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Apple Spice Dump Cake Recipe
If you’re craving a cozy, fuss-free fall dessert that tastes like your kitchen’s been smelling amazing all day, this Apple Spice Dump Cake Recipe is going to be your new go-to.
Full Recipe Introduction
This Apple Spice Dump Cake Recipe is my “busy weeknight meets fall cravings” kind of dessert: warm spiced apples, a buttery, crisp cake topping, and almost no effort. It’s the kind of apple spice dessert that feels like a hug in a baking dish—perfect for chilly evenings, casual dinners with friends, or that last-minute “We’re coming over!” text from family.
Unlike a traditional apple cake, this is a true apple spice dump cake: no mixer, no fancy layering, and no long list of steps. You literally “dump” the ingredients into the pan, spread, sprinkle, and bake. The magic comes from using a spice cake mix along with extra cinnamon and warm spices, so it tastes like you put a lot more work into it than you actually did.
Healthier? Well, it’s still dessert—but there are a few thoughtful choices here. You can use no-sugar-added apple pie filling, swap some butter for applesauce, and even add oats or nuts for extra fiber and crunch. And you know what? Even with those tweaks, nobody at my table has ever complained.
I love making this easy apple spice cake for football Sundays, Thanksgiving “pre-game,” or any evening when I want something sweet but don’t want to babysit a recipe. You stir, you sprinkle, you bake, you relax. That’s my kind of fall apple dessert.
Why You’ll Love This Recipe
- Minimal prep, maximum flavor – No creaming butter, no stand mixer, no stress; just layer and bake.
- Perfect fall flavor – Think spiced apple dump cake with cinnamon, nutmeg, and a cozy, cider-house aroma.
- Uses simple pantry ingredients – Cake mix, canned apple pie filling, and a few spices you probably already have.
- Customizable sweetness – Easy to make less sweet with no-sugar-added apples or more indulgent with caramel.
- Feeds a crowd – Great for potlucks, church gatherings, or when the whole family shows up hungry.
- Beginner-friendly – A fantastic “first bake” for kids, teens, or anyone just learning their way around a kitchen.
- Works with many toppings – Serve it with vanilla ice cream, whipped cream, or Greek yogurt for a lighter touch.
- Make-ahead friendly – Bake earlier in the day and gently rewarm when you’re ready to serve.
Ingredients
Here’s what you’ll need to make this Apple Spice Dump Cake Recipe. I’ll add some tips and swaps as we go:
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2 cans (20–21 oz each) apple pie filling
- Use no-sugar-added if you prefer a less sweet apple spice dessert.
- You can also use about 4–5 cups of homemade stewed apples if you have them.
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1–2 teaspoons ground cinnamon
- Start with 1 teaspoon; add a second if you like a stronger apple cinnamon dump cake.
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½ teaspoon ground nutmeg
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¼ teaspoon ground allspice or cloves (optional, but wonderful for a deeper spiced apple dump cake flavor)
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1 box (15.25 oz) spice cake mix
- This is what gives you that easy apple spice cake vibe with almost no work.
- If you can’t find spice cake, use yellow cake mix plus an extra teaspoon of cinnamon and ½ teaspoon nutmeg.
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½ cup (1 stick) unsalted butter, melted
- Salted butter works too; just reduce added salt if you’re sensitive.
- For a slightly lighter version, you can use 6 tbsp melted butter + 2 tbsp unsweetened applesauce.
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¼ teaspoon fine sea salt
- Helps balance the sweetness and bring out the apple flavor.
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½ cup chopped pecans or walnuts (optional, but I highly recommend them)
- Adds crunch and a toasty flavor that pairs beautifully with spices.
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2–4 tablespoons rolled oats (optional, for a rustic texture)
- Sprinkle on top with the nuts for an apple crisp-style finish.
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Serving suggestions (choose one or mix and match):
- Vanilla ice cream
- Cinnamon ice cream
- Lightly sweetened whipped cream
- Plain or vanilla Greek yogurt (for a slightly healthier apple spice dessert)
Directions
-
Preheat the oven and prep the pan
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes cleanup easier—especially around those sweet, caramelized edges. -
Layer in the apple filling
Spread the apple pie filling evenly across the bottom of the dish. If your apples look a little chunky, you can roughly chop them in the can or in a bowl first so each bite has a bit of apple. -
Add the spices directly to the apples
Sprinkle the cinnamon, nutmeg, allspice or cloves, and salt over the apples. Use a spoon or spatula to gently stir and spread so the apples are coated with those warm spices. This step turns a basic apple dump cake into a rich apple spice dump cake. -
Sprinkle on the dry cake mix
Open the spice cake mix and sprinkle it evenly over the spiced apples. Don’t stir it in—just make sure the whole pan has a light, even layer of cake mix. Any big piles or dry patches can cause uneven baking, so break up the clumps with your fingers. -
Top with butter (this is where the magic happens)
Pour the melted butter slowly and evenly across the surface. You want to moisten as much of the cake mix as you can. It doesn’t have to be perfect; the areas that get more butter will be extra crisp and golden. That’s the good stuff. -
Add nuts and oats, if using
Sprinkle the chopped nuts and rolled oats over the top. They’ll toast as the apple spice dump cake bakes, giving you a lovely, crunchy topping that feels like a cross between cake and a crisp. -
Bake until golden and bubbly
Bake for 40–50 minutes, or until the top is deep golden brown and you can see the apple filling bubbling up around the edges. Every oven runs a little different, so start checking around 38–40 minutes. The top should feel firm and crisp when you tap it lightly with a spoon. -
Cool just a bit before serving
Let the apple spice dump cake rest for 10–15 minutes after baking. This helps the filling thicken slightly so you get nice spoonfuls instead of a lava flow of apples. Serve warm with ice cream, whipped cream, or yogurt.
Servings & Timing
- Yield: About 10–12 servings
- Prep Time: 10 minutes (less if you’re not chasing kids out of the kitchen while you measure)
- Bake Time: 40–50 minutes
- Rest Time: 10–15 minutes
- Total Time: About 1 hour to 1 hour 10 minutes
So you’re looking at roughly an hour from “I want dessert” to “I’m sitting with a warm bowl of apple cinnamon dump cake in my hands.”
Variations
You know what? This simple apple spice recipe is a great base to play with. Here are some fun twists:
- Caramel Apple Spice Dump Cake – Drizzle ¼–½ cup salted caramel sauce over the apples before adding the cake mix.
- Apple Cranberry Dump Cake – Add 1–1½ cups fresh or frozen cranberries to the apple pie filling for a tart, colorful twist.
- Gluten-Free Apple Spice Dump Cake – Use a gluten-free spice or yellow cake mix; everything else stays the same.
- Lighter Apple Spice Dessert – Use no-sugar-added apple pie filling, reduce butter to 6 tbsp, and serve with vanilla Greek yogurt.
- Apple Cinnamon Dump Cake with Fresh Apples – Replace canned filling with 4–5 cups sliced apples tossed with ½ cup brown sugar, 1 tbsp lemon juice, and the spices.
- Maple Pecan Version – Substitute half the melted butter with pure maple syrup and use chopped pecans on top.
Storage & Reheating
- Room temperature: If your kitchen is cool, you can keep leftover apple spice dump cake covered on the counter for up to 1 day.
- Refrigerator: For longer storage, cover the dish tightly (or transfer to airtight containers) and refrigerate for up to 4 days.
- Freezer: Cool completely, then wrap tightly and freeze for up to 2 months. I like to freeze individual portions so they reheat evenly.
Reheating tips:
- Microwave individual slices on medium power for 30–60 seconds, just until warm.
- For the best texture, reheat in a 325°F oven for 10–15 minutes—this crisps the topping again.
- From frozen, thaw overnight in the fridge or microwave gently on defrost, then warm as above.
Make-ahead advice:
Bake the apple spice dump cake in the morning, let it cool, then rewarm in a 300°F oven for about 15 minutes before serving. It actually holds up beautifully, and the flavors deepen as it sits.
Notes
- Sweetness level: Different brands of apple pie filling vary a lot. If yours is very sweet, consider no-sugar-added ice cream or plain whipped cream to balance it.
- Spice balance: If you’re serving kids or spice-sensitive guests, keep the cloves/allspice on the light side. You can always add an extra sprinkle of cinnamon on top when serving.
- Texture tip: If you notice any dry patches of cake mix after baking, you can gently spoon a little of the bubbly apple mixture over them and return the pan to the oven for 5 more minutes.
- Serving style: For a homier feel, serve it right from the baking dish with a big spoon; for a more polished look, let it cool a bit more and plate neat squares with a scoop of ice cream on top.
- Testing note: I tested this recipe with both name-brand and store-brand cake mixes. The store-brand worked just as well; the key is making sure the mix is evenly sprinkled and moistened by the butter.
FAQs
1. Can I use fresh apples instead of canned apple pie filling?
Yes, you can. Use about 4–5 cups thinly sliced apples, toss with ½ cup brown sugar, 1 tablespoon lemon juice, and the spices, then proceed with the recipe.
2. What kind of apples work best for this apple spice dump cake?
Granny Smith, Honeycrisp, or a mix of firm apples works well; they hold their shape and balance the sweetness.
3. Do I have to melt the butter, or can I use thin slices on top?
You can use very thin slices scattered all over the cake mix, but melted butter spreads more evenly and helps avoid dry spots.
4. Can I make this Apple Spice Dump Cake Recipe dairy-free?
Yes—use a dairy-free margarine or plant-based butter and check that your cake mix is dairy-free. Serve it with non-dairy ice cream or coconut whipped cream.
5. How do I know when the dump cake is done?
The top should be golden brown, crisp around the edges, and the filling should be bubbling up the sides. If the center still looks very powdery, give it 5–10 more minutes.
6. Can I cut this like a cake instead of scooping it?
It’s more of a scoopable dessert, especially when warm, but if you let it cool almost completely, you can cut it into soft squares.
7. Is this recipe very heavy or rich?
It’s definitely a cozy, dessert-style apple cake with butter and cake mix, but you can lighten it a bit with less butter, no-sugar-added apples, and yogurt instead of ice cream.
8. Can I add other fruits to this apple cinnamon dump cake?
Absolutely—blueberries, raspberries, or cranberries pair nicely with apple and spice; just scatter a cup or so over the apples before adding the cake mix.
Conclusion
This Apple Spice Dump Cake Recipe is one of those desserts that proves you don’t need a lot of effort to get big, cozy fall flavor. It’s warm, fragrant, and flexible enough for busy weeknights, holiday gatherings, or that simple “we deserve dessert” moment.
If you try this spiced apple dump cake, I’d love to hear how it turned out for you—tell me what variations you used, how your family liked it, or what you served it with. And if you’re still in a fall baking mood, go peek at more easy apple and cinnamon recipes next; your kitchen will smell amazing for days.
Apple Spice Dump Cake
Ingredients
- 2 cans apple pie filling 20–21 oz each; no-sugar-added if preferred, or 4–5 cups homemade stewed apples
- 1-2 teaspoons ground cinnamon start with 1 teaspoon; use 2 for stronger cinnamon flavor
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice or cloves optional, for deeper spice flavor
- 1 box spice cake mix 15.25 oz; or use yellow cake mix plus extra cinnamon and nutmeg
- 1/2 cup unsalted butter melted; about 1 stick; for a lighter version use 6 tbsp butter + 2 tbsp unsweetened applesauce
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped pecans or walnuts optional, for crunch
- 2-4 tablespoons rolled oats optional, for a rustic, crisp-like topping
- Vanilla ice cream, cinnamon ice cream, whipped cream, or Greek yogurt for serving, choose your favorite
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make cleanup easier.
- Spread the apple pie filling evenly across the bottom of the prepared baking dish. If the apples are in large pieces, roughly chop them so each bite has a bit of apple.
- Sprinkle the ground cinnamon, ground nutmeg, ground allspice or cloves (if using), and sea salt over the apples. Gently stir and spread the mixture so the apples are evenly coated with the spices.
- Open the spice cake mix and sprinkle it evenly over the spiced apples. Do not stir. Make sure the entire surface is covered with a light, even layer, breaking up any clumps with your fingers.
- Slowly drizzle the melted butter evenly over the dry cake mix, aiming to moisten as much of the surface as possible. Some areas will get more butter and become extra crisp and golden.
- If using, sprinkle the chopped pecans or walnuts and rolled oats evenly over the top. They will toast as the cake bakes, adding a crunchy, crisp-like texture.
- Bake for 40–50 minutes, or until the top is deep golden brown, crisp, and the apple filling is bubbling around the edges. Start checking at about 38–40 minutes, as oven temperatures can vary.
- Remove from the oven and let the dump cake rest for 10–15 minutes to allow the filling to thicken slightly. Serve warm, scooped into bowls, with vanilla ice cream, cinnamon ice cream, whipped cream, or Greek yogurt.
