Apple Dump Cake
Cinnamon-spiced apple pie filling baked under a buttery golden crust of dry cake mix, assembled directly in one 9x13 pan with no bowl and no mixer.
Servings: 15 servings
Calories: 320kcal
Cost: 2
Equipment
- 9x13-inch baking dish
- measuring spoons
- butter knife for slicing butter
- spoon for pressing dry spots during baking
- wire cooling rack
Ingredients
- 2 cans (21 oz each) apple pie filling
- 1 tsp ground cinnamon
- 1 box (15.25 oz) yellow cake mix, dry
- 1 cup (2 sticks) cold unsalted butter, thinly sliced
- 3/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish, making sure to coat the corners.
- Spread both cans of apple pie filling evenly across the bottom of the baking dish. Sprinkle with the cinnamon and stir lightly right in the pan.
- Sprinkle the dry yellow cake mix evenly over the apples, breaking up any large clumps with your fingers. Do not stir.
- If using, scatter the chopped pecans evenly over the cake mix.
- Arrange the thin slices of cold butter evenly over the surface in rows, covering as much of the dry cake mix as possible.
- Bake for 50 to 55 minutes, until the topping is deep golden brown and the filling bubbles around the edges. About halfway through baking, gently press any dry, powdery spots into the fruit with the back of a spoon.
- Cool the cake in the pan for 15 to 20 minutes before serving.
Notes
Cold, thinly sliced butter covers the surface more evenly than melted butter and helps prevent dry floury patches. Never stir the dry cake mix into the apples—the separate layer is what forms the crisp topping. Store leftovers covered in the refrigerator for up to 4 days. Reheat the entire pan at 300°F for about 15 minutes or warm individual servings in the microwave for about 25 seconds. This dessert can be baked a day ahead and rewarmed before serving.