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Dump cake is similar to a cobbler, except cobbler uses a biscuit or pie crust topping, whereas dump cake uses dry cake mix. Be sure that you use only the dry cake mix, do not make it into a batter. 

I love that this cake is SO simple to make and tastes heavenly. My favorite part is the cake layer on the top, but the filling just hits the spot.

Best part, if you’re not feeling apple just choose your favorite fruit filling! Serve this up with fresh whipped cream or a scoop of vanilla ice cream.

Why we think you’ll love it:

  • Practically foolproof. You can’t mess this up, so it’s perfect for new bakers or anyone who wants a delicious dessert with zero stress!
  • Tastes just like home. This cake is so warm, homey, and comforting, making it the perfect treat to share with family and friends.
  • Super quick to throw together. You’ll love that you can have this heavenly cake ready for the oven in just 10 minutes!
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Ingredients for apple dump cake laid out.

Apple Dump Cake Ingredients

  • 1 (18.25 ounces) package spice cake mix or carrot cake mix
  • 1 ½ cups apple pie filling
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 1 tablespoon sugar
  • ¾ cup butter sliced into 24 sections
  • 1 cup chopped pecans
Apple layer for apple dump cake.
Cake layer topped with butter for apple dump cake recipe.
Layering apple dump cake in a baking dish.
Scooping out apple dump cake from a casserole dish.

How to Make Apple Dump Cake

  1. PREP. Preheat oven to 350 degrees.
  2. FILLING. Pour apple pie filling (1 ½ cups) into a greased 9×13 pan, and set aside.
  3. Mix together cinnamon, nutmeg, allspice and sugar and sprinkle over the apple pie filling in the pan.
  4. CAKE LAYER. Sprinkle cake mix evenly over apple pie filling and spices. Place butter evenly over cake mix. Sprinkle with chopped pecans.
  5. BAKE + SERVE. Bake for 40 – 45 minutes, until cake is golden and bubbly. Serve warm or at room temperature and top with whipped cream or vanilla ice cream.

Kristyn’s Recipe Tips

  • Crock Pot: you can make this cake in the crockpot, just note that it won’t have as crisp of a crust.
    • Grease the slow cooker with cooking spray and spread the pie filling on the bottom of the crock pot. Sprinkle on sugar and spices.
    • In a separate bowl, stir melted butter and the the cake mix together.
    • Spread the cake mixture over the pie filling. Add pecans.
    • Cover and cook on HIGH for 2 hours or Low for 4 hours. 
  • Try carrot cake mix or yellow cake mix 
  • Substitute the can of apple pie filling with another flavor of pie filling such as cherry or pumpkin pie.
  • For more of a crumble topping, sprinkle oats or coconut on top before baking. 
5 from 21 votes

Apple Pie Dump Cake

By: Kristyn Merkley
Crisp apple dump cake is an easy homemade dessert that is homey and delicious! It's heavenly with a scoop of vanilla ice cream.
Servings: 15
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes

Equipment

Ingredients 

  • 1 (18.25 oz) package spice cake mix or carrot cake mix
  • 1 ½ cups apple pie filling
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 1 tablespoon sugar
  • ¾ cup butter sliced into 24 sections
  • 1 cup chopped pecans

Instructions 

  • Preheat oven to 350 degrees.
  • Pour apple pie filling (1 ½ – 2 cups) into a greased 9×13 pan, and set aside.
  • Mix together cinnamon, nutmeg, allspice and sugar and sprinkle over the apple pie filling in the pan.
  • Sprinkle cake mix evenly over apple pie filling and spices. Place butter evenly over cake mix. Sprinkle with chopped pecans.
  • Bake for 40 – 45 minutes, until cake is golden and bubbly. Serve warm or at room temperature and top with whipped cream or vanilla ice cream.

Nutrition

Calories: 403kcal, Carbohydrates: 55g, Protein: 3g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 393mg, Potassium: 216mg, Fiber: 2g, Sugar: 32g, Vitamin A: 309IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

You can bake this ahead of time or store leftovers for later. Cover and keep it on the counter for 1-2 days or in the fridge for 3-4 days.

How to freeze?

Wrap the pan with plastic and again with foil. Freeze for 2-3 months. Thaw overnight or on the counter for 2-3 hours.

How to reheat?

For individual servings, reheat them in the microwave in 20 second intervals, until warm. To reheat a whole cake, preheat the oven to 325F and heat for cake for 15-20 minutes or until warm throughout.

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This recipe was originally published August 2022.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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5 from 21 votes (8 ratings without comment)

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Recipe Rating




13 Comments

  1. Sue says:

    5 stars
    I bottle apple pie filling every year and love when I come across recipes I can use it in.

    Reply
  2. Natasha says:

    5 stars
    This cake is awesome! Made it for my friend’s birthday and it was a huge hit!

    Reply
  3. Anna says:

    5 stars
    This cake is always a hit in our family! So easy to whip up and absolutely delicious!

    Reply

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