This is what happens when apple pie and dump cake have a mashup. You get all the flavors of classic apple pie—cinnamon, nutmeg, that sweet-tart apple filling—but without rolling dough or worrying about soggy bottoms. The buttery, crispy topping tastes like pie crust that got extra love. The apples bake down into something soft and spiced. And you do it all by layering ingredients in a pan.
No mixer. No technique. Just dump and bake. It’s the dessert you make when you want apple pie but don’t want to spend an afternoon in the kitchen.
What You’ll Need
For the Apple Filling:
- 8 cups peeled and sliced apples (about 8 medium Granny Smith apples)
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the Topping:
- 1 box (15.25 oz) yellow or butter cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup chopped pecans or walnuts (optional)
For Serving:
- Vanilla ice cream
- Caramel sauce (optional)
Tools:
- 9×13-inch baking dish
- Large bowl
- Vegetable peeler
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Making the Apple Filling
Preheat your oven to 350°F. Grease your 9×13-inch baking dish with butter or cooking spray.
In your large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss until every apple slice is coated.
Add the lemon juice and vanilla extract. Toss again.
Spread the apple mixture evenly in the bottom of your prepared baking dish. Press it down gently so it’s relatively compact. The apples will release liquid as they bake, creating that pie-filling consistency.
Creating the Topping
Pour the dry cake mix evenly over the apples. Use your hands or a spoon to spread it out, covering the fruit completely. Make sure there are no big gaps. The cake mix will absorb moisture from the apples and the butter, transforming into a crust-like topping.
Sprinkle the additional cinnamon and nutmeg over the cake mix.
If using nuts, scatter them evenly over the surface.
Adding the Butter
This is the key step. Drizzle the melted butter slowly and evenly over the entire surface. You want to saturate as much of the dry cake mix as possible. Go back and forth in lines, making sure you hit all the corners and edges.
Some dry patches are okay, but most of the surface should glisten with butter. As it bakes, the butter will seep into the cake mix and create that golden, crispy, pie-crust-like top.
Baking
Bake for 55-60 minutes. The top should be deeply golden brown and crispy. The edges will bubble vigorously as the apple juices cook down. You might see caramelized spots where the butter has pooled—those are the best parts.
The cake is done when the apples are tender (test with a knife through the topping) and the top is set and crunchy.
Cooling and Serving
Let the dump cake cool in the pan for at least 20 minutes. The filling will be molten hot and needs time to thicken slightly as it cools.
Scoop portions into bowls. The bottom will be soft, juicy, and full of spiced apples. The top will be buttery and crisp, like a cross between streusel and pie crust.
Serve warm with a generous scoop of vanilla ice cream. The cold ice cream melting into the warm apples is the whole point.
Drizzle with caramel sauce if you’re feeling indulgent.
This makes 12 servings.
Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 45-60 seconds or in a 350°F oven for 10-15 minutes to crisp up the topping again.
You can assemble this in the morning and refrigerate it unbaked. When you’re ready, pull it out, let it sit at room temperature for 20 minutes, then bake as directed.
For an even easier version, use two 21 oz cans of apple pie filling instead of fresh apples. Skip the sugar and spices in the filling layer and just dump the cans into the dish, then proceed with the cake mix and butter.
