I’m sharing my Apple Dump Cake Recipe that combines spice cake mix and apple pie filling with one unexpected ingredient you probably already have.

Jump to Recipe

I used to think dump cakes were lazy baking, till I tried this Apple Spice Dump Cake. With apple pie filling and a spice cake mix it turned into something I actually bragged about, kinda embarrassing.

I kept wanting to call it a Caramel Apple Spice Dump Cake because the name stuck with me, but this simple version holds its own. If you’ve ever searched an Apple Dump Cake Recipe that looks fancy but takes almost no effort, this is the one youll show off.

I promise its not perfect, there are little surprises in every bite and thats why I keep making it.

Ingredients

Print Recipe (No Advertisments)

Apples or pie filling: adds fiber and natural sweetness, a cozy fall flavor
Spice cake mix: gives structure and spiced sweetness, kinda processed but tasty
Unsalted butter: brings richness and moisture, lots of saturated fat though
Brown sugar: boosts caramel notes and sweetness, use sparingly if watching sugar
Ground cinnamon: fragrant warmth, low calories, adds depth without extra sugar
Ground nutmeg: tiny pinch makes it cozy, aromatic, minimal calories
Pecans or walnuts: give crunch healthy fats and protein, but calorie dense
Vanilla ice cream: optional cool creaminess, adds more sugar but totally worth it

Ingredient Quantities

2 (21 ounce) cans apple pie filling

or about 6 cups peeled and sliced apples about 6 medium apples

1 box 15.25 ounce spice cake mix

1/2 cup unsalted butter 1 stick

1/4 cup packed light brown sugar optional but yummy

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans or walnuts optional

Vanilla ice cream for serving optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and grease a 9×13 inch baking dish lightly.

2. If using canned apple pie filling, pour the 2 (21 oz) cans into the dish and spread evenly; if using fresh apples, peel and slice about 6 medium apples (roughly 6 cups) and toss them with 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and the optional 1/4 cup packed light brown sugar so they’re evenly coated.

3. Spread the apple layer level in the dish, making sure the fruit is fairly flat and even.

4. Sprinkle the entire 1
5.25 oz box of spice cake mix evenly over the apples; dont stir it in, just cover the fruit so there are no big gaps.

5. If using nuts, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix now for crunch.

6. Melt 1/2 cup unsalted butter (1 stick) and either drizzle it slowly and evenly over the top so the dry mix gets moistened, or cut the butter into thin pats and dot them across the surface; try to get butter over the whole pan so the topping bakes crisp and golden.

7. If you like extra caramel notes, sprinkle a little of the optional 1/4 cup brown sugar over the top before baking.

8. Bake uncovered about 35 to 45 minutes, until the top is golden brown and the filling is bubbling at the edges; if the top browns too fast, tent loosely with foil for the last 10 minutes.

9. Let the dump cake cool 10 to 15 minutes so the filling sets up a bit, then serve warm with optional vanilla ice cream. Dont worry if it’s a little messy, it still tastes amazing.

Equipment Needed

1. 9×13 inch baking dish
2. Measuring cups and measuring spoons
3. Large mixing bowl
4. Wooden spoon or rubber spatula
5. Can opener if using canned filling, dont forget a paring knife and vegetable peeler for fresh apples
6. Cutting board
7. Microwave safe bowl or small saucepan to melt the butter
8. Oven mitts and a cooling rack or trivet
9. Optional baking sheet to catch any drips while baking

FAQ

Can I use fresh apples instead of the canned apple pie filling? Yes, you can. Use about 6 cups peeled and sliced apples (roughly 6 medium apples), toss them with the cinnamon and nutmeg and a little sugar if you like, then proceed the same way. Fresh apples might need a few extra minutes in the oven so check for bubbly filling.

What pan size, oven temp and bake time should I use? A 9×13 inch baking dish is perfect. Bake at 350°F for about 40 to 50 minutes, or until the top is golden brown and the filling is bubbling. If you used fresh apples and they were extra juicy, add 5 to 10 minutes.

Can I make this gluten free or vegan? Yes. For gluten free use a certified gluten free spice cake mix. For vegan, swap the butter for a plant based stick and check the cake mix for egg or milk ingredients or pick a vegan labeled mix. Results may vary a bit but it still works tasty.

Do I have to use nuts or brown sugar? No, both are optional. Chopped pecans or walnuts add crunch and brown sugar gives a deeper caramel flavor, but you can leave them out for a simpler dessert.

How should I store and reheat leftovers? Store covered in the fridge for up to 4 to 5 days. Reheat single servings in the microwave for 20 to 40 seconds or warm the whole dish in a 350°F oven until heated through. Serve with vanilla ice cream if you want.

Can I assemble ahead or freeze it? You can assemble and refrigerate overnight, then bake next day. For freezing, bake first, cool, then wrap tightly and freeze up to 2 months. Thaw in the fridge and reheat in the oven. You can also freeze unbaked assembled cake but bake time may be longer and results are less consistent.

Apple Spice Dump Cake Recipe! Substitutions and Variations

Apple pie filling or fresh apples: If you don’t have canned, use about 6 cups peeled & sliced apples tossed with 1/3 cup granulated sugar, 1 tsp cinnamon and 1 tsp lemon juice. You can simmer 5 minutes to soften or just dump them in raw, it’ll bake up fine.
Spice cake mix: Swap with a plain yellow or butter cake mix plus 2 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp nutmeg to mimic the spice mix. Or use a pumpkin spice or carrot cake mix for a warmer flavor.
Unsalted butter (1/2 cup): Use 1/2 cup melted salted butter (skip any added salt) or 1/2 cup melted coconut oil for a dairy free option, note coconut oil will change the flavor a bit.
Pecans or walnuts: Substitute chopped almonds, pepitas, or for a nut free crunch use 1/2 cup old fashioned oats mixed with 2 tbsp brown sugar. You can also omit if someone has allergies.

Pro Tips

1) Use two kinds of apples, one tart and one sweet like Granny Smith and Honeycrisp, slice about 1/4 inch thick so they hold texture, and toss the slices with a tablespoon of cornstarch and a squeeze of lemon juice so the filling isn’t watery and sets up better.

2) Freeze the stick of butter for 15-20 minutes then grate or thinly slice it over the dry cake mix instead of fully melted butter, it gives a flakier, crumblier topping that browns nicer.

3) Toast the pecans or walnuts in a dry skillet until fragrant, let them cool and then sprinkle on top, they’ll stay crunchy and taste way fresher, also try adding a tablespoon of quick oats to the cake mix for extra texture.

4) Bake the pan on a rimmed baking sheet to catch any drips and let the finished cake rest at least 15 to 20 minutes before scooping so the filling firms up, that way it won’t run all over the serving plate and it’s easier to dish.

Apple Spice Dump Cake Recipe!

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Apple Dump Cake Recipe that combines spice cake mix and apple pie filling with one unexpected ingredient you probably already have.

Servings

servings

Calories

356

kcal

Equipment: 1. 9×13 inch baking dish
2. Measuring cups and measuring spoons
3. Large mixing bowl
4. Wooden spoon or rubber spatula
5. Can opener if using canned filling, dont forget a paring knife and vegetable peeler for fresh apples
6. Cutting board
7. Microwave safe bowl or small saucepan to melt the butter
8. Oven mitts and a cooling rack or trivet
9. Optional baking sheet to catch any drips while baking

Ingredients

2 (21 ounce) cans apple pie filling
or about 6 cups peeled and sliced apples about 6 medium apples
1 box 15.25 ounce spice cake mix
1/2 cup unsalted butter 1 stick
1/4 cup packed light brown sugar optional but yummy
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts optional
Vanilla ice cream for serving optional

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish lightly.
If using canned apple pie filling, pour the 2 (21 oz) cans into the dish and spread evenly; if using fresh apples, peel and slice about 6 medium apples (roughly 6 cups) and toss them with 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and the optional 1/4 cup packed light brown sugar so they're evenly coated.
Spread the apple layer level in the dish, making sure the fruit is fairly flat and even.
Sprinkle the entire 1
25 oz box of spice cake mix evenly over the apples; dont stir it in, just cover the fruit so there are no big gaps.
If using nuts, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix now for crunch.
Melt 1/2 cup unsalted butter (1 stick) and either drizzle it slowly and evenly over the top so the dry mix gets moistened, or cut the butter into thin pats and dot them across the surface; try to get butter over the whole pan so the topping bakes crisp and golden.
If you like extra caramel notes, sprinkle a little of the optional 1/4 cup brown sugar over the top before baking.
Bake uncovered about 35 to 45 minutes, until the top is golden brown and the filling is bubbling at the edges; if the top browns too fast, tent loosely with foil for the last 10 minutes.
Let the dump cake cool 10 to 15 minutes so the filling sets up a bit, then serve warm with optional vanilla ice cream. Dont worry if it's a little messy, it still tastes amazing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.