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Apple Dump Cake

Apple dump cake with a deeply golden, crispy butter-topped layer and bubbling cinnamon apple pie filling. This easy method dumps cake mix over fruit, bakes until crisp, and serves warm with melted vanilla ice cream.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling and spices
  • 2 can (21 oz) apple pie filling Use canned apple pie filling.
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Cake mix and topping
  • 1 box (15.25 oz) yellow or spice cake mix Use cake mix in the original dry form.
  • 1 cup unsalted butter Slice thinly so it melts evenly over the cake mix.
  • 0.5 cup pecans or walnuts Optional, chopped.
  • vanilla ice cream For serving.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Spread the apple pie filling across the bottom of the dish, then stir in the cinnamon and nutmeg.
Assemble and bake
  1. Dump the dry cake mix evenly over the apple filling and do not stir.
  2. Arrange the thin butter slices in a single layer over the entire surface of the dry cake mix, covering every inch.
  3. Scatter the chopped pecans or walnuts over the top if using.
  4. Bake for 40-45 minutes, until the top is deeply golden and crispy and the apple filling is bubbling around the edges.
Serve
  1. Serve the dump cake warm with vanilla ice cream.

Notes

For the crispiest edges, make sure the butter covers the cake-mix surface in a single layer so it melts and browns evenly. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the microwave or oven until warm. Freeze up to 2 months (cool completely first), then thaw in the fridge overnight and reheat. If you want a lighter swap, use reduced-fat butter and a no-sugar-added cake mix if available.