Old-Fashioned Apple Dump Cake with Cake Mix

by Jessica | October 3, 2026 10:24 pm

Warm cinnamon apples beneath a golden, buttery topping—this Old-Fashioned Apple Dump Cake is a simple dessert with plenty of cozy flavor. It uses canned apple pie filling, a box of yellow cake mix, and melted butter, so there’s no peeling apples or mixing cake batter.

As it bakes, the apple filling bubbles around the edges and the topping forms a tender crust with crisp, golden patches. Spoon it into bowls while it’s warm and add vanilla ice cream. That little puddle of melting ice cream is half the reason to serve it straight from the baking dish.

Despite its name, dump cake is closer to a cobbler than a fluffy layer cake. Expect saucy fruit underneath a rustic topping, with soft spoonfuls rather than neat slices.

Why You’ll Love This Apple Dump Cake

• Just 10 minutes of prep: Assemble the layers while the oven heats.
• Simple pantry ingredients: Canned filling and boxed cake mix keep things easy.
• No mixer needed: A spoon and a baking dish handle most of the work.
• Made for sharing: One 9×13-inch pan serves about 12.
• Easy to dress up: Add pecans, a little caramel, or a scoop of ice cream.

Recipe at a Glance

• Prep time: 10 minutes
• Bake time: 45–55 minutes
• Resting time: 15 minutes
• Total time: 1 hour 10 minutes to 1 hour 20 minutes
• Servings: 12
• Baking dish: 9×13 inches
• Oven temperature: 350°F (175°C)

Ingredients

• 2 cans (21 ounces / 595 g each) apple pie filling
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 box (15.25 ounces / 432 g) yellow cake mix, dry
• ¾ cup (170 g) unsalted butter, melted, plus a little for greasing
• ½ cup (55 g) chopped pecans or walnuts, optional
• Vanilla ice cream or whipped cream, for serving

A note on sweetness: Apple pie filling and cake mix already contain sugar, so this recipe doesn’t need extra brown sugar sprinkled over the top.

Ingredient Notes

Apple pie filling: Choose a filling with apple slices you enjoy. If the pieces are especially large, cut them into smaller bites directly in the pan.

Yellow cake mix: This makes a buttery, lightly vanilla-flavored topping. Use the specified weight, since cake-mix boxes vary in size.

Butter: Melted butter makes it easier to cover the dry cake mix. Pour it slowly and evenly to avoid leaving powdery patches.

Cinnamon: One teaspoon adds warmth without overpowering the apples. If your filling is already heavily spiced, reduce it to ½ teaspoon.

Nuts: Pecans and walnuts add crunch, but the cake works beautifully without them.

How to Make Old-Fashioned Apple Dump Cake

1. Prepare the Oven and Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.

2. Add the Apple Filling

Spoon both cans of apple pie filling into the dish. Add the cinnamon and vanilla, then stir gently to distribute them.

Spread the apples evenly, including into the corners.

3. Sprinkle Over the Cake Mix

Sprinkle the dry yellow cake mix over the apples in an even layer. Use the back of a spoon to gently level any thick piles.

Do not add the eggs, oil, or water listed on the cake-mix box. You’re using the dry mix as a topping, not preparing cake batter.

Once the mix is on the apples, keep the layers separate.

4. Drizzle with Butter

Slowly drizzle the melted butter across the entire surface. Pay particular attention to the corners and edges, which are easy to miss.

If using pecans or walnuts, scatter them evenly over the top.

5. Bake Until Golden and Bubbling

Bake uncovered for 45–55 minutes, until the topping is golden and the apple filling is bubbling around the edges.

Check after about 35 minutes. If you notice dry, powdery patches, spoon a little additional melted butter directly over those spots and continue baking.

If the nuts or topping brown too quickly, loosely cover the dish with foil for the remaining baking time.

6. Rest Before Serving

Let the dump cake rest for 15 minutes. The filling will still be warm, but it will thicken slightly and be easier to serve.

Spoon into bowls and top with vanilla ice cream or whipped cream.

Tips for the Best Apple Dump Cake

Spread the cake mix evenly. Thick mounds are more likely to stay dry underneath.

Cover the surface with butter. A slow drizzle gives better coverage than pouring everything into the center.

Watch the filling as well as the topping. A golden top is a good sign, but the apples should also be bubbling at the edges.

Don’t rely on a toothpick test. The fruit layer stays moist, so a clean toothpick isn’t the right measure of doneness.

Let it settle. A short rest helps the hot apple filling thicken without losing that warm, spoonable texture.

Easy Variations

Caramel Apple Dump Cake

Drizzle a little caramel sauce over each serving. Adding it at the table lets you control the sweetness.

Spice Cake Apple Dump Cake

Replace the yellow cake mix with the same weight of spice cake mix. Reduce or omit the added cinnamon depending on how strongly spiced you like your dessert.

Butter Pecan Apple Dump Cake

Use a butter pecan cake mix of the same weight and add chopped pecans to the topping.

Nut-Free Apple Dump Cake

Simply leave out the nuts. If preparing it for someone with an allergy, check the cake mix and other ingredient labels too.

What to Serve with Apple Dump Cake

Vanilla ice cream is a classic choice because it melts into the warm cinnamon apples. Lightly sweetened whipped cream is lovely when you want something less rich.

For a simple finish, add a light dusting of cinnamon. If you’re using caramel sauce, start with a small drizzle—the filling and topping are already sweet.

Storage and Reheating

Once cooled, cover the dump cake and refrigerate for 3–4 days. The topping will soften as it sits.

Reheat individual portions in the microwave in short intervals until warm. To bring back a little texture to the topping, warm a portion in an oven-safe dish at 350°F (175°C) for about 15–20 minutes, checking as it heats.

For longer storage, freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use fresh apples instead of canned filling?

Yes, but plain sliced apples aren’t a direct substitute. Canned pie filling contains sweetener and thickened liquid, which help moisten the cake mix.

For this method, use about 4½–5 cups of prepared homemade apple pie filling with tender apples and a thick, spoonable sauce.

Why is there dry cake mix on top?

Usually, some areas didn’t receive enough butter or the cake mix was spread too thickly. Check partway through baking and moisten any powdery spots with a little melted butter.

Should I stir everything together?

No. Stir the cinnamon and vanilla into the apples, then keep the cake mix and butter on top. Mixing all the layers changes the texture.

Can I make it ahead?

Yes. Bake it a day ahead, cool, and refrigerate it covered. Reheat before serving. For the crispest topping, bake it the day you plan to serve it.

Can I use white cake mix?

Yes. Use the same weight of white cake mix. The flavor will be slightly different, but the method stays the same.

Can I make a smaller batch?

Yes. Use one can of filling, half the dry cake mix by weight, half the butter, and half the remaining ingredients in an 8×8-inch baking dish. Start checking after 35 minutes, then continue until golden and bubbling.

Is apple dump cake supposed to be soft underneath?

Yes. The bottom should be saucy and full of tender apples, while the topping has a mixture of soft and crisp areas. It’s a scoopable dessert rather than a cake you cut into tidy squares.

This Old-Fashioned Apple Dump Cake is an easy way to put a warm dessert on the table with very little preparation. Keep a box of cake mix and a couple of cans of apple filling in the pantry, and you’re already most of the way there.

 

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