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A white plate with apple desert on top of it and a scoop of vanilla ice cream.
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Apple Dump Cake

Learn how to make this easy Apple Dump Cake with pie filling and a spice cake mix! Warm apple pie topped with a buttery brown sugar and oat crisp topping. Serve this easy dump cake recipe topped with vanilla ice cream and caramel sauce.
Course Dessert
Cuisine American
Keyword apple crisp dump cake, apple dump cake, apple dump cake with pie filling
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 404kcal
Author Jessica - Together as Family

Ingredients

  • 2 cans (20 oz each) apple pie filling
  • 1 box (15.25 oz) spice cake mix
  • 12 tablespoons salted butter (cut into thin slices)
  • ½ cup whole old-fashioned oats
  • 2 tablespoons light brown sugar

For Serving

  • vanilla bean ice cream
  • caramel sauce drizzle
  • chopped pecans or walnuts

Instructions

  • Preheat the oven to 350° F. Prepare a 9x13 baking dish and spray with cooking spray.
  • Spread the apple pie filling evenly over the bottom of the baking dish.
  • Sprinkle the dry cake mix over the apple pie filling and smooth it out with the back of a spoon.
  • Evenly lay the thinly sliced butter over the cake mix.
    * It's important to slice them thin, that way you get more butter slices, and then you can cover all of the dry cake mix so you don't end up with dry cake mix pockets after the bake time.
  • In a small bowl, mix together the oats and brown sugar. Sprinkle it over the butter slices.
  • Bake for 40-45 minutes or until the oat topping is golden brown and the pie filling is bubbly.
  • Serve warm with a scoop of vanilla bean ice cream, a drizzle of caramel sauce (optional), and chopped walnuts or pecans (also optional).

Notes

Nutrition Information : Is for one serving, the recipe has 12 servings, and it does not include any toppings like ice cream, caramel, or nuts. 
Don't Have a Spice Cake Mix? : Use a vanilla, white, yellow, or golden butter cake mix and add 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves to the dry cake mix and stir. 
Leftovers : This dump cake is best served warm within a few hours of making it. I do not recommend it ahead of time and then reheating to serve to the family or guests. It tastes much better warm, straight from the oven, with a scoop of ice cream on top. If you have leftovers, they can be stored in the fridge for up to 3 days. 
Butter : This recipe has been tested with salted butter. You may use unsalted butter but you will probably want to add ¼ teaspoon - ½ teaspoon of salt in with the oats and brown sugar mixture. 
It's also important to make sure you cut the butter into very thin slices. This way, you will have enough butter slices to cover the entire surface of dry cake mix, which means you won't end up with the dry cake mix pockets after the bake time. 
12 tablespoons of butter is equal to 1 and a  ½ sticks of butter OR ¾ cup butter.

Nutrition

Calories: 404kcal | Carbohydrates: 61g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 418mg | Potassium: 208mg | Fiber: 2g | Sugar: 35g | Vitamin A: 374IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg