Can I use canned apple pie filling?

Yes! If you choose to use canned apple pie filling, use two 21-ounce cans.

Do I have to peel the apples?

Peeling is recommended for the best texture. If you prefer a more rustic dessert, you can leave the peels on.

Can I skip the cornstarch?

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.

Can I make the apple filling ahead of time?

Absolutely. Prepare the filling up to 2 days in advance and refrigerate.

Why is my topping still powdery?

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.

Easy Apple Dump Cake Recipe

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.

Equipment

9×13-inch Cake Pan

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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