Apple Dump Cake (Made With Fresh Apples!)

What You’ll Need

Even with the from-scratch filling, this apple dump cake keeps the ingredient list simple. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.

For the Apple Filling:

• Apples – I recommend using a crisp, juicy, tart or sweet-tart apple variety that is known to be a good baking apple. I like Haralson and Honeycrisp. First Kiss is a newer variety that I’ve become quite fond of, too!
• Lemon juice – Use freshly squeezed, not bottled, for the very best flavor. This brightens up the flavor of the filling and keeps the apples from turning brown.
• Brown sugar – Just enough light brown sugar to sweeten the filling without making it too sweet.
• Apple Pie Spice – Or use the same amount of cinnamon, plus a big pinch of nutmeg.
• Cornstarch – To thicken the juices that bake off of the apples.

For the Cake Layer:

• Yellow cake mix – I use Pillsbury Moist Supreme Yellow Cake Mix.
• Apple pie spice – Or cinnamon + a little numeg. This adds some cozy flavor to the cobbler-like topping.
• Butter – Use salted butter, which balances the sweetness of the filling and topping.

How to Make Apple Dump Cake

Here’s a visual guide to the steps involved in making this apple dump cake recipe.

• Prepare. Preheat your oven to 350ºF and adjust oven rack to center of oven. Coat a 9×13 pan with nonstick spray.
• Make the filling. Gently stir the apples and lemon juice together, right in the pan. Then add the brown sugar, apple pie spice, and cornstarch. Spread the apples into an even layer in the bottom of the prepared pan. 

• Add the topping. Whisk together the cake mix and apple pie spice, then sprinkle this mixture evenly over the spiced apple filling.
• Add melted butter. Pour the melted butter over the top, covering as much of the dry mixture as possible.

• Fill in with sliced butter. Then add thin slices of butter over any dry spots.
• Bake & serve. Place the pan in the oven and bake for 55 minutes, or until the apple filling is saucy and bubbly and the topping is golden brown. Serve warm, with ice cream.

Brenda’s Tips & Variations

I’ve got just a few more notes to share about this recipe!

• Use apples that are “baking apples”. I already talked about this, but it’s my most important tip, so I want to make sure you didn’t miss it! Seek out apples that have a good reputation for pronounced flavor and crisp texture, that do not get mushy when baked.
• Don’t slice the apples too thin. If the apples are too thin, they won’t hold their shape as well when baked. You also don’t want them too thick, or they won’t get as tender as you’d like. Aim for 1/4-inch thick slices.
• Plan on eating it the same day. Whenever I make this apple dump cake, I plan to let it cool for 25 to 30 minutes before serving, so it’s nicely warm and super fresh. This helps the layers of apples and cake to set, so the dessert is easy to serve. That said, it will keep at room temperature, uncovered, if you want to bake it in the morning and serve it later that day.
• Swap in spice cake mix. Spice cake mix is made with cinnamon, nutmeg, and allspice; you can swap that in for the yellow cake mix for even more spiced flavor. You could also use a white cake mix instead of yellow.
• Add some crunch. Fold toasted pecans or walnuts into the apple filling or chop them and add them to the topping mixture.
• Use store-bought apple pie filling. I hesitate to include this variation, as I do not care for desserts that use canned apple pie filling. But if you must…go ahead.

Serving Suggestions

We always always serve this apple dump cake with scoops of vanilla ice cream. (Butter Pecan Ice Cream or Salted Caramel Ice Cream would also be good!) If you want to go the extra mile, drizzle warmed Caramel Apple Dip over the ice cream or add crunchy Candied Pecans. Or do both!

How to Store Leftovers

• Refrigerator: As mentioned, this apple dump cake will keep well for up to 8 hours, uncovered, at room temperature. After this, I recommend covering the pan and refrigerating. It will keep well for up to 3 days in the refrigerator.
• Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• To reheat: I recommend warming up your leftovers, as opposed to serving them cold. Heat individual portions in the microwave or warm up the entire pan in a 350ºF oven, lightly tented with foil to keep the topping from getting too dark.