Warm apple pie filling topped with an easy crumble made with cake mix. This Apple Dump Cake is one of the most popular apple dessert recipes on this site! Grab a box of cake mix and let's start baking because dessert is going to be extra good today!
Using a cake mix as a crumb topping is one of my cake mix hack recipes. Apple Dump Cake is also a recipe where you literally dump everything in a casserole dish and bake!
Dump cake recipes are Easy Desserts everyone should have in their recipe box. Putting these recipes together is fast. AND...they taste amazing!
Looking for more Dump Cake Recipes? Try my Apple Dump Cake Recipe, Cinnamon Toast Crunch Dump Cake or my Air Fryer Peach Dump Cake...yum!
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Apple pie filling
- Yellow cake mix
- Brown sugar
- Ground cinnamon
- Chopped pecans
Step 1 | Layer the Ingredients
- Layer the two cans of apple pie filling in the bottom of a 9X11 baking dish that's been sprayed with non-stick baking spray. Then stir in the cinnamon.
- Open the bag of yellow cake mix and sprinkle on top of the apples. Then add the brown sugar and chopped pecans.
- The final step is to top the ingredients with the butter which helps make the crumble topping even more delicious.
Step 2 | Baking Instructions
Bake in a 350 degree oven for about 45 minutes or until the top is nicely browned and the cake is bubbling.
Tips for Baking and Serving
- The most important tip is to make sure to spread out the cake mix so there are not large mounds on top of the apples.
- Sometimes, no matter how well you think you've distributed the cake mix, you'll see clumps starting to form.
- If you notice clumps, take a fork and break up any clumps, then return the cake to the oven to continue baking.
- You can also try making this apple dump cake using a spice cake mix!
- This easy recipe is delicious warm from the oven but you may want it to cool down just a bit so you can add a scoop of vanilla ice cream or freshly made whipped cream.
There are so many ways you can prepare or change up this recipe:
- Pie Filling - if you don't have apple pie filling, use peach, cherry or blueberry.
- Too Sweet? - if you feel apple pie filling is too sweet for you, add a small can of crushed pineapple to the mixture.
- Add Nuts - add crushed pecans or walnuts to the top of the cake mix before adding the butter for an extra added crunchy topping.
- Any leftovers should be covered and stored in the refrigerator for up to five days.
- Apple Dump Cake can be frozen in an airtight container for up to 3 months.
- Allow the dessert to thaw in the refrigerator the night before you want to serve it.
- Reheat it in a preheated 350° F oven until warmed through.
Frequently Asked Recipe Questions
Leftovers can be left at room temperature for about a day. I would refrigerate any leftovers just to be safe though. You can expect this recipe to last in the refrigerator for up to one week.
You can easily substitute the canned pie filling in this recipe by making a homemade apple pie filling like my Homemade Apple Pie Recipe and then add the cake mix to the top and bake as directed in this recipe.
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Apple Dump Cake
Apple Dump Cake – warm apple pie filling topped with an easy crumble made with cake mix and chopped pecans.
- 2 cans apple pie filling
- 1 box yellow cake mix
- Butter; one stick
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup to ½ cup chopped pecans
- Preheat your oven to 350 degrees.
- In a 9X11 baking dish, that has been sprayed with non-stick cooking spray, add the two cans of apple pie filling.
- Sprinkle Cinnamon over the apple pie filling.
- Next, sprinkle the cake mix on top.
- Add the brown sugar to the top.
- Then add the chopped pecans to the top.
- Finally add the sliced butter to the top.
- Bake for 45 minutes or until the edges are hot and bubbly.
This easy recipe is delicious warm from the oven but you may want it to cool down just a bit so you can add a scoop of vanilla ice cream or freshly made whipped cream.
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Amount Per Serving: Calories: 485Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 30mgSodium: 594mgCarbohydrates: 78gFiber: 2gSugar: 50gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2018 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Janice Stevenson says
OMG!!! This turned out SOOOOOOO good! My only twist to the recipe was I put a teaspoon of Vanilla in the peach juice. I also mixed a 1/4 cup of light brown sugar with 1/2 cup of mashed up cereal that I sprinkled for a topping with cinnamon lightly dusted over the topping.
This would be perfect with a hot cup of coffee. What an easy recipe to make. Thanks for sharing at Merry Monday.
Paula Adams says
Mine was still mostly dry cake mix, so I stirred it all together and baked it another 5 minutes. I've had this another with eggs in it that was very good.
I'm glad you were able to make the recipe work for you. Thanks for visiting!
Jim Smith says
This tastes wonderful. I followed your directions to the T. The only issue I have is that in my case a lot of the cake mix was still powdery and dry. Is this supposed to happen? Do you have a fix? Jim
Next time you make the recipe, pull the cake out of the oven at about halfway through baking and using a fork, break up any lumps of cake mix that are forming during the baking. That should help next time. Thanks for the feedback Jim!
happy wheels says
This is also a very good post which I really enjoy reading
This was a delicious recipe. The only thing is the cook time was 45 minutes not 20 or 30.
Oh wow, that's a huge difference. I'm glad you were able to gauge the baking time accordingly to your oven. Thank you for sharing this. I'm going to make a note and check next time I bake this recipe. It's always been ready in 25 minutes for me. 🙂
I'm at 35 minutes with barely any cooking done. I added more butter and will put it back in for 10 more minutes now that I know it could take longer.
Recipe card has been updated to show new cooking time. Thanks!
Lois, This cake looks so easy and quick, my kind of baking! You're one of my features tonight at SYS! Please come back and join our party again!
Thank you for visiting and for featuring my recipe!
LOOKS SO YUMMY!!! Thanks for sharing the recipe 🙂
can you use fresh apples if so how would you do it
I have never made this with fresh apples, so I wouldn't be able to give you instructions. Thank you for visiting!
Linda on Poinsettia Drive says
Yum. Hi, love your post. I have a new blog party and would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You'll get large picture exposure and shout outs on all of my social media sites. You may get PINKED and you'll get even more exposure! I hope you'll come by. poinsettiadr.com
Healing Tomato says
This is my new favorite way to eat apples. This cake looks so delicious.