Apple Dump Cake
Yield: 12 servings
Although it's super easy, thanks to a box of cake mix, this Apple Dump Cake tastes homemade because it's made with fresh apples!
Ingredients
Apple Filling
- 8 cups prepared apple slices from crisp, tart baking apples, see Notes
- 3 tablespoons freshly squeezed lemon juice
- ⅓ cup firmly packed light brown sugar
- 1 tablespoon Apple Pie Spice (LINK), or substitute with cinnamon
- 2 tablespoons cornstarch
Cake Layer
- 1 box (15.25 ounces) yellow cake mix (I use Pillsbury Moist Supreme Yellow Cake Mix)
- 1 teaspoon Apple Pie Spice (LINK), or substitute with cinnamon
- 1 cup (2 sticks) salted butter, divided
Instructions
- Adjust oven rack to center of oven and preheat oven to 350°F. Lightly spray a 9" x 13" baking dish with nonstick baking spray and set aside.
Apple Filling
- Add prepared apple slices to prepared 9" x 13" baking dish, in an even layer. Sprinkle lemon juice evenly over apples, then fold a few times to incorporate. Spread apples into an even layer.
- Sprinkle brown sugar evenly over apples, followed by apple pie spice, and then cornstarch. Fold to evenly incorporate. Spread apples into a very even layer, arranging the apple pieces to fill in any gaps, etc. With a paper towel, wipe interior sides of baking dish for a cleaner finished appearance.
Cake Layer
- Add dry cake mix and apple pie spice to a medium mixing bowl; whisk to incorporate. Sprinkle mixture evenly over apple filling, then use a spatula to lightly even-out the mixture so it's level across the entire pan. Do not press on the dry mixture while doing so.
- In a liquid measure with a spout, melt ¾ cup (1½ sticks) of the butter. Very slowly drizzle the melted butter over the top of the dry cake mixture, to cover as much of the dry cake mixture as possible.
- Then slice off very thin pieces of the remaining ½ stick of butter (it helps if the butter is cold) and place on any spots of dry cake mixture. If you like the dry cake mix bites from a traditional dump cake, you can skip this step!
- Bake 55 minutes, or until apples are lightly thickened, glossy, and bubbling at the edges, and the cake batter topping is nicely browned.
- This easy dessert is best enjoyed on the day it is made, although it keeps perfectly well if you want to make it 6-8 hours in advance >> I recommend that you not cover the pan; just let it sit at cool room temperature uncovered. Our family especially likes to eat this while it's still a bit warm, about 25-30 minutes after it comes out of the oven - and with scoops of vanilla ice cream, of course!
Notes
Apple slices: I always use Minnesota's Honeycrisp or Haralson apples, but you can use any crisp, tart apple that holds its shape when baked. Peel, core, and quarter the apples, then slice each quarter crosswise into 1/4" slices. Do not slice thinner, as this will help the apple pieces keep their form when baked. When using extra-large Honeycrisp apples, it takes about 3 apples to equal 8 cups of apples sliced in this manner.
Nutrition Information:
Serving: 1 Calories: 338kcal Carbohydrates: 71g Protein: 3g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 2g Cholesterol: 3mg Sodium: 517mg Fiber: 2g Sugar: 40g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.