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Warm Apple Dump Cake Recipe topped with vanilla ice cream and caramel drizzle on a white plate.
Maryam

Apple Dump Cake

The easiest fall dessert ever - just dump, sprinkle, and bake for warm apple cobbler vibes with zero fuss.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 42 oz apple pie filling two 21-oz cans
  • 0.5 tsp ground cinnamon
Topping
  • 15.25 oz yellow cake mix 1 box, dry
  • 0.75 cup unsalted butter 1.5 sticks, melted
  • 0.5 cup chopped pecans optional

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Prep
  1. Preheat your oven to 350F. Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
  2. Spread both cans of apple pie filling evenly across the bottom of the prepared dish. Sprinkle with cinnamon and gently stir to distribute.
  3. Open the dry cake mix and sprinkle it evenly over the apples in a single layer. Do not stir - the dry mix should sit right on top.
  4. Drizzle the melted butter evenly over the entire surface of the cake mix, covering as much as possible. The butter will pool in spots - that is fine.
  5. Scatter pecans over the top if using. Bake for 45-50 minutes until the top is deeply golden and the filling is bubbling up around the edges. Let cool 15 minutes before serving - the filling is molten hot.

Notes

For extra crunch, use a fork to gently press down any dry cake mix spots that did not get butter before baking. Serve warm with vanilla ice cream or cold with whipped cream - both are excellent. Store covered at room temperature for 2 days or refrigerate up to 5 days; reheat individual portions in the microwave for 30 seconds.