Go Back

Apple Dump Cake

Apple dump cake with a buttery, deeply golden crumble top and bubbling spiced apple filling, baked until crisp at the edges. This easy oven dessert uses canned apple pie filling and dry cake mix layered with sliced butter for a tender, spoonable result.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple pie filling layer
  • 2 can (21 oz) apple pie filling
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Crumble topping
  • 1 box (15.25 oz) yellow or spice cake mix
  • 1 cup unsalted butter thinly sliced
  • 0.5 cup pecans or walnuts chopped (optional)
Serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat the oven to 350F and grease a 9x13 baking dish. Use the overhead view cue: clean, greased dish ready to fill.
  2. Spread the apple pie filling across the bottom of the dish and stir in the cinnamon and nutmeg. Visual cue: an even, spiced apple layer covering the base.
  3. Dump the dry cake mix evenly over the apple filling and do not stir. Visual cue: a dry, level layer with no apple showing through.
  4. Arrange the thin slices of unsalted butter in a single layer over the entire surface of the dry cake mix. Cover every inch so the top looks dotted with butter.
  5. Scatter the chopped pecans or walnuts over the top if using. Visual cue: a light, even sprinkle across the buttered surface.
Bake and serve
  1. Bake for 40-45 minutes at 350F until the top is deeply golden and crispy and the apple filling is bubbling around the edges. Visual cue: caramelized crumbs with visible bubbling at the perimeter.
  2. Serve warm with vanilla ice cream. Visual cue: a scoop melting beside the cake as the spoon reveals tender apples underneath.

Notes

Pro tip: keep the butter slices thin and fully cover the cake-mix surface—this is what creates the crispy butterscotch-like edges. Store covered in the fridge up to 4 days; reheat individual portions in the microwave until warm. Freezing is not recommended for best texture. For a dairy-free swap, use a plant-based butter stick that slices well.