Apple Spice Dump Cake
This Apple Spice Dump Cake is a cozy, fall-inspired dessert with warm spiced apples and a buttery, crisp cake topping. Made with cake mix and canned apple pie filling, it’s an easy, crowd-pleasing treat that comes together with almost no effort.
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.
Notes
Variations: For a caramel apple version, drizzle 1/4–1/2 cup salted caramel sauce over the apples before adding the cake mix. For apple cranberry, add 1–1 1/2 cups fresh or frozen cranberries to the apple filling. To make it gluten-free, use a gluten-free cake mix. For a lighter version, use no-sugar-added apple pie filling, reduce butter to 6 tbsp, and serve with vanilla Greek yogurt. Storage: Keep covered at room temperature up to 1 day, or refrigerate up to 4 days. Freeze up to 2 months. Reheat individual portions in the microwave for 30–60 seconds or in a 325°F oven for 10–15 minutes to re-crisp the topping.
Nutrition
Calories: 350kcal
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