Apple Dump Cake Recipe by J L Hardee


Apple Dump Cake is an awesome dessert that’s really simple to make. I was taught this recipe by my mother long ago, with exception that she used canned fruit pie filling. So, if you want to make it even simpler you can use any fruit pie filling to make this. I prefer Apples or Peaches and I make it using fresh fruit rather than canned pie filling.


3lbs of Apples (can use peaches or substitute with canned pie filling)
1 box of Yellow or Butter Flavored Cake Mix (I’ve also used Bisquick before)
1 stick of non-salted Butter
Sugar (approximately 1 cup)
Cinnamon (approximately 2 tbs) (not used with Peach Dump Cake)

The grocery store I shop at happened to have Red Delicious Apples on sale, buy one get one. You can use any apples, but I prefer Red Delicious. I can’t possibly eat 6lbs of apples before they go bad, so I used them to make this desert. I let one of the 3lb bags of apples sit and ripen for a week before I made it.


Peel and Cut apples – This is the hardest part when you’re making it from scratch, but it’s worth it. You will like it so much better than using canned apple pie filling. Peel all of the apples, then slice them into quarters so that you can remove the stems and seeds. Then slice the apple into 1/8″-1/4″ slices. Place them in a large mixing or storage bowl, preferably one with a lid.

Sprinkle with Sugar and Cinnamon. Cover the top, then stir and mix and do it again until you have used the amount listed.

Cover and refrigerate for 24-48 hours. This allows the sugar to break down the apples, soften them and make you liquid pie filling.

Pre-heat oven to 350. Pour Apples and Liquid filling into 9×13 pan.

Empty contents of cake mix into large mixing bowl. You can throw the box away. You won’t be following any directions on the box or using any ingredients it lists.

Melt your stick of butter in microwave. Don’t over cook it. Heat until it turns to liquid.

Pour liquid, hot butter over cake mix. With a fork, mix the butter and the cake mix. It will turn into big chunks.

Crumble the cake mix over the top of the apples to cover evenly. If there are gaps, don’t worry about it. The crumbles will spread out a bit and cover the pie as long as you don’t have them spaced out to far.

Bake for approximately 25-30 minutes or until crust is light brown. Here is a pic of mine, which I forgot and left in the oven a few minutes too long. Some of the top got a little darker than I like, but it was still awesome.


If you want to cheat and use pie filling, it will take 2-3 large cans. It can be made quickly doing it that way and it’s still great, but you get a lot more fruit and a better desert using fresh sliced apples or peaches.

Hope you enjoy. My girls loved it.


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