Apple Dump Cake
This easy apple dump cake features spiced apple pie filling layered with yellow cake mix and topped with candied pecans for a perfect crunchy topping! Ready for the oven in less than 15 minutes, you get all those warming spices and autumn apple goodness without the fuss of a pie!
Servings: 16 slices
Ingredients
- 2, 20 oz cans of apple pie filling or 2 recipes of homemade apple pie filling
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 box yellow cake mix I used Duncan Hines 15.25 oz box, or spice cake mix
- 1 cup pecans chopped
- ½ teaspoon ground cinnamon for topping
- 2 tablespoons granulated sugar
- ¾ cup butter thinly sliced
Instructions
- Step 1: Preheat the oven to 350°F conventional (no fan). Spray a 9×13-inch baking dish with non-stick cooking spray.
- Step 2: Pour apple pie filling into the baking dish and top with apple pie spice. It’s not necessary, but you can stir to combine. Gently shake it to settle into one even layer.
- Step 3: Cut open the cake mix bag. Shake the cake mix evenly over the top of the whole apple pie filling.
- Step 4: Sprinkle chopped pecans over the top of the cake mix. Lightly touch with your hand to even out the cake mix. I mostly just try to get any big mounds down to the same level.
- Step 5: Sprinkle the granulated sugar and ground cinnamon over the top of the pecans.
- Step 6: Lay the sliced butter in a single layer over the top of the cake. There will be gaps, but try to get even coverage so no patch of cake mix is left unbuttered!
- Step 7: Bake in the preheated oven for 30-40 minutes if using a metal pan or until the sides and top are a nice golden brown and the center gives a little resistance when lightly pressed.
- Step 8: Allow to cool slightly before serving. Serve warm or at room temperature with a scoop of vanilla ice cream.
Video
Notes
You can use individual measurements or make a batch of my apple pie spice!
Yield – 1, 9×13 pan
Presentation – Allow the cake to cool before slicing. This will ensure a clean slice.
Technique - It should give like a light sponge cake when it’s done baking. It’s also helpful to note that the filling will be bubbling! You want to test the cake by color, ensuring it is completely golden brown, and by touch, the top should give some resistance when pressed.
Storage – Store cooled apple dump cake in an airtight container in the refrigerator for up to a week. The cake can also be frozen for up to two months.
Nutrition
Calories: 225kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 265mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg