When the leaves start to turn and the air gets crisp, I’m all about easy desserts that taste like fall. Apple Dump Cake is one of my favorite go-tos; it’s warm, cozy, and comes together with just a handful of pantry staples.
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This is the kind of dessert you can throw together in minutes, and the oven does all the work. Sweet apple pie filling gets topped with buttery cake mix and a sprinkle of pecans for crunch. The result? A golden, bubbling pan of comfort that tastes like apple pie without all the fuss.
I love serving this for a quick weeknight treat, but it’s also perfect for casual gatherings or holiday dinners when you need something simple yet delicious to end the meal.
Ingredients
- Nonstick cooking spray – Or enough butter to butter the baking dish.
- 28-ounce can apple pie filling – Any brand will work.
- 15.25-ounce yellow cake mix – Any brand is fine. You just need 1 box.
- Light brown sugar – Not packed.
- Ground cinnamon
- Salted butter – You can use unsalted butter, too.
- Chopped pecans – Toast them first for extra crunch.
- For serving: Vanilla ice cream, whipped cream, caramel sauce
Instructions
Preheat your oven to 350°F. I always double-check my temperature with a digital oven thermometer because ovens can run hot or cool, and I want the topping to bake up golden, not burnt. Spray a 9×13-inch ceramic baking dish generously with nonstick cooking spray. I like using ceramic because it heats evenly and goes straight to the table looking gorgeous.
Spread the apple pie filling evenly across the bottom of the dish with a sturdy silicone spatula—it makes it easy to scrape out every last bit of that gooey filling from the can.
Combine the cake mix, brown sugar, and cinnamon in a medium mixing bowl. I use a large balloon whisk to break up any clumps so the topping bakes up fluffy.
Sprinkle the dry mixture evenly over the apples, covering the filling completely.
Arrange the butter slices across the surface of the cake mix. Using a sharp chef’s knife, cut the butter into even slices so the topping melts consistently.
Scatter the chopped pecans on top for crunch and a nutty finish.
Bake in the preheated oven for 35–45 minutes, until the top is golden brown and the filling is bubbling at the edges. I usually start checking around 35 minutes with my oven light on so I don’t let too much heat escape. Serve the cake warm straight from the baking dish with scoops of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It’s holiday comfort at its best.
Chef Jenn’s Tips
- I use a 9×13-inch ceramic baking dish because it heats evenly and looks great on the table.
- Be sure to spray the pan well so nothing sticks, and cleanup is a breeze.
- Slice the butter evenly to get a perfect golden topping from corner to corner.
- Add extra nuts or even a sprinkle of oats for more crunch.
Recommended
Serving Suggestions
This cozy Apple Dump Cake is the perfect way to finish off a hearty fall dinner or serve as the star of your Christmas dessert table. Pair it with roasted meats and holiday sides, then bring the warm cake out with a scoop of ice cream and a drizzle of caramel for a festive finale.
Storage
Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven for the best texture or microwave individual portions. You can also freeze it for up to 2 months—just thaw overnight in the fridge before warming.
Apple Dump Cake
Ingredients
- nonstick cooking spray
- 28 ounce can apple pie filling or 1 28-ounce can
- 15.25 ounce yellow cake mix or 1 15.25-ounce can
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 10 tablespoons salted butter thinly sliced
- 1/4 cup chopped pecans
- For serving: vanilla ice cream whipped cream, caramel sauce
Instructions
- Preheat the oven to 350°F.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread the apple pie filling evenly on the bottom of the prepared baking dish.
- Combine the cake mix, brown sugar, and cinnamon in a medium bowl.
- Sprinkle the dry mixture evenly over the apples.
- Arrange the butter slices evenly on top of the cake mix.
- Scatter the chopped pecans over the top, if using.
- Bake for 35–45 minutes, until the top is golden brown and bubbly.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Notes
Chef Jenn’s Tips
- I use a 9×13-inch ceramic baking dish because it heats evenly and looks great on the table.
- Be sure to spray the pan well so nothing sticks, and cleanup is a breeze.
- Slice the butter evenly to get a perfect golden topping from corner to corner.
- Add extra nuts or even a sprinkle of oats for more crunch.