This easy Apple Dump Cake takes no more than 15 minutes to prep and is 6 ingredients! Prep the recipe in the same dish you bake it in for less mess to clean up!!
Cozy fall desserts are a staple when the cooler weather hits. And apple EVERYTHING is at the top of the list for must haves for me!
This Apple Dump Cake is the easiest dessert you to make--aside from just scooping out ice cream from a container, or eating it from the pint.
The only dish you will dirty is the pan you bake the apple crumble like dessert in and you will only need 6 ingredients. Yes, SIX!
I am a big fan of baking dump cakes--they are exactly what you think, a dump and go, easier than anything dessert. And they are rich and delicious with the same coziness of a crumble recipe, with half the work, if that!
If you are a fan, my summer favorite is this Blueberry Lemon Dump Cake. So you are now all set for dump cakes, one for cold weather and one for warm weather, right?!
What you need to make this recipe:
- I use Fuji apples. These and Gala apples are my favorite. Some people prefer more tart apples and that is fine as well. Whatever you do, choose your favorite. That is a must. Check this out for other options.
- Spice cake mix or a yellow cake mix--that is THE question. I prefer the yellow cake but everyone else liked the spice cake mix better. Who am I to argue? If you opt for a yellow cake, you can add a teaspoon of cinnamon to the mix for a touch more spice if desired.
How to make this recipe:
Let me tell you, easy as pie, but easier!
Peel and slice the apples up. Layer them into a 9x13 baking dish that has been sprayed with oil. Add in the cinnamon and sugars and toss to evenly coat all of the apples. (steps 1-3)
From there, spread the cake mix evenly over the apple cinnamon mixture. Slice the butter into very thin slices and spread them out evenly all over the cake mix. (steps 4-5)
You can even put them closer together than I did in this photo (step 5) because you don't want any spot not hit with the butter when it bakes. I go in half way through and add little pieces of butter to any dry spots when baking.
Bake until golden crisp and apples are bubbling (step 6). Allow to cool slightly and serve or chill until ready and warm up before serving.
Notes:
- For best results, have extra butter on hand for back up. About half way through baking, make sure there aren't any dry spots where the butter was not absorbed. Add small pieces of butter over these parts. That way you will have a moist top layer throughout!Spice cake mix tends to need a bit more butter than the yellow cake mix. You most likely won't need more with the yellow cake mix.
- For a SUPER quick version, you could use two cans of apple pie filling and cover the filling with the cake mix. I much prefer the fresh apples but I get it, sometimes time isn't on our side.
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Try these other delicious treats:
- Pumpkin Pie Crumble
- Pumpkin Spice Molasses Cookies with Maple Cream Cheese Frosting
- No Bake Caramel Apple Cheesecake
- S'mores Skillet Brownie
- Nutella Crumble Bars
- Champagne Lemon Bundt Cake
Apple Dump Cake
Ingredients
- 1 box spice cake mix (15.25 oz.)--yellow cake works too
- 6-7 medium apples, peeled and sliced
- 2 tsp cinnamon
- ⅓ c brown sugar, packed
- ½ c sugar
- ¾ c butter (more as needed, see below)
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch pan well with butter.
- Peel and slice apples into small, 1/4 inch thick pieces. Layer them evenly in the greased baking pan. Add the sugar, brown sugar and cinnamon to the apples and toss to coat evenly. Pour the dry cake mix over top of the apples and spread evenly.
- Thinly slice the butter and evenly spread over top of the cake mix. If the butter pieces touch, that is okay!
- Bake the dump cake for about 45-55 minutes, checking to make sure there are no dry spots about half way through. If you see any areas where the butter has not melted into, add a slice of butter to cover the area and continue baking. The apples will be bubbling and the top layer will be golden brown when the apple dump cake is ready.
- Allow to cool for 15 minutes before serving. Store in the refrigerator sealed for up to one week.
Notes
- For best results, have extra butter on hand for back up. About half way through baking, make sure there aren't any dry spots where the butter was not absorbed. Add small pieces of butter over these parts. That way you will have a moist top layer throughout!Spice cake mix tends to need a bit more butter than the yellow cake mix. You most likely won't need more with the yellow cake mix.
- For a SUPER quick version, you could use two cans of apple pie filling and cover the filling with the cake mix. I much prefer the fresh apples but I get it, sometimes time isn't on our side.
So easy and so delicious!
Just as I hoped it would be! Thanks so so much!