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Apple Dump Cake

Apple dump cake with a golden, buttery, crisp topping over warm cinnamon apples and toasted pecans. Layers of pie filling and dry cake mix bake until the edges bubble for an easy fall dessert with minimal prep.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

apple pie filling
  • 2 can (21 oz) apple pie filling
spices
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
cake topping
  • 1 box (15.25 oz) yellow cake mix
  • 0.75 cup unsalted butter melted
toasted pecans and sweetness
  • 0.5 cup chopped pecans
  • 1 tbsp packed light brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep and layer
  1. Preheat the oven to 350 F (175 C) and grease a 9x13-inch baking dish with light coating to prevent sticking.
  2. Spread the apple pie filling evenly in the dish and sprinkle with the ground cinnamon and ground nutmeg in an even layer.
  3. Sprinkle the yellow cake mix evenly over the apples without stirring so it bakes into a crisp topping.
  4. Drizzle the melted unsalted butter over the cake mix, covering as much of the surface as possible to help create a golden, buttery crust.
  5. Scatter the chopped pecans and packed light brown sugar on top for toasted flavor during baking.
Bake and serve
  1. Bake for 45 to 50 minutes, until the top is golden and the filling is bubbling at the edges.
  2. Cool for 15 minutes to set the filling slightly for cleaner slices.
  3. Serve warm with vanilla ice cream or whipped cream for a creamy finish.

Notes

For best texture, keep the cake mix layer undisturbed and cover the surface with butter as evenly as you can. Store leftovers covered in the refrigerator for up to 3 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the crumb topping softens. For a lighter option, use reduced-fat butter and a reduced-sugar yellow cake mix.