I layered apple pie filling with pecan pieces and crumbled yellow cake in the slow cooker to create a Crock Pot Apple Pie finished with a scoop of vanilla ice cream.

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I never expected a slow cooker dessert to flip my idea of simple but this Apple Dump Cake does. The surprising pairing of apple pie filling and yellow cake mix somehow becomes a nostalgic, messy, slightly addictive treat that makes people ask for the recipe.

You’ll spot it labeled Apple Pie Recipe Crockpot and it’s everywhere in Dump Cake Crockpot Recipes with wild little tweaks. I totally messed up the first batch and it still disappeared, so if you’re skeptical like me, give it a shot and see why folks keep coming back.

Ingredients

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Sweet tender apple chunks gives moisture and fiber, mostly carbs and natural sugars.
Adds soft crumb and sugary lift, mostly refined carbs with little protein.
Rich fat that makes it decadent, adds buttery flavor and keeps it moist.
Crunchy nutty texture, gives healthy fats, some protein and fiber.
Deep caramel sweetness helps caramelize the top, lots of simple sugars.
Warm spice duo tiny antioxidants, adds cozy aroma and autumn notes.
Optional but nice, rounds flavors and gives a sweet floral note.
Creamy cold counterpoint adds dairy fat and protein, balances sweet warm dessert.

Ingredient Quantities

2 (21 oz) cans apple pie filling

1 (15.25 oz) box yellow cake mix dry (or about 3 cups crumbled baked yellow cake)

1/2 cup unsalted butter, melted (or 1 stick)

3/4 cup pecan pieces, chopped a bit

1/4 cup packed light brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp vanilla extract (optional but nice)

Vanilla ice cream for serving, about 4 scoops

How to Make this

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1. Spray a 4 to 6 quart slow cooker with nonstick spray or rub with a little butter so the cake wont stick.

2. Dump the 2 cans (21 oz each) of apple pie filling into the crockpot and spread them into an even layer.

3. Stir 1 tsp vanilla extract into the apples if you want the flavor boost, its optional but nice.

4. Evenly sprinkle the 1
5.25 oz box of dry yellow cake mix (or about 3 cups crumbled baked yellow cake) over the apples; dont stir, just cover the fruit.

5. In a small bowl mix the 1/4 cup packed light brown sugar, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg with the 3/4 cup chopped pecan pieces so the spices coat the nuts.

6. Scatter that brown sugar pecan mix over the cake mix, then drizzle the 1/2 cup melted unsalted butter all over the top in an even pattern so most of the dry mix gets moistened.

7. Cover and cook on LOW for 2 to 3 hours (or HIGH for
1.5 to 2 hours) until the edges are bubbling and the top looks set and lightly browned; check at the shorter time cause slow cookers vary.

8. Turn off the cooker and let the dump cake rest 10 to 15 minutes with the lid on (or remove the lid for the last 10 minutes if you want a slightly firmer top).

9. Serve spoonfuls with scoops of vanilla ice cream, extra pecan pieces if you like, and crumble any leftover baked yellow cake over top for texture. Store leftovers covered in the fridge up to 4 days and reheat gently.

Equipment Needed

1. 4 to 6 quart slow cooker with lid
2. Measuring cups and measuring spoons for the cake mix, butter and spices
3. Small mixing bowl for the brown sugar, cinnamon and pecans
4. Rubber spatula or wooden spoon to spread the apples and cake mix
5. Can opener
6. Microwave safe cup or small saucepan to melt the butter
7. Cutting board and knife to chop the pecans if needed
8. Large serving spoon and an ice cream scoop for serving

FAQ

How long do I cook this in the crockpot and what setting should I use? Cook on low for about 2.5 to 3.5 hours, or on high for 1.5 to 2 hours, until the edges are bubbling and the top looks set; every crockpot heats a bit different so start checking early. If the top is soggy, take the lid off for the last 20 to 30 minutes or pop it under a hot oven for 8 to 12 minutes to get a crisper top.

Can I use fresh apples instead of canned apple pie filling? Yes, you can. Use about 6 cups peeled, sliced apples tossed with 1/2 cup sugar, 1 to 2 tablespoons flour, 1 tsp cinnamon, a pinch of nutmeg and a little lemon juice. Fresh apples usually need a bit more cook time, plan on the longer end of the crockpot time.

What if I have nut allergies or dont want pecans? Just leave them out, no problem. You can swap with chopped walnuts, rolled oats for crunch, or sunflower seeds if you need nut free crunch. Or skip the crunch entirely and add a sprinkle of cinnamon sugar on top before serving.

How do I avoid a soggy, mushy top? Spread the dry cake mix evenly over the apples and pour the melted butter in thin streams so it distributes, dont stir. Drain some of the excess syrup from the cans if your filling seems very runny. Leaving the lid off the last 20 to 30 minutes helps too, or transfer to a 350 F oven for 8 to 12 minutes to firm up the top.

Can I make this ahead, store it, or freeze it? Yes. Cool completely, cover and refrigerate up to 3 to 4 days. Reheat in the microwave for a single serving or in a 350 F oven for 10 to 15 minutes. To freeze, cool then pack in an airtight container for up to 2 to 3 months; thaw overnight in the fridge before reheating.

What about baking it in the oven or doubling the recipe? You can bake in a 9×13 pan at 350 F for about 35 to 45 minutes until bubbly and golden. To double, use a larger crockpot or two crocks, dont overcrowd the pot or it wont cook evenly. Lining the crockpot with a slow cooker liner or spraying well makes cleanup easier.

Apple Dump Cake (Crockpot) Recipe Substitutions and Variations

Apple pie filling
- Fresh apples: peel and slice 4-5 apples, toss with 1/2 cup sugar, 1 tsp cinnamon and 1 tbsp lemon juice, cook 5-10 min till slightly soft
- Frozen apple slices: thaw and drain, then toss with cinnamon and a little sugar
- Pear or peach pie filling: same volume, gives a different but tasty flavor
Yellow cake mix
- Spice or butter cake mix: use same amount for more warm flavor
- 3 cups crumbled baked yellow cake: if you want a homemade crumb topping instead
- Gluten free cake mix: 1:1 swap for GF needs
Unsalted butter (melted)
- Coconut oil (melted): similar texture, slight coconut taste
- Margarine or vegan butter: use same amount, good for dairy-free
- Ghee or clarified butter: richer flavor if you have it
Pecan pieces
- Walnuts: closest in texture and flavor
- Sliced almonds or chopped hazelnuts: slightly different but crunchy
- Rolled oats (toasted): for crunch if you need a nut-free option

Pro Tips

1) Toast the pecans first then chop so theyre crunchier and more flavorful, leave some bigger pieces for texture. Toasting only takes a few minutes in a dry skillet till they smell nutty.

2) Get the butter toasty warm before drizzling and distribute it in a few passes instead of dumping it all in one spot, or save a little and add it near the end if you want a less soggy center. This helps the dry cake mix moisten evenly instead of forming greasy clumps.

3) If your apple filling seems extra runny, thicken it a bit with a teaspoon or two of cornstarch mixed into a little cold water and stirred into the apples first, or drain a tiny bit of syrup away. Also let the finished cake rest 10 to 20 minutes after cooking so the juices set up, dont skip that.

4) For a crisper top remove the lid for the last 10 minutes of cooking or if your crockpot insert goes in the oven, pop it under the broiler for 1 to 3 minutes to brown. A splash of lemon juice or a tablespoon of bourbon stirred into the apples before cooking will brighten the flavor, trust me.

Apple Dump Cake (Crockpot) Recipe

Recipe by Sarah level

0.0 from 0 votes

I layered apple pie filling with pecan pieces and crumbled yellow cake in the slow cooker to create a Crock Pot Apple Pie finished with a scoop of vanilla ice cream.

Servings

servings

Calories

430

kcal

Equipment: 1. 4 to 6 quart slow cooker with lid
2. Measuring cups and measuring spoons for the cake mix, butter and spices
3. Small mixing bowl for the brown sugar, cinnamon and pecans
4. Rubber spatula or wooden spoon to spread the apples and cake mix
5. Can opener
6. Microwave safe cup or small saucepan to melt the butter
7. Cutting board and knife to chop the pecans if needed
8. Large serving spoon and an ice cream scoop for serving

Ingredients

2 (21 oz) cans apple pie filling
1 (15.25 oz) box yellow cake mix dry (or about 3 cups crumbled baked yellow cake)
1/2 cup unsalted butter, melted (or 1 stick)
3/4 cup pecan pieces, chopped a bit
1/4 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract (optional but nice)
Vanilla ice cream for serving, about 4 scoops

Directions

Spray a 4 to 6 quart slow cooker with nonstick spray or rub with a little butter so the cake wont stick.
Dump the 2 cans (21 oz each) of apple pie filling into the crockpot and spread them into an even layer.
Stir 1 tsp vanilla extract into the apples if you want the flavor boost, its optional but nice.
Evenly sprinkle the 1
25 oz box of dry yellow cake mix (or about 3 cups crumbled baked yellow cake) over the apples; dont stir, just cover the fruit.
In a small bowl mix the 1/4 cup packed light brown sugar, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg with the 3/4 cup chopped pecan pieces so the spices coat the nuts.
Scatter that brown sugar pecan mix over the cake mix, then drizzle the 1/2 cup melted unsalted butter all over the top in an even pattern so most of the dry mix gets moistened.
Cover and cook on LOW for 2 to 3 hours (or HIGH for
5 to 2 hours) until the edges are bubbling and the top looks set and lightly browned; check at the shorter time cause slow cookers vary.
Turn off the cooker and let the dump cake rest 10 to 15 minutes with the lid on (or remove the lid for the last 10 minutes if you want a slightly firmer top).
Serve spoonfuls with scoops of vanilla ice cream, extra pecan pieces if you like, and crumble any leftover baked yellow cake over top for texture. Store leftovers covered in the fridge up to 4 days and reheat gently.

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.