Apple Dump Cake

Apple Dump Cake is the perfect way to welcome in fall! Warm spiced apples and yummy cake come together in harmony in this easy apple dessert.

Print Recipe

Prep Time: 15

Cook Time: 45

Cooling & Assembly Time: 20

Total Time: 1 20

Servings: servings

Calories: 857kcal

Author: Meiko Temple

Ingredients

Apple Dump Cake

4 medium Honeycrisp apples peeled, cored, & chopped into ½-inch pieces
¼ cup honey
¼ cup light brown sugar
2 teaspoons apple pie spice or pumpkin pie spice
¼ teaspoon kosher salt
2 tablespoons lemon juice freshly squeezed
15 oz box of spice cake mix
1 cup unsalted butter 2 sticks, frozen & thinly sliced

Spice Cake Mix

2 ¼ cups all-purpose flour
1 ¼ cups brown sugar
3 ½ tsp baking powder
3 ½ tsp apple pie spice
1 tsp salt

Instructions

Heat the oven to 350°F. Spray a 12-inch cast-iron skillet with cooking spray. (If you don’t have one, you can use a 9x13-inch baking dish instead.)
Stir the apples, honey, brown sugar, pie spice, salt, and lemon juice in a large bowl until the apples are evenly coated. Pour this mixture into the prepared skillet. Use the back of your wooden spoon to press down the apples into an even layer, preventing large gaps.
Pour the dry cake mix on top of the apples and use a spoon or flexible spatula to smooth into an even layer, all the way to the edges of the skillet. Evenly distribute the sliced butter on top, covering completely.
Bake for about 45 minutes until the top is golden brown and you see the juices bubbling around the edges of the skillet.
Let cool for 20 minutes before serving.

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Notes

*If you don’t have a 12-inch cast-iron you can use a 9x13 baking dish.

*If you don’t want to use fresh apples you can substitute in 2 (20 oz) cans of apple pie filling.

*I used Honeycrisp apples since they are great for baking. You can also use Granny Smith apples if you’d like a more tart cake.

*My apples averaged about 7.5 oz each before being peeled, cored, and chopped. What remained was about 26 oz of chopped apples total. Apples were roughly chopped to approximately ½ inch.

*Freezing the butter for about 10 minutes before slicing, with either a knife or vegetable peeler, is a surefire way to get really thin slices (at least 20 pats per stick!)