Apple Crunch Cake Mix Recipe is the perfect recipe for brunch at home on a lazy Sunday afternoon or to bring along to a Sunday morning picnic. It’s so moist and tender, it practically melts in your mouth and pairs perfectly with milky cappuccinos.
APPLE CRISP DUMP CAKE RECIPE
If you love a fall flavors of apple, cinnamon and nutmeg and want a quick and easy dessert recipe, this Apple Dump Cake recipe is for you! This layered dessert is fast to put together and bakes into a homey relaxed comfort food treat.
Despite its less than flattering name, people love Dump Cakes! You’ll never make an easier dessert recipe.
This recipe uses some prepared ingredients that make assembling it even faster.
If you love Apple Crisp or Apple Pie, you need to try Apple Dump Cake too.
It’s a great recipe for an easy fall dessert.
It can be made regular or gluten-free depending on ingredients used.
WHAT IS A DUMP CAKE?
Just as it sounds all the ingredients are dumped in together when making a Dump Cake.
It’s a one pan dessert that’s a very easy recipe to make.
This version uses apple pie filling and a box dry cake mix as key ingredients. It’s a perfect option to dump, bake and enjoy!
This is a sweet, relaxed dessert that you can make in a flash.
EASY APPLE CRISP WITH CAKE MIX
Dump Cake is really NOT a cake! It uses cake mix but bakes like a crisp or a crumble.
With an apple pie filling on the bottom, cake mix on top and melted butter on top of that.
The end result is a warm cinnamon-y apple layer topped with a cobbler like cake layer.
This version adds sweetened rolled oats for a crisp homey topping.
It’s a scoopable dessert so does not get sliced to serve.
A warm scoop with some vanilla ice cream and caramel topping is heaven.
RECIPE INGREDIENTS + NOTES
Apple Pie Filling. The recipe uses two cans of apple pie filling. Any brand will work as long as the cans are 21-ounce cans. If you have a favorite from scratch apple pie filling that can be substituted too.
Yellow Cake Mix. Use a 15-ounce cake mix. Either regular or gluten-free cake mix can be used (we’ve tested it with both). You can also substitute spice cake mix (omit the added spices if doing so).
Spices. Cinnamon, nutmeg, allspice. This trio of favorite fall spices bring apple pie flavor to the dump cake.
Unsalted Butter. Melted butter is poured on top of the cake mix. As the Dump Cake cooks the moisture from the butter above and pie filling below saturate the cake mix to make a delicious cakey top layer.
Rolled Oats. Use ‘Old Fashioned’ (rolled) oats for the topping versus instant oats. It makes a delicious crust when combined with the brown sugar.
Light Brown Sugar. Just a bit is tossed with the oats before adding to the topping.
5 granny smith apples, peeled, cored, and sliced
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 box (18.25 ounce size) white cake mix
4 tablespoons cold butter, finely diced
Preheat the oven to 375 degrees F.
Place the apple slices in a 9×13 baking dish. Combine the sugar, cinnamon, and cake mix in a bowl and mix until the sugar and cinnamon are distributed throughout the cake mix.
Sprinkle the apples evenly with the cake mix mixture.
Sprinkle the top of the cake mix evenly with the diced butter.
Place the baking dish in the oven and bake at 375 degrees F for 30 minutes or until the apples are tender and the mixture is bubbly.
Remove from the oven and let cool slightly then serve while still warm.
Make even layers for even cooking results. Spread the apple pie filling in an even layer. Evenly spread the cake mix to cover the pie filling.
Ensure the butter covers the cake mix and the topping is evenly distrubted.
Spreading the Butter layer is key. I usually pour the butter on and move it over exposed cake mix with a spatula.
If not some of the cake mix powder can not cook properly (it will still be dry). If this happens mix it with some of the filling to saturate it before serving.
HOW TO SERVE IT
After it cools slightly scoop servings onto a dessert plate or bowl. Drizzle with caramel syrup if desired and top with a scoop of vanilla ice cream.
The dessert can be left at room temperature for up to 24 hours.
For longer storage place plastic wrap over the top (or move to a sealed container) and keep in the refrigerator for up to 4 days.
Freezing not recommended.