I couldn’t believe my Apple Dump Cake Recipe used just four ingredients and a single baking dish to produce a homemade apple cake in under an hour.

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I never thought a dessert could be this lazy and still get applause, but this Apple Dump Cake Recipe does it. You literally just layer apple pie filling and sprinkle yellow cake mix on top, and somehow it turns into something unexpectedly good.

It’s the kind of thing I bring to Prep Ahead Desserts lists when I want to look like I planned ahead, even though I didn’t. The first time I made it I was skeptical, but then everyone went back for seconds and I was like, huh, guess that worked.

It’s messy, simple, and kinda brilliant, trust me.

Ingredients

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Apple pie filling: soft, sweet-tart apples with fiber and simple carbs, adds moist, cozy flavor
Yellow cake mix: highly processed carbs, lots of sweetness, helps create a crisp golden topping
Unsalted butter: pure fat, gives richness and browning, boosts calories and silky mouthfeel
Ground cinnamon: warm spice, low calories, no protein but big flavor, balances sweetness nicely

Ingredient Quantities

2 (21 oz) cans apple pie filling, about 42 oz total (around 1.2 kg)

1 (15.25 oz) box yellow cake mix

1/2 cup (1 stick, 113 g) unsalted butter, melted

1 teaspoon ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.

2. Pour 2 (21 oz) cans apple pie filling (about 42 oz total) into the pan and spread into an even layer. If the filling seems super runny, spoon off about 1/4 cup of excess syrup so the cake wont turn soggy.

3. Sprinkle 1 teaspoon ground cinnamon over the apples, try to get it fairly even so every bite has some spice.

4. Sprinkle the entire 1 (1
5.25 oz) box yellow cake mix evenly over the apples, do not stir or mix it in.

5. Melt 1/2 cup (1 stick, 113 g) unsalted butter and slowly drizzle it over the top of the dry cake mix, aiming to cover as much surface as possible so the mix gets moistened.

6. If butter pools in spots, use the back of a spoon or a fork to nudge it into gaps so the top browns evenly.

7. Bake on the middle rack for 35 to 45 minutes, or until the top is golden brown and the apple filling is bubbly around the edges.

8. Let the dump cake rest about 10 to 15 minutes so it sets up a bit before serving, it’ll be hot right out of the oven.

9. Serve warm. If you want, a scoop of vanilla ice cream or whipped cream makes it extra good, but it’s delicious all by itself.

Equipment Needed

1. 9×13 inch baking dish, lightly greased
2. Can opener
3. Liquid measuring cup (for the melted butter, 1/2 cup)
4. Measuring spoons (1 tsp cinnamon)
5. Small saucepan or microwave-safe bowl to melt the butter
6. Spoon or fork to nudge pooled butter into gaps
7. Oven mitts or pot holders
8. Large spoon or spatula for serving
9. Wire cooling rack (let it rest 10–15 minutes)

FAQ

How long and at what temperature do I bake this apple dump cake?

Bake in a 350°F oven about 35 to 45 minutes until the top is golden and the apple filling is bubbling, sometimes it needs a few extra minutes depending on your oven, so keep an eye on it

Can I use fresh apples instead of canned apple pie filling?

Yes, you can. Use about 5 to 6 medium apples peeled and sliced, toss with a little sugar, 1 teaspoon cinnamon and a splash of lemon juice, you can precook them 5 to 10 minutes to soften or just bake longer until tender

Can I add mix ins like nuts, raisins or oats?

Absolutely, sprinkle chopped walnuts or pecans, raisins or a few tablespoons of oats over the cake mix before pouring the butter, they add crunch and flavor but don’t go overboard or the topping may not crisp right

Do I have to use yellow cake mix, or can I swap it?

You can swap for white, butter, or even spice cake mix for a different flavor, making the cake from scratch is possible but the texture will change since the boxed mix helps create that crisp crumb topping

How do I store and reheat leftovers?

Cool then cover and refrigerate up to 4 days, to reheat warm slices in the oven at 350°F for 10 to 15 minutes or microwave single portions 20 to 45 seconds

Can I freeze this dump cake?

Yes freeze after it cools, wrap tightly or put in an airtight container and freeze up to 3 months, thaw overnight in the fridge and reheat in the oven for best texture

Apple Dump Cake Recipe Substitutions and Variations

Apple pie filling: Swap for 6 cups peeled, sliced fresh apples tossed with 1/3 cup sugar, 1 tbsp lemon juice and 1 tsp cinnamon — fresher flavor; or use 2 cans peach or pear pie filling for a twist; or 4 cups thawed frozen apple slices plus 2 tbsp cornstarch if the fruit seems too runny.
Yellow cake mix: Use a spice or butter cake mix for deeper flavor; or make a quick streusel instead (1 cup flour, 1 cup brown sugar, 1/2 cup oats, 1/2 cup cold butter crumbled on top); or swap in a 1:1 gluten free cake mix if needed.
Unsalted butter (melted): Replace with melted coconut oil or vegan buttery spread 1:1 for dairy free; or use salted butter and skip any extra salt elsewhere; or use melted margarine/shortening in equal measure.
Ground cinnamon: Use 1 1/2 tsp apple pie spice or pumpkin pie spice for more complexity; or mix 1/2 tsp nutmeg + 1/4 tsp ground ginger; or omit and stir 1 tbsp brown sugar into the filling if you want it less spicy.

Pro Tips

1. If the filling looks runny spoon off about 1/4 cup of syrup before you start so the cake wont turn soggy, too much liquid makes the top stay underdone and heavy.
2. Pour the melted butter slowly and aim for even coverage, use a small measuring cup with a spout or a squeeze bottle if you have one, otherwise nudge pooled butter into gaps with a fork so you dont end up with dry spots.
3. For deeper flavor stir a teaspoon of extra cinnamon and 1 to 2 tablespoons brown sugar into the dry cake mix before sprinkling, or throw a handful of chopped pecans or oats on top for crunch.
4. Don’t rush the resting time, let it cool 10 to 15 minutes so it firms up or it will fall apart when you scoop, and if the center still looks very wet after the bake tent loosely with foil and give it another 5 to 10 minutes.

Apple Dump Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I couldn't believe my Apple Dump Cake Recipe used just four ingredients and a single baking dish to produce a homemade apple cake in under an hour.

Servings

servings

Calories

323

kcal

Equipment: 1. 9×13 inch baking dish, lightly greased
2. Can opener
3. Liquid measuring cup (for the melted butter, 1/2 cup)
4. Measuring spoons (1 tsp cinnamon)
5. Small saucepan or microwave-safe bowl to melt the butter
6. Spoon or fork to nudge pooled butter into gaps
7. Oven mitts or pot holders
8. Large spoon or spatula for serving
9. Wire cooling rack (let it rest 10–15 minutes)

Ingredients

2 (21 oz) cans apple pie filling, about 42 oz total (around 1.2 kg)
1 (15.25 oz) box yellow cake mix
1/2 cup (1 stick, 113 g) unsalted butter, melted
1 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
Pour 2 (21 oz) cans apple pie filling (about 42 oz total) into the pan and spread into an even layer. If the filling seems super runny, spoon off about 1/4 cup of excess syrup so the cake wont turn soggy.
Sprinkle 1 teaspoon ground cinnamon over the apples, try to get it fairly even so every bite has some spice.
Sprinkle the entire 1 (1
25 oz) box yellow cake mix evenly over the apples, do not stir or mix it in.
Melt 1/2 cup (1 stick, 113 g) unsalted butter and slowly drizzle it over the top of the dry cake mix, aiming to cover as much surface as possible so the mix gets moistened.
If butter pools in spots, use the back of a spoon or a fork to nudge it into gaps so the top browns evenly.
Bake on the middle rack for 35 to 45 minutes, or until the top is golden brown and the apple filling is bubbly around the edges.
Let the dump cake rest about 10 to 15 minutes so it sets up a bit before serving, it’ll be hot right out of the oven.
Serve warm. If you want, a scoop of vanilla ice cream or whipped cream makes it extra good, but it’s delicious all by itself.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.