Apple Dump Cake
This apple dump cake layers spiced apple pie filling under a boxed yellow cake mix and thin slices of cold butter, baking into a golden, craggy topping with soft, jammy apples underneath.
Equipment
- 9x13 Baking Dish - standard size for even baking and 12 servings
- Can opener - for the two cans of pie filling
- Rubber spatula - to spread the filling into an even layer
- Measuring spoons - for the cinnamon
- Bench scraper or sharp knife - for slicing cold butter cleanly and thin
- Wire cooling rack - to cool the pan so the topping sets
Ingredients
- 2 cans apple pie filling - 20 oz / 567 g each; the base layer that turns soft and gooey as it bakes
- 1 teaspoon ground cinnamon - stirred into the apples to warm up the whole pan
- 1 box yellow cake mix - 15.25 oz / 432 g; used completely dry, straight from the box, with nothing added
- 1 cup cold salted butter - 2 sticks / 226 g; cut into thin slices; the binder that melts down and crisps the topping
- ½ cup chopped pecans - 60 g; optional; for a toasted crunch on top
- vanilla ice cream or whipped cream - for serving, optional; the cold, creamy contrast to the warm cake
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 baking dish. Keep the butter cold in the fridge since cold butter slices thinner.
- Spread both cans of apple pie filling evenly across the bottom of the dish. Sprinkle cinnamon over the apples and gently stir it into the top of the filling.
- Sprinkle the dry cake mix straight over the apples and spread into an even blanket with the back of a spoon. Cover every bit of fruit and do not stir.
- Slice the cold butter into thin pieces, about ⅛ inch (3 mm) thick, and lay them across the entire surface in a single layer with as few gaps as possible. Patch any bare spots with extra butter so no dry mix is exposed.
- Scatter chopped pecans over the top if using. Bake on the center rack for 45 to 55 minutes until the top is golden brown and apple juices bubble at the edges.
- Set the pan on a wire rack and cool for 15 to 20 minutes so the topping firms up. Scoop into bowls while still warm and top with ice cream or whipped cream if desired.
Notes
- Cover the cake mix completely with butter — any bare patch of dry mix bakes up chalky and powdery instead of crisp.
- Slice butter cold for clean, thin pieces; soft butter smears and covers unevenly.
- For full coverage, grate a frozen stick of butter over the top instead of slicing.
- Do not stir the layers together — the separation between fruit and dry mix creates the cobbler-like crust.
- Watch for bubbling juice around the rim as the clearest sign the cake is baked through.
- Let the cake rest 15 to 20 minutes before serving so the topping sets and holds its shape when scooped.
- If using unsalted butter, add a small pinch of salt over the cake mix to sharpen the sweetness.
- Make ahead: bake fully, cool, refrigerate covered, and reheat at 350°F (175°C) for 10 to 15 minutes before serving.
- Store at room temperature covered for up to 1 day, in the refrigerator for up to 5 days, or freeze portions for up to 2 months.
- Variations: swap yellow cake mix for spice cake mix, add ½ cup caramel sauce over the filling, stir 1 cup cranberries into the apples, or sprinkle ½ cup rolled oats over the cake mix before the butter.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 55gProtein: 2gFat: 18gSaturated Fat: 10gSodium: 340mgFiber: 2gSugar: 38g
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