3-Ingredient Apple Pie Dump Cake: Easy Fall Comfort Magic

You know those days when you’re craving the comfort of homemade apple pie, but the thought of rolling out dough feels like a bridge too far? That’s exactly where I was last fall, standing in my kitchen with a pile of apples and a serious need for dessert magic. Enter my apple pie dump cake—a glorious mash-up of everything we love about classic apple pie with the kind of easy prep that feels like a little kitchen miracle. Just dump, drizzle, bake, and suddenly your house smells like a cozy autumn dream. I first served this at a last-minute Friendsgiving, and let’s just say the empty dish went home with a very happy (and slightly possessive) guest.

Why You’ll Love This Apple Pie Dump Cake

Trust me, this isn’t just another dessert—it’s your new secret weapon for when time’s tight but you want something special. Let me tell you why my apple pie dump cake has become my go-to:

• 3-ingredient magic: Just pie filling, cake mix, and butter? Yes please! I always keep these pantry staples on hand for emergencies (or sudden dessert cravings).
• No mixing bowls needed: You literally layer everything right in the baking dish. My kind of clean-up!
• That nostalgic apple pie taste: Warm cinnamon-spiced apples with that buttery topping? It’s like childhood Sundays at Grandma’s, minus the hours of work.
• Always a crowd-pleaser: I’ve brought this to everything from potlucks to tailgates, and it disappears every time. Someone always asks for the “easy apple dump cake” recipe.

Seriously—if fall had a flavor, this would be it. Whether you’re craving comfort or need a last-minute fall dessert recipe, this bake’s got your back.

Apple Pie Dump Cake Ingredients

Here’s the beautiful thing about this recipe—you probably have most of these ingredients sitting in your pantry right now! I love keeping these basics on hand for when that apple pie craving hits hard. The exact measurements matter here to get that perfect balance of gooey fruit and crisp topping we all love:

• 1 can (21 oz) apple pie filling: The star of the show! I like using the regular version (not no-sugar-added) for the best flavor, but use what you love.
• 1 box (15.25 oz) yellow cake mix: Important: You want the dry, unprepared mix—don’t make it according to box directions! The dry powder creates that magical crumbly topping.
• 1/2 cup (1 stick) unsalted butter, melted: I can hear my grandma saying, “Real butter only!” It makes all the difference in that golden, crispy crust.
• 1 tsp ground cinnamon: Because more spice is always nice! This little extra takes it from good to “wow.”

Optional but amazing add-ins: Sometimes I’ll throw in a handful of chopped pecans for crunch, or drizzle caramel sauce on top before baking if I’m feeling fancy. My husband swears by adding a sprinkle of oats for extra texture—totally your call!

How to Make Apple Pie Dump Cake

Okay, here’s where the magic happens—and trust me, it’s even easier than you think. I’ve made this apple pie dump cake dozens of times, and I’ve learned a few key tricks to get that perfect balance of gooey apples and crispy golden topping. Follow these steps and you’ll have dessert ready before your oven finishes preheating!

1. Preheat your oven to 350°F (175°C). This gives your baking dish time to heat up while you prep—crucial for even baking. I always set mine going first thing!
2. Spread the apple pie filling evenly in a 9×13-inch baking dish. Use the back of a spoon to smooth it out, making sure you get into the corners. Those chunks of apple should be distributed nicely—no big clumps in one spot!
3. Sprinkle the dry cake mix over the pie filling. Here’s my trick: hold the box about a foot above the dish and shake it gently like you’re salting fries. This gives you an even layer without any mixing. Resist the urge to stir—seriously, walk away from that spoon!
4. Drizzle melted butter evenly over the cake mix. I use a spoon to slowly zigzag it across the whole surface. You want to see little areas where the dry mix is peeking through—too much butter pooling means it won’t crisp properly.
5. Sprinkle cinnamon on top. A light dusting adds that extra warmth and makes the kitchen smell incredible.
6. Bake for 45 minutes or until golden brown. You’re looking for bubbling apples peeking through the cracks and those beautiful caramel-colored edges. If your oven runs hot, check at 40 minutes—nobody likes burnt dump cake!

Pro Tip for the Perfect Texture

Want that bakery-style crumb topping? About halfway through baking, use a fork to lightly mix the top layer where the butter’s melting into the cake mix. Or if you forgot (been there!), you can gently pat down any dry spots after baking while it’s still warm. Either way, you get that irresistible crisp-but-tender texture that makes everyone ask for seconds.

Serving Your Apple Pie Dump Cake

Oh, the smell of this apple pie dump cake fresh from the oven is just heavenly – sweet spiced apples and that buttery topping practically beg to be eaten warm! That’s why I always serve it right out of the oven in big scoops with a generous scoop of vanilla ice cream melting into all those nooks and crannies. The cold creamy goodness against the warm cake? Absolute perfection.

For extra wow factor (and because I have a serious sweet tooth), I love drizzling caramel sauce over each slice – that’s my secret for turning this simple dessert into a real showstopper. If you’re serving it at brunch, pair it with strong coffee – the rich flavor balances the sweetness beautifully. And don’t be surprised when everyone asks for the recipe after tasting this apple dump cake with caramel combo!

Apple Pie Dump Cake Variations

One of my favorite things about this recipe is how easy it is to change up – here are my go-to twists when I want to keep things interesting while still keeping that dump-cake ease:

Spice cake mix instead of yellow: When I’m after extra warmth, I’ll swap in a box of spice cake mix – that extra cinnamon and nutmeg takes the fall flavors to another level. The first time I tried this, my neighbor swore I’d slaved over a “real” apple pie all day!

Crockpot magic: Yes, you can make a crockpot apple dump cake! Layer everything the same way in your slow cooker and cook on high for 2 hours. Perfect for when oven space is scarce (hello, holiday cooking marathons). Just don’t lift the lid too often or you’ll lose all that precious heat.

Oats for texture: Sometimes I’ll sprinkle half a cup of old-fashioned oats over the cake mix before adding the butter – it gives the topping this irresistible chewy-crisp texture that’s dangerously good. My husband calls this version the “apple crisp imposter” because it tastes fancier than it should!

Storing and Reheating Tips

Now, let’s talk about keeping that apple pie dump cake as delicious as when it first came out of the oven! Here’s how I handle leftovers (if you’re lucky enough to have any):

• For short-term storage, just cover the baking dish with foil at room temperature. It stays perfect for about 2 days—though ours never lasts that long!
• Freezing is a game-changer! I cut cooled cake into squares and wrap them individually in plastic wrap, then tuck them in a freezer bag. They’ll keep happily for up to 3 months.
• Reheating is simple—just pop a slice in the microwave for 20-30 seconds. The magic trick? Always serve it warm with a fresh scoop of ice cream. The contrast of cold ice cream melting into warm cake makes it taste just-baked all over again!

Apple Pie Dump Cake FAQs

Nutrition Information

Now, let’s talk numbers—but remember, Grandma never counted calories when baking her famous desserts! These are estimates since brands vary, but here’s the scoop per serving of this cozy apple pie dump cake: about 320 calories, 12g fat (7g saturated), 52g carbs, and 2g protein. Not too bad for a dessert that tastes like pure autumn happiness, right? Just serve yourself a sensible scoop… or go for seconds like I usually do when no one’s looking!

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