Apple Dump Cake Recipe

If you’ve never made a dump cake before, let me introduce you to your new favorite go-to dessert—this Apple Dump Cake Recipe is seriously one of the easiest and most comforting treats you can whip up. I absolutely love how this turns out: a super simple throw-it-all-together recipe where the results look and taste like you’ve been baking it all day long. You’ll find that this cake boasts a golden, crunchy topping that perfectly complements that warm, apple pie filling underneath. Whether you’re short on time or just craving something nostalgic, this recipe is pure magic.

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Ingredients You’ll Need

Each ingredient plays a distinct role in this Apple Dump Cake Recipe, harmonizing sweet and buttery flavors. Plus, I’ll share some tips to make sure you buy exactly what works best for the texture and taste you want.

• Apple Pie Filling: Using canned apple pie filling saves you time, but homemade or fresh apple mixtures work wonders too.
• Yellow Cake Mix: This adds the cake topping—stick to yellow for that classic golden crust; don’t substitute with chocolate or other flavors here.
• Light Brown Sugar: Adds a touch of warmth and caramel flavors that complement the apples and cake.
• Ground Cinnamon: Essential for cozy, autumnal vibes; don’t skip it for that signature apple spice taste.
• Salted Butter: Thin slices of butter melt and soak into the cake mix for a rich, moist crumb and perfect crust.
• Chopped Pecans (optional): They give a lovely nutty crunch that’s totally worth adding.
• Vanilla Ice Cream or Whipped Cream (for serving): Because what’s apple dump cake without a creamy topping?
• Caramel Sauce (for serving): Drizzle it on for an extra layer of indulgence.

Variations

I love how versatile this Apple Dump Cake Recipe is—you can easily make it your own with little tweaks. Over the years, I’ve played around with different fillings and topping additions, and I encourage you to experiment too.

• Fresh Apple Variation: I once swapped the canned filling for diced fresh apples mixed with brown sugar and cinnamon; it needed a bit longer baking time but was totally worth it for a fresher taste.
• Slow Cooker Method: Perfect for busy days—I’ve made this in the crockpot, and it comes out beautifully soft without the crispy top, but that’s an easy trade-off for hands-off cooking.
• Nut-Free Option: Simply skip the pecans if you’re serving someone with allergies. I sometimes substitute with crunchy oat topping for texture.
• Adding Spices: Feel free to boost the fall flavors with a pinch of nutmeg or ginger in the cake mix before baking.

How to Make Apple Dump Cake Recipe

Step 1: Preheat and Prepare Your Baking Dish

First things first—set your oven to 350°F. I like using a 9×9-inch baking pan when I want thicker layers, but a 9×13-inch works if you want it a little thinner and crispier on top. No need to grease the pan because the butter and pie filling have you covered.

Step 2: Spread the Apple Pie Filling

Pour the entire 28-ounce can of apple pie filling evenly into the bottom of your baking dish. Smooth it out with a spatula so you get an even layer of those tender, cinnamon-spiced apples. If you decide to use fresh apples, mix them upfront with a bit of brown sugar and cinnamon for a similar effect.

Step 3: Mix and Sprinkle the Cake Topping

In a medium bowl, stir together your boxed cake mix, brown sugar, and cinnamon until well combined. Then sprinkle this mixture evenly over the apple filling. You’ll want all those dry bits to cover the fruit completely because they turn into that irresistible golden crust later.

Step 4: Add Butter and Pecans

Next, take 10-12 tablespoons of cold, salted butter and slice it thinly. Distribute the butter slices evenly across the dry cake topping—this is the secret to getting those rich buttery pockets all through the cake. If you’re a nut lover like me, sprinkle chopped pecans on top for some added crunch—totally optional but trust me, worth it!

Step 5: Bake to Perfection

Bake your dump cake between 35 to 45 minutes. You want the top to be golden brown and the apples to be bubbling up around the edges. Keep an eye in the last 10 minutes; if it’s browning too fast, tent it with foil. The aroma coming from your kitchen at this point is something truly special.

Step 6: Serve Warm and Enjoy

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. I always drizzle a little caramel sauce on top, which gives it that extra wow factor. The contrast between warm, gooey cake and cold ice cream is heavenly every single time.

How to Serve Apple Dump Cake Recipe

Garnishes

My absolute favorite garnish is a hefty scoop of vanilla ice cream melting over the warm cake—that creamy cold contrast is unbeatable. Whipped cream is a great lighter option, and if you want to get fancy, a drizzle of caramel sauce takes it to the next level. Sometimes, I toss on chopped toasted pecans for that extra crunch and visual appeal.

Side Dishes

This dessert stands beautifully on its own, but I’ve sometimes paired it with a simple cup of chai tea or coffee to complement the cinnamon and apple flavors. For brunch gatherings, it goes really well with eggs and crispy bacon to balance out the sweetness.

Creative Ways to Present

For holiday parties, I like to bake this Apple Dump Cake Recipe in mini ramekins for individual servings—it makes it feel extra special and keeps everyone happy with their own warm dessert. Another fun idea is layering it in a trifle dish with whipped cream for a show-stopping presentation that’s still super easy to make.

Make Ahead and Storage

Storing Leftovers

After enjoying your dump cake, cover leftovers tightly with foil or transfer them to an airtight container and store in the fridge for up to 3 days. I’ve found the cake remains moist, though the topping softens a bit, which is still delicious if reheated properly.

Freezing

I’ve frozen apple dump cake in portions wrapped well with plastic wrap and foil. It freezes nicely for up to 2 months. When I want to enjoy it later, I thaw overnight in the fridge and reheat gently in the oven to revive that crispy top.

Reheating

To reheat leftovers, I like to cover the cake loosely with foil and warm it at 325°F for about 15 minutes, just until it’s heated through without drying it out. Then, I remove the foil for the last 5 minutes to crisp up the top again. Using a microwave is quicker but sacrifices some of that crunch.

FAQs

Final Thoughts

This Apple Dump Cake Recipe holds such a special place in my heart because it’s both nostalgic and effortlessly delicious—perfect for busy days when you want a homemade dessert without a fuss. My family goes crazy for it every time, and I’m confident you and yours will too. Next time you want to impress without stressing, try this recipe; I promise it won’t disappoint!

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