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

Question 1

Can I use homemade apple pie filling instead of canned?

Accepted Answer

Absolutely! I've done this many times when apples were in season. Just make sure your homemade filling isn't too watery—reduce the liquid by about a third so your cake topping doesn’t get soggy. The texture should be thicker than pie filling you’d use for a traditional pie. And don’t skip the cornstarch if your recipe calls for it—that’ll help everything set up nicely.

Question 2

Is the butter really necessary? Can I substitute it?

Accepted Answer

I know, I know—that stick of butter seems like a lot. But here’s the thing: the butter is what creates that magical crispy, golden topping we all love. Without it, you’ll just have dry cake mix sitting on top of apples (not the texture we’re after!). In a pinch, you could use melted coconut oil, but your topping won’t get quite as crisp. My grandma always said, "Butter makes it better," and she wasn’t wrong!

Question 3

Can I halve this 3 ingredient apple dump cake recipe?

Accepted Answer

Yes! For smaller batches, use an 8x8-inch square pan instead of 9x13. Halve all the ingredients (1/2 can pie filling, 1/2 box cake mix, 1/4 cup butter) and check for doneness at 30-35 minutes instead of 45. The smaller pan means it’ll bake faster, so keep an eye on it. This mini version is perfect when you’re craving that comforting flavor but don’t need a whole crowd’s worth.

Question 4

Why is my topping still powdery after baking?

Accepted Answer

Ah, the classic "oops" moment—I’ve been there! This usually happens if the butter wasn’t drizzled evenly enough. Next time, try making smaller zigzags with your spoon to cover more area. If you spot dry patches mid-bake, you can carefully drizzle a teaspoon or two more melted butter just on those spots. My emergency fix? Serve it warm with extra ice cream—nobody will notice once that melts in!

Apple Pie Dump Cake

Ingredients

Instructions

Notes

Nutrition