I’m excited to share my Apple Dump Cake Recipe that uses just four ingredients and no mixing bowl, so you can have a homemade apple cake ready in under an hour.

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I love finding shortcuts that actually taste like effort, so this Apple Dump Cake Recipe became my lazy night showstopper. Make this easy apple dessert with just FOUR ingredients, you don’t even need a mixing bowl — sorry that was almost a pun, but really, you just use a baking dish.

The contrast of warm apple pie filling and a blanket of yellow cake mix bakes into crunchy edges and a gooey middle that folks get oddly protective about. It’s in my 4 Ingredient Recipes rotation and shows up whenever I need a fast crowd pleaser.

Try it, you might be surprised.

Ingredients

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apple pie filling: sweet soft apples lots of carbs and sugar, some fiber but processed
yellow cake mix: adds sweetness and structure mostly refined carbs and little protein
unsalted butter: rich fat makes crust golden and tender heavy in calories tho
ground cinnamon: warm spice almost no calories adds fragrant sweetness balances sugar

Ingredient Quantities

2 (21 oz) cans apple pie filling

1 (15.25 oz) box yellow cake mix

1/2 cup (1 stick) unsalted butter

1 teaspoon ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish or spray with nonstick spray.

2. No mixing bowl needed: open both (21 oz) cans of apple pie filling and dump them straight into the dish, spreading them into an even layer with a spatula or the back of a spoon.

3. Sprinkle the 1 teaspoon ground cinnamon evenly over the apples so every bite gets some spice.

4. Pour the entire 1
5.25 oz box of yellow cake mix over the apples, covering them completely. Dont try to mix it in, just sprinkle it and pat gently so theres an even top.

5. Melt 1/2 cup (1 stick) unsalted butter in the microwave in 20 second bursts or on the stove until fully liquid. If you prefer, slice the butter thinly and dot across the top for a chunkier crust.

6. Drizzle the melted butter evenly over the dry cake mix, aiming to wet most of it so it bakes into a golden crust; use a spoon to help distribute if needed.

7. Let the pan sit for 2 to 5 minutes so the butter soaks down a bit, that helps avoid huge dry pockets, then give the top one light tap to settle it.

8. Bake uncovered at 350°F for 45 to 50 minutes, until the top is deep golden and you see the apple filling bubbling at the edges. If top browns too fast, tent loosely with foil last 10 minutes.

9. Cool 10 to 15 minutes so the filling thickens up, then serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the fridge for 3 to 4 days and reheat in the oven or microwave.

Equipment Needed

1. 9×13 inch baking dish for the apples and cake mix
2. Can opener for the two cans of apple pie filling
3. Rubber spatula or the back of a spoon to spread the apples evenly
4. Measuring spoon (1 tsp) for the cinnamon
5. 1/2 cup measuring cup or a set of measuring cups for the butter
6. Microwave safe bowl or small saucepan to melt the butter
7. Tablespoon or regular spoon to drizzle and help spread the melted butter
8. Oven mitts and a potholder, plus a sheet of foil to tent if the top browns too fast
9. Serving spoon or ice cream scoop for serving warm with ice cream

FAQ

Can I bake this at a different temperature? Yes you can, but I stick with 350°F for about 45 to 55 minutes. You want the top golden and apple juices bubbling around the edges. If the top's browning too fast cover loosely with foil and finish baking.

Can I use fresh apples instead of canned apple pie filling? Yes, fresh apples work great. Use about six cups thinly sliced, toss with a little sugar, the teaspoon of cinnamon, and a splash of lemon juice, and either cook them briefly on the stove or add 10 to 15 extra minutes to the bake time so they get tender.

Why is my dump cake soggy in the middle? Usually too much liquid or the cake mix packed down. Drain a bit of the apple filling syrup next time, don't press the dry cake mix into the apples, and make sure melted butter is drizzled evenly so it soaks in but not drowns the mix. Also bake until juices bubble, that helps set the center.

Can I make this gluten free or dairy free? Yes. Swap the yellow cake mix for a gluten free boxed mix, and use vegan buttery spread or coconut oil in place of unsalted butter. Baking time may change a little so keep an eye on it.

How should I store and reheat leftovers? Cool completely, then cover and keep at room temp up to two days or refrigerate up to four days. Reheat single servings in the microwave for 20 to 40 seconds or warm the whole pan in a 300°F oven until heated through. It's awesome with vanilla ice cream.

Any simple ways to change it up? Yep, stir a half cup chopped nuts or old fashioned oats into the top for crunch, sprinkle extra cinnamon or nutmeg, add a caramel drizzle before serving, or fold in a cup of raisins or chopped dried cranberries for extra chew and flavor.

Apple Dump Cake Recipe Substitutions and Variations

Fresh apples instead of canned filling: about 4 medium apples, peeled and sliced (Granny Smith or Honeycrisp), toss with 1/3 cup sugar, 1 tbsp lemon juice and 1 tbsp cornstarch, simmer 5-8 minutes till thickened, cool a bit then dump in pan, it’s easy.
Different cake mix or homemade dry topping: swap the yellow cake mix for a spice or gluten free cake mix 1:1, or whisk 2 cups all purpose flour, 1 1/2 cups sugar, 2 tsp baking powder and 1/2 tsp salt to make a quick DIY topping.
Butter swaps: use 1/2 cup melted coconut oil or 1/2 cup melted ghee or 1/2 cup salted butter (use cup for cup), if using salted cut back on any extra salt.
Cinnamon alternatives: use 1 tsp apple pie spice or 1/2 tsp ground nutmeg plus 1/2 tsp ground allspice, works great if you’re out of straight cinnamon.

Pro Tips

1) Freeze the butter for 15 to 20 minutes then grate it over the dry cake mix with a box grater. The tiny cold shreds melt slower and make a flakier, less soggy top. If you prefer melted butter just heat gently, dont let it brown or the top can taste bitter.

2) Add texture so it’s not just soft cake on apples. Stir about 1/2 to 3/4 cup rolled oats or chopped pecans into the boxed mix before you pour butter, or sprinkle a few tablespoons of coarse brown sugar on top for crunch and caramel notes.

3) Brighten the apples with a quick boost, it really helps. Stir a tablespoon of lemon juice or a teaspoon of vanilla into the canned filling, or mix in 1/4 teaspoon nutmeg for warming spice. Little tweaks like that stop the filling from tasting flat.

4) Watch the bake and let it rest. Rotate the pan halfway through baking so it browns evenly, tent with foil if the top looks too dark, and cool at least 15 to 20 minutes so the filling sets. Reheat single servings in the microwave for 30 to 45 seconds or crisp them back up in a 325 F oven for 8 to 10 minutes.

Apple Dump Cake Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m excited to share my Apple Dump Cake Recipe that uses just four ingredients and no mixing bowl, so you can have a homemade apple cake ready in under an hour.

Servings

servings

Calories

323

kcal

Equipment: 1. 9×13 inch baking dish for the apples and cake mix
2. Can opener for the two cans of apple pie filling
3. Rubber spatula or the back of a spoon to spread the apples evenly
4. Measuring spoon (1 tsp) for the cinnamon
5. 1/2 cup measuring cup or a set of measuring cups for the butter
6. Microwave safe bowl or small saucepan to melt the butter
7. Tablespoon or regular spoon to drizzle and help spread the melted butter
8. Oven mitts and a potholder, plus a sheet of foil to tent if the top browns too fast
9. Serving spoon or ice cream scoop for serving warm with ice cream

Ingredients

2 (21 oz) cans apple pie filling
1 (15.25 oz) box yellow cake mix
1/2 cup (1 stick) unsalted butter
1 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish or spray with nonstick spray.
No mixing bowl needed: open both (21 oz) cans of apple pie filling and dump them straight into the dish, spreading them into an even layer with a spatula or the back of a spoon.
Sprinkle the 1 teaspoon ground cinnamon evenly over the apples so every bite gets some spice.
Pour the entire 1
25 oz box of yellow cake mix over the apples, covering them completely. Dont try to mix it in, just sprinkle it and pat gently so theres an even top.
Melt 1/2 cup (1 stick) unsalted butter in the microwave in 20 second bursts or on the stove until fully liquid. If you prefer, slice the butter thinly and dot across the top for a chunkier crust.
Drizzle the melted butter evenly over the dry cake mix, aiming to wet most of it so it bakes into a golden crust; use a spoon to help distribute if needed.
Let the pan sit for 2 to 5 minutes so the butter soaks down a bit, that helps avoid huge dry pockets, then give the top one light tap to settle it.
Bake uncovered at 350°F for 45 to 50 minutes, until the top is deep golden and you see the apple filling bubbling at the edges. If top browns too fast, tent loosely with foil last 10 minutes.
Cool 10 to 15 minutes so the filling thickens up, then serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the fridge for 3 to 4 days and reheat in the oven or microwave.

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.