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Apple Dump Cake

You won’t be able to stop eating this Apple Dump Cake!  It’s a delectable mashup between apple pie and apple cake to create an easy, stress-free dessert that will disappear in a flash.  Best of all, this recipe uses fresh apples for the best flavor and texture AND can be assembled ahead of time.  To make this Apple Dump Cake recipe, thinly sliced Granny Smith Apples are enveloped in a brown sugar, cinnamon coating, topped with yellow cake mix, melted butter and pecans then popped in the oven and baked to tender apple, buttery cake perfection.  It’s a must bake dessert this season!
Prep Time 25 minutes
Cook Time 1 hour
Servings 8 -12 servings

Ingredients

FILLING

  • 8 cups/3 pounds Granny Smith apples, peeled, sliced (1/4-1/2”)
  • 1/2-2/3 cup packed light brown sugar (see notes)*
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 tsp EACH ground ginger, ground nutmeg, allspice
  • 1/8 teaspoon salt

TOPPING

  • 1 15.25-oz. yellow cake mix (do not prepare)
  • 3/4 cup chopped pecans
  • 12 tablespoons (1 1 /2 sticks) unsalted butter, sliced into thin pads (about 18 slices)

Instructions

  • Preheat oven to 350°F. Lightly butter a 9×13 baking dish or spray with cooking spray.
  • Add all of the Filling ingredients except the apples to the 9x13 pan and whisk to combine. Add the apples and gently stir until apples are evenly coated. The mixture will be thick but will loosen as it mixes with the apples. Spread the apples into an even layer.
  • Evenly spread the dry cake mix over the apples followed by the pads of butter. Top with pecans if using.
  • Bake uncovered at 350 degrees F for 50-60 minutes or until golden brown and bubbly around the edges. Let stand for 15 minutes before serving. Serve warm with vanilla ice cream.

Video

Notes

*If using a sweeter cake mix like Betty Crocker Sweet Yellow Cake Mix only use 1/2 cup sugar.  

HOW TO STORE AND REHEAT

  • To store: refrigerate covered or in an airtight container for up to 4 days.
  • To freeze:  transfer to an airtight container and freeze for up to 3 months. Thaw the in the refrigerator overnight before reheating.  Be aware the topping will be even softer once thawed.
  • To reheat in the microwave:  microwave servings for 45 seconds then at 20 second intervals until warmed through.   
  • To reheat in the oven:  cover and reheat the baking dish at 350 degrees F for 20 minutes or until heated though.  You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.

PREP AHEAD

  • Prepare filling according to recipe directions in a 9x13 pan.  Cover tightly with plastic wrap or foil and refrigerate for up to one day.
  • Slice the pads of butter and refrigerate.  Chop the pecans and store in an airtight container. 
  • When ready to bake, sprinkle topping evenly over filling, add butter and pecans.
  • Bake according to directions, adding an extra 5-10 minutes due to the cold start.