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This easy apple dump cake made with fresh apples takes less than 15 minutes to prep and only requires 6 ingredients! So simple to make but always a crowd pleaser, especially with a big scoop of vanilla ice cream! Prep the recipe in the same dish you bake it in for less mess to clean up!!
This Apple Dump Cake is the easiest fall recipe to make–it’s one of my favorite apple desserts ever and it’s easy to see why!
The butter melts into the cake mix creating a rich, crumbly topping over top of the gooey apple layer, it’s like magic! Dump cake recipes are always a win!
Try these other cozy fall desserts too: Apple Cranberry Crisp, Apple Crumble Bars, No Bake Caramel Apple Cheesecake, Apple Cinnamon Biscuit Bake, Cream Cheese Apple Cobbler, and this Puff Pastry Apple Tart, Pumpkin Pie Crumble.
Why We Love This Apple Dump Cake Recipe
The only dish you will dirty is the pan you bake it in! Less dishes to clean in the end. This entire dessert recipe is made in the baking pan so it makes life that much easier!
You will only need 6 ingredients. Yes, SIX! Minimal and simple ingredients makes for a super easy dessert recipe. And during the fall season, I always have all of these ingredients on hand so can whip it up any time!
It’s like homemade apple pie, but so much easier! This easy apple dump cake recipe has the flavors of apple pie or even your favorite apple crumble but with minimal time and effort to make. Cozy like the pie, but easier than pie!
Prep time is only 15 minutes. It make take a bit to bake, but prep time is quick and simple. Slicing and peeling the apples for the apple filling is what will take the most effort and it’s not too much overall!
If you are a fan of dump cakes, my other favorite is this Blueberry Lemon Dump Cake. Berry season is not complete without it!
Ingredient Notes
- spice cake mix: You can technically use a spice cake mix or a box of yellow cake mix. Use a dry cake mix, you do not need to bake it in advance. I have made this apple dump cake recipe with both and while both are delicious, the spice cake mix really adds richness and warm, cozy flavor. Yellow cake mix will taste more like a traditional apple cobbler. If you opt for a yellow cake, you can add a teaspoon of cinnamon to the mix for a touch more spice if desired.
- apples: Using fresh apples is a must for me in this recipe as compared to other dump cakes that use canned apples. Typically we use Fuji apples. These and Gala apples are my favorite. Some people prefer more tart apples such as granny smith apples or honeycrisp apples are another popular option. Whatever you do, choose your favorite. Check this out for other options.
- cinnamon: All the cinnamon and really a pinch of nutmeg or another warm spice added in is also great in this recipe. You are welcome to use an apple pie spice if you prefer!
- butter: unsalted butter is our preference, but salted will work. Have at least 2 sticks on hand for this recipe. I don’t use melted butter when making dump cakes, I find that lining up sliced pieces of butter works best.
Step-By-Step Instructions
Step 1: Peel and slice the apples. You can slice them as small as you like. I make them bite sized sometimes and longer slivers others–up to you! The longer, sliced apples allow less of the cake mix to fall through and the apples are much gooier. Add the apples to a greased 9×13 inch baking dish. Add in the cinnamon and sugars.
Step 2: Toss to evenly coat and then press the apples down to make an even layer. This does not have to be perfect by any means.
Step 3: Sprinkle 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. 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.
Step 4: Bake 45-55 minutes in preheated oven, until golden brown and apples are bubbling. Allow to cool slightly and serve or chill until ready and warm up before serving. Top with a big scoop of vanilla ice cream and maybe a caramel drizzle and you are set!
Recipe Tips
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.
Another time saving tip: don’t peel the apples. Some people don’t mind the apple peels, some do. If you are trying to cut down on time and want to use fresh apples still, just skip peeling them!
Storage
Store leftover apple dump cake in an airtight container in the refrigerator for up to 5 days. This recipe can be served cool, at room temperature or warmed up. To reheat, bake uncovered in oven preheated to 350°F for about 15-20 minutes. If it seems to be too brown, you can loosely tent with foil.
You can freeze this as well. Allow the cake to cool completely and then store in a freezer safe container, sealed air tight. Freeze for up to 3 months.
Other Fall Dessert REcipes
- Pumpkin Pie Crumble
- Pumpkin Spice Molasses Cookies with Maple Cream Cheese Frosting
- No Bake Caramel Apple Cheesecake
- Mini Pumpkin Pies
- S’mores Skillet Brownie
- Nutella Crumble Bars
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Easy Apple Dump Cake
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch pan well with butter.
- Peel and slice apples into 1/4 inch thick pieces, bite sized or long slices. 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 trying to cover completely.
- 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 about 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you melt the butter?
I know people do melt the butter for these recipes but I don’t suggest it. Using the cold butter allows you to cover the entirety of the cake mix and are less likely to not get to certain spots. It’s easy to check in and then see if the butter hasn’t gotten a certain area well as it melts.
Made this for Xmas eve and it was a hit! Used the smaller box of cake mix and it was fine. My family loved it ❤️🎅🏼
Not a big fan of spice cake mix any other suggestions?
You can definitely use a yellow cake mix! If you want to sprinkle some cinnamon into the cake mix for a warmer spice in the topping you can!
On the cinnamon you put 1T. Is that teaspoon (tsp) or tablespoon (tbs)?
Hi! A tablespoon!
Made this tonight with red delicious apples, they baked well. I used spice cake didn’t notice it was a smaller 13.oz box. Definitely need a bigger box. Otherwise easy, the house smells great and desert with ice cream was fantastic!
Will be baking again!
Thanks so much for sharing! And yes, the boxed cake mixes can come in a variety of sizes–glad it worked out ok still!
Can I use margarine instead of butter?
Hi! Margarine should work fine in place of the butter in this recipe!
This is absolutely delicious! I gave some to my friend and she offered to pay me for a full one for her family’s Thanksgiving dessert! Everyone I’ve given some to loves it! Thank you so much for this recipe!
So did you make it for them??? Make that money!! 🤣 I love it!
Can I do this in a Bundt pan and if so, will cooking time and temp be the same?
Hi Debbie! I haven’t baked this in a bundt pan before but I imagine you still could. Just know it will be a scoopable dessert so not one that will hold the bundt pan shape. I imagine baking time will be similar, you know it is finished when the top is golden brown and the butter has baked in and apples are bubbling. Keep me posted on how it goes!
So easy and so delicious!
Just as I hoped it would be! Thanks so so much!