I can’t wait to share my Caramel Apple Dump Cake, a deceptively simple recipe with a clever twist that made it my favorite fall dessert.

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I love quick desserts, and this Apple Spice Dump Cake surprised me. It starts with apple pie filling and a box of spice cake mix, but the way the spices and apples mingle somehow feels accidental, like you didn’t mean to make something so good.

I’ve messed around with everything from a Caramel Apple Spice Dump Cake to a stripped down Apple Dump Cake Recipe, and this version lives right in the middle, kinda humble but weirdly showy. If you like things that taste like someone else worked harder than you did, this might be the one to try tonight.

Ingredients

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Apple pie filling: Sweet tender apple chunks add fiber and natural sugars, classic autumn flavor that warms ya
Spice cake mix: Loaded with sugar and carbs, gives instant spice flavor, easy shortcut for cake topping
Butter: Adds richness and fat, helps topping brown golden and melt in your mouth
Brown sugar: Extra sweetness and molasses notes, more moisture and chewiness cuz i like it sweeter
Pecans or walnuts: Provide crunch, healthy fats and some protein, nutty depth and textural contrast you want
Cinnamon: Warm fragrant spice that boosts aroma and helps balance the apples sweetness
Nutmeg: A little goes a long way, adds subtle nutty bitter warmth not overpowering
Vanilla: Optional but lifts flavors, gives a rounder sweeter finish that feels homemade
Topping note: Spice mix plus melted butter and sugar make a crisp, sticky golden topping

Ingredient Quantities

2 (21 oz) cans apple pie filling

1 (15.25 oz) box spice cake mix

1/2 cup (1 stick or 8 tbsp) unsalted butter, melted

1/2 cup packed light brown sugar, cuz i like it sweeter

1 cup chopped pecans or walnuts, roughly chopped (more if you like em)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp vanilla extract, optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish well or spray with nonstick spray.

2. Dump both cans (2 x 21 oz) of apple pie filling into the dish and spread into an even layer with a spatula.

3. Sprinkle 1 tsp ground cinnamon and 1/4 tsp ground nutmeg evenly over the apples, add 1 tsp vanilla extract if using, and give it a quick stir so the spices blend a bit.

4. Evenly sprinkle the entire 1
5.25 oz box of spice cake mix over the apples, covering as much surface as you can, dont mix it in.

5. Scatter 1/2 cup packed light brown sugar over the dry cake mix for extra sweetness, cuz i like it sweeter but you can skip or cut back if you want.

6. Sprinkle 1 cup chopped pecans or walnuts (roughly chopped) over the brown sugar, add more if you like em crunchy.

7. Drizzle 1/2 cup (1 stick or 8 tbsp) melted unsalted butter evenly over the top, try to coat most of the dry mix so it bakes into a crunchy top; you can dot with a spoon then pour to get better coverage.

8. Bake on the middle rack for about 35 to 45 minutes until the top is golden brown and the filling is bubbly at the edges, check at 35 minutes so it dont overbake.

9. Let cool 10 to 15 minutes before scooping so the juices settle, serve warm with vanilla ice cream or whipped cream, and if you want a crisper top you can broil 1 to 2 minutes at the end but watch it closely, it burns fast.

Equipment Needed

1. 9×13 inch baking dish, greased or sprayed well
2. Can opener for the apple cans
3. Rubber spatula to spread the filling and stir spices a bit
4. Measuring cups and measuring spoons (for butter, brown sugar, cinnamon, nutmeg, vanilla)
5. Microwave safe bowl or small saucepan to melt the butter
6. Spoon or small ladle to dot and drizzle the melted butter evenly
7. Chef’s knife and cutting board for chopping pecans or walnuts
8. Oven mitts and a cooling rack so it cools before scooping

FAQ

Q: Can I use fresh apples instead of the canned apple pie filling?
A: Yes, you can. Peel and dice about 6 medium apples (Granny Smith or Honeycrisp work great), toss with 1/4 cup sugar, 1 tsp cinnamon and a splash of lemon juice, simmer 8 to 10 minutes until slightly soft and saucy, then use like the canned filling.

Q: What size pan and oven temp, and how long do I bake it?
A: Use a 9×13 inch pan, bake at 350 F for 35 to 45 minutes. You'll know it's done when the top is golden and the filling is bubbling at the edges. If top browns too fast, loosely tent with foil.

Q: Can I skip or swap the nuts?
A: Sure. Leave them out if someone has an allergy, or swap pecans for walnuts or even chopped almonds. Want more crunch? add extra nuts on top before baking.

Q: What if I dont have spice cake mix or want less sugar?
A: You can use yellow or butter cake mix but flavor will change. To cut sweetness, reduce the brown sugar to 1/4 cup or skip it entirely and add 1/2 tsp vanilla for more depth. For gluten free, use a GF cake mix.

Q: How do I get a crisper, more streusel-like topping?
A: Sprinkle the dry cake mix evenly, then dot the melted butter slowly so it soaks in different spots, and add the chopped nuts and a little extra brown sugar. Bake uncovered; if it needs extra crisp after baking, broil 1 to 2 minutes watching closely.

Q: How should I store leftovers and can I freeze it?
A: Cover and refrigerate up to 3 to 4 days. To reheat, warm individual portions in the microwave or heat whole pan at 325 F for 15 to 20 minutes. For freezing, cool completely, wrap tightly and freeze up to 2 months; thaw in fridge overnight and reheat.

Apple Spice Dump Cake Recipe! Substitutions and Variations

Apple pie filling: If you don’t have canned, use about 6 cups peeled, sliced tart apples (Granny Smith), toss with 1/2 cup sugar, 1 tsp cinnamon and 1 tbsp lemon juice, then simmer till just tender; or swap for 2 cups applesauce plus 2 cups chopped fresh apples for texture.
Spice cake mix: Swap with a yellow or vanilla cake mix and stir in 1 to 2 tsp ground cinnamon and 1/2 tsp ground nutmeg to mimic the spice mix; or make a quick dry mix: 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder and 1 to 2 tsp mixed warm spices.
Unsalted butter, melted: Use an equal amount melted coconut oil or melted margarine; you can also use neutral vegetable oil (canola) but the topping will be a touch less rich.
Light brown sugar: Use dark brown sugar for a deeper molasses flavor, or make your own by mixing 1/2 cup granulated sugar with 1 tbsp molasses, packed.

Pro Tips

– If you hate a soggy bottom, spoon off some of the extra syrup from the canned filling before you dump it in. Dont toss that syrup though — warm a little and drizzle over ice cream or stir into plain yogurt for extra flavor.

– Toast the nuts first in a dry skillet until they smell nutty, then roughly chop. It makes the topping way more interesting and less flat tasting.

– If you want an even crunch across the whole top, pour the melted butter slowly in a few places, then gently tilt the pan so it spreads. Poking a few shallow holes in the dry topping with a fork helps the butter seep down instead of pooling.

– Want to prep ahead? Assemble it cold and keep covered in the fridge for up to 24 hours, then bake when ready. Leftovers crisp back up if you reheat in a 325 F oven for 10 to 15 minutes instead of microwaving.

Apple Spice Dump Cake Recipe!

Recipe by Tina Bueller

0.0 from 0 votes

I can’t wait to share my Caramel Apple Dump Cake, a deceptively simple recipe with a clever twist that made it my favorite fall dessert.

Servings

servings

Calories

413

kcal

Equipment: 1. 9×13 inch baking dish, greased or sprayed well
2. Can opener for the apple cans
3. Rubber spatula to spread the filling and stir spices a bit
4. Measuring cups and measuring spoons (for butter, brown sugar, cinnamon, nutmeg, vanilla)
5. Microwave safe bowl or small saucepan to melt the butter
6. Spoon or small ladle to dot and drizzle the melted butter evenly
7. Chef’s knife and cutting board for chopping pecans or walnuts
8. Oven mitts and a cooling rack so it cools before scooping

Ingredients

2 (21 oz) cans apple pie filling
1 (15.25 oz) box spice cake mix
1/2 cup (1 stick or 8 tbsp) unsalted butter, melted
1/2 cup packed light brown sugar, cuz i like it sweeter
1 cup chopped pecans or walnuts, roughly chopped (more if you like em)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract, optional

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish well or spray with nonstick spray.
Dump both cans (2 x 21 oz) of apple pie filling into the dish and spread into an even layer with a spatula.
Sprinkle 1 tsp ground cinnamon and 1/4 tsp ground nutmeg evenly over the apples, add 1 tsp vanilla extract if using, and give it a quick stir so the spices blend a bit.
Evenly sprinkle the entire 1
25 oz box of spice cake mix over the apples, covering as much surface as you can, dont mix it in.
Scatter 1/2 cup packed light brown sugar over the dry cake mix for extra sweetness, cuz i like it sweeter but you can skip or cut back if you want.
Sprinkle 1 cup chopped pecans or walnuts (roughly chopped) over the brown sugar, add more if you like em crunchy.
Drizzle 1/2 cup (1 stick or 8 tbsp) melted unsalted butter evenly over the top, try to coat most of the dry mix so it bakes into a crunchy top; you can dot with a spoon then pour to get better coverage.
Bake on the middle rack for about 35 to 45 minutes until the top is golden brown and the filling is bubbly at the edges, check at 35 minutes so it dont overbake.
Let cool 10 to 15 minutes before scooping so the juices settle, serve warm with vanilla ice cream or whipped cream, and if you want a crisper top you can broil 1 to 2 minutes at the end but watch it closely, it burns fast.

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.