juice brightens the flavors and also helps to keep the apples from browning. If you’d like, you can zest the lemon before you juice it and add the fresh zest to the apple filling, too.
- Spices – Ground cinnamon and nutmeg add a hint of cozy spice, or you can use apple pie spice.
- Cornstarch – To thicken the apple filling. You can also use flour, though you may need to increase the amount slightly.
- Yellow Cake Mix – I like the buttery flavor of yellow cake mix; however, just about any flavor of cake mix will work in a dump cake. Other options include a vanilla cake or spice cake mix. In the case of the latter, consider reducing or leaving out the added spices in the recipe, since a spice cake already includes them.
- Butter – Unsalted and melted to pour over the cake mix.
- Walnuts – I love the extra crunch that comes from sprinkling chopped walnuts over the cake. You could also use chopped almonds or pecans. Or, omit the nuts for a nut-free dessert.
How to Make Apple Dump Cake
I always thought my apple coffee cake was simple to make, and it still is. But an apple dump cake (literally) takes the cake. Here are the steps to make this easy apple dessert.
- Make the apple filling. Add the sliced apples to a saucepan with sugar, lemon juice, cinnamon, nutmeg, salt, and vanilla. Warm the filling over medium heat for 8-10 minutes, until the apples soften. Then, whisk cornstarch with water to make a slurry, and stir this into the apples. Keep stirring and cook for another 2-3 minutes to thicken.
- Assemble. Next, pour the filling into a greased 9×13-inch baking dish. Sprinkle the dry cake mix over the apples. Do NOT stir! Lastly, drizzle the melted butter over the cake mix, ensuring that every part of the cake mix is covered with butter. Sprinkle the chopped nuts on top.
- Bake. Bake the apple dump cake at 350ºF for 55-65 minutes, until the apples are bubbly and the top is crisp and golden. Allow the cake to rest for 10-15 minutes before serving.
The #1 Rule: No Mixing!
It’s super important not to mix the dump cake ingredients after adding them to the baking dish. Don’t mix the topping with the pie filling, or the butter with the topping; don’t mix anything. As the cake bakes, the juices from the apples absorb into the cake mix, creating a light, crisp crust on top, like a cobbler. Mixing ruins the layers and results in a dense, mushy mess.
It’s also super important to evenly cover the cake mix with butter. Any dry spots will result in a powdery topping.
Serving Apple Dump Cake
A slice of apple dump cake is delicious topped with vanilla ice cream, homemade whipped cream, caramel sauce, or even a drizzle of heavy cream. You may find it easier to scoop portions with a large spoon rather than slice it like a traditional cake, since the warm pie filling can be a bit gooey (just the way it should be!).
FAQ
Yes! If you choose to use canned apple pie filling, use two 21-ounce cans.
Peeling is recommended for the best texture. If you prefer a more rustic dessert, you can leave the peels on.
You can, but the filling will be much juicier. Cornstarch helps thicken the apple juices so the filling resembles canned apple pie filling. Instead of cornstarch, you can use flour.
Absolutely. Prepare the filling up to 2 days in advance and refrigerate.
The butter may not have covered all of the dry cake mix. Try drizzling the butter more evenly or gently spraying any dry spots with cooking spray before baking.
Proper Storage
- Refrigerate. Let the dump cake cool to room temperature for 1-2 hours (don’t leave it out longer than 2 hours). Cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- Can I freeze apple dump cake? Yes. Cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Apple Dessert Recipes
Apple Dump Cake
- Prep Time: 25 minutes
- Cooling Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10-12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
You don’t need to stir this cozy apple dump cake. Dump juicy cinnamon apples into a cake pan, top with dry cake mix and butter, and bake. It’s the easiest fall dessert. The perfect quick alternative to apple pie at Thanksgiving!
Ingredients
For the Apple Filling
- 5 medium-sized Pink Lady apples, peeled, cored, and sliced
- 5 medium-sized Granny Smith apples, peeled, cored, and sliced
- ½ cup (95g) granulated sugar
- ¼ cup light brown sugar, packed
- 2 tablespoons (30ml) lemon juice
- 2 teaspoons (8g) ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of sea salt
- 1 teaspoon (5ml) vanilla extract
- 3 tablespoons (24g) cornstarch
- ¼ cup (59ml) cold water
For the Cake
- 1 box (15.25 oz) Duncan Hines yellow cake mix
- 1 cup (226g) unsalted butter, melted
- 1 cup (117g) chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish.
- Peel, core, and slice all 10 apples into slices about ¼ inch thick.
- In a large pot or Dutch oven, combine the apples, sugar, lemon juice, cinnamon, nutmeg, salt, and vanilla. Cook over medium heat for about 8–10 minutes, stirring occasionally, until the apples begin to soften.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the mixture into the apples and cook for another 2–3 minutes, until the juices thicken into a glossy sauce. Stir constantly.
- Pour the hot apple filling evenly into the prepared baking dish. Sprinkle the dry cake mix evenly over the apples. Do not stir.
- Slowly drizzle the melted butter over the entire surface, trying to cover all of the cake mix. Sprinkle the chopped walnuts around the top of the cake.
- Bake for 55–65 minutes, or until the top is golden brown and the apple filling is bubbling around the edges. Let the dump cake rest for 10–15 minutes before serving so the filling can set.
Notes
- Storage: Let the dump cake cool to room temperature for 1–2 hours (don’t leave it out longer than 2 hours). Cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- Freeze: Cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Do not mix the cake mix into the apples: Don’t mix the topping with the pie filling, or the butter with the topping; don’t mix anything. As the cake bakes, the juices from the apples absorb into the cake mix, creating a light, crisp crust on top, like a cobbler. Mixing ruins the layers and results in a dense, mushy mess.
Avoid a powdery topping: Be sure to evenly cover the dry cake mix with the melted butter to avoid a powdery topping.
Duncan Hines cake mix is specified since it’s 15.25 oz. A smaller cake mix, 13oz is about 1/4 cup less of dry ingredients. You can use a smaller cake mix, but will have a bit less topping
Nutrition
- Serving Size: 1 slice
- Calories: 486
- Sugar: 43.1 g
- Sodium: 441.2 mg
- Fat: 24.9 g
- Carbohydrates: 65.4 g
- Fiber: 4.7 g
- Protein: 3.6 g
- Cholesterol: 40.7 mg
