This easy Apple Dump Cake takes just 15 minutes to prep and uses only six simple ingredients. Made with fresh apples—use your favorite variety—and assembled in the same pan you bake it in for minimal cleanup.
When the weather cools down, cozy fall desserts are a must, and anything apple is at the top of the list. This Apple Dump Cake is one of the quickest and most comforting ways to enjoy those apple flavors without the fuss of making a pie from scratch.
The dry cake mix and thin slices of butter bake into a buttery, crumbly topping while the apples simmer beneath into a saucy, spiced filling. It delivers all the familiar notes of apple pie and crumble in a fraction of the time—dump, bake, and enjoy.
Why you’ll love this Apple Dump Cake
- Fewer dishes: Everything is mixed and baked in one pan, so cleanup is quick.
- Only six ingredients: Minimal pantry staples make this an easy, reliable dessert.
- Pie-like flavor, without the work: It tastes like apple pie or a warm crumble but takes far less effort.
- Quick prep: About 15 minutes to prepare; baking time is longer but hands-off.
Recipe ingredients
- 1 box spice cake mix (15.25 oz) — You can substitute yellow cake mix if preferred. Spice cake adds warm depth; add 1 tsp cinnamon to yellow mix if you want more spice.
- 7–8 medium to large apples — Peel and slice. Fuji or Gala are sweet and tender; Granny Smith or Honeycrisp work if you prefer a tarter bite. Use what you like.
- 1 tablespoon ground cinnamon — A pinch of nutmeg or apple pie spice is optional for extra warmth.
- 1/3 cup packed brown sugar — Adds molasses-like richness to the apple layer.
- 1/2 cup granulated sugar — Adjust to taste depending on apple sweetness.
- 3/4–1 cup butter — Unsalted preferred. Slice thinly and distribute over the cake mix rather than using melted butter.
Step-by-step instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Peel (optional) and slice the apples into roughly 1/4-inch pieces or desired size. Spread them in an even layer in the prepared pan.
- Sprinkle the brown sugar, granulated sugar, and cinnamon over the apples. Toss gently to coat evenly.
- Pour the dry cake mix evenly over the sugared apples, covering them completely.
- Slice the butter very thinly and arrange the slices across the cake mix so the surface is well covered. This helps the top bake to a moist, golden finish. Add more butter halfway through baking if you notice dry spots.
- Bake 45–55 minutes, until the topping is golden and the filling is bubbling. Let cool 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
Recipe tips
- Keep extra butter on hand. If any dry patches appear while baking, add a few small slices of butter to keep the topping moist. Spice cake mix often needs a touch more butter than yellow cake mix.
- Shortcut using canned filling: For an even faster version, substitute two cans of apple pie filling for the fresh apples and proceed the same way. Fresh apples yield the best texture and flavor, but canned is an easy option.
- Skip peeling to save time. If you don’t mind the texture of peels, leave them on—just wash the apples well.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. The dump cake can be served warm, at room temperature, or chilled. To freeze, cool completely and place in a freezer-safe container for up to 3 months; thaw and warm before serving.
Other dessert recipes
- Pumpkin Pie Crumble
- Pumpkin Spice Molasses Cookies with Maple Cream Cheese Frosting
- No Bake Caramel Apple Cheesecake
- Strawberry Crumble
- S’mores Skillet Brownie
- Nutella Crumble Bars
- Champagne Lemon Bundt Cake
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Easy Apple Dump Cake
Ingredients
- 1 box spice cake mix (15.25 oz) — yellow cake works too
- 7–8 medium to large apples, peeled and sliced
- 1 T cinnamon (optional pinch of nutmeg)
- ⅓ c packed brown sugar
- ½ c granulated sugar
- ¾–1 c butter, sliced thinly
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan well with butter.
- Peel and slice apples into about 1/4-inch pieces. Layer them evenly in the greased pan. Add the sugars and cinnamon, tossing to coat. Pour the dry cake mix over the apples and spread it evenly.
- Thinly slice the butter and arrange the pieces across the cake mix so the surface is mostly covered.
- Bake 45–55 minutes, checking halfway for dry spots. Add small slices of butter to any dry areas and continue baking. The cake is done when the apples are bubbling and the top is golden brown.
- Allow to cool for about 15 minutes before serving. Store sealed in the refrigerator for up to 5 days.
Notes
- Have extra butter ready. Add small pieces halfway through baking if the topping looks dry to ensure a moist, even crust.
- Quick option: Use two cans of apple pie filling instead of fresh apples when short on time.
- Save time: Leave apple peels on if you don’t mind the texture; it reduces prep time.
Nutrition
Carbohydrates: 59 g,
Protein: 2 g,
Fat: 18 g
Nutrition information is an approximation.