Introduction to Apple Cinnamon Dump Cake
Apple cinnamon dump cake is the kind of dessert that makes a home kitchen smell inviting with very little work. Canned apple pie filling provides the soft fruit and spiced syrup, while cinnamon cake mix creates a tender, sweet layer over the top. Melted butter helps the dry mix bake into a golden, crisp topping, and chopped walnuts add a pleasant crunch.
The method is simple, but a few small details make the difference. Spread the cake mix evenly, pour the butter over as much of the surface as possible, and bake until the topping is browned and no dry patches remain. This recipe makes eight servings and fits neatly into the 4 Dump Cake Recipes collection. Serve it warm from the oven or let it cool until the filling is easier to spoon.
Why You'll Love This Apple Cinnamon Dump Cake
- You need only four ingredients, and there is no separate batter to mix.
- The apple filling brings built-in cinnamon spice and keeps the dessert moist underneath.
- Melted butter makes the topping rich and golden without requiring softened butter.
- Chopped walnuts give the soft apples and crisp cake topping a welcome contrast.
- It is easy to prepare ahead and warm gently when you are ready to serve it.
Ingredients for Apple Cinnamon Dump Cake
- 2 (21 oz) cans apple pie filling
- 1 box cinnamon cake mix
- 1 cup unsalted butter (melted)
- 1 cup chopped walnuts
Use the ingredients exactly as listed: 2 (21 oz) cans apple pie filling, 1 box cinnamon cake mix, 1 cup unsalted butter (melted), and 1 cup chopped walnuts. Choose a cake mix box close to the standard 15 to 16 ounce size, and chop the walnuts fairly small so they spread evenly across the pan.
How to Make Apple Cinnamon Dump Cake
Step 1: Heat the Oven
Set a rack in the center of the oven and heat it to 350°F. Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray. Greasing the dish makes the finished portions easier to serve and helps with cleanup.
Step 2: Add the Apple Filling
Open both cans of apple pie filling and spoon them into the prepared baking dish. Spread the filling into an even layer, reaching into the corners. Do not drain the cans because the syrup helps cook and soften the cake mix above the apples.
Step 3: Cover with Cake Mix
Sprinkle the cinnamon cake mix evenly over the apple filling. Break up any large clumps with your fingers before they go into the dish. An even layer is important because thick piles of dry mix can stay powdery while thinner areas brown too quickly.
Step 4: Add Butter and Walnuts
Pour the melted unsalted butter slowly over the cake mix, aiming for as much of the surface as possible. A few small dry spots are acceptable, but try not to leave large areas uncovered. Sprinkle the chopped walnuts evenly over the top. Do not stir the layers together.
Step 5: Bake the Cake
Bake at 350°F for 45 to 55 minutes, checking near the 45-minute mark. The top should be golden brown, the walnuts lightly toasted, and the apple filling should be bubbling around the edges and in a few spots near the center. If the top browns before the filling bubbles, loosely cover the dish with foil and continue baking.
Step 6: Rest and Serve
Remove the dish from the oven and let it rest for at least 15 minutes before serving. The filling will be extremely hot when it first comes out, and the short rest gives it time to settle. Spoon the cake into bowls while warm, or cool it further if you prefer more defined portions.
Tips for Success
- Melt the butter completely, then let it cool for a few minutes so it is warm rather than piping hot when poured over the cake mix.
- Use a light-colored metal or glass baking dish when possible. A very dark pan can brown the topping faster, so start checking a few minutes early.
- Spread the dry cake mix to the edges before adding the butter. This helps prevent uncovered corners and uneven cooking.
- If the walnuts are already finely chopped, scatter them gently so they do not collect in a few heavy piles.
- Refrigerate leftovers within two hours of baking in a covered container. Reheat individual portions until hot, or enjoy them cold from the refrigerator.
Equipment Needed
- 9-by-13-inch baking dish
- Measuring cup
- Can opener
Variations
- For a nut-free version, leave out the chopped walnuts. The topping will still brown, though it will have less crunch.
- Add a small scoop of vanilla ice cream when serving if you want a cool contrast to the warm apple filling.
- Use pecans in place of the walnuts if that is what you have available, keeping the same one-cup amount.
- For a deeper apple flavor, use one can of regular apple pie filling and one can with extra cinnamon if your store carries it.
- Bake the mixture in two smaller baking dishes when you want one dessert for now and one to share. Begin checking the smaller dishes earlier because they may cook faster.
Serving Suggestions
Let the cake rest for at least 15 minutes before serving so the bubbling filling can cool slightly and thicken. It is especially good warm with vanilla ice cream, whipped cream, or a spoonful of plain yogurt. Store cooled leftovers covered in the refrigerator for up to four days. Reheat a serving in the microwave in short intervals or warm the covered baking dish in a 325°F oven until heated through. Do not leave the finished dessert at room temperature for more than two hours.
FAQs about Apple Cinnamon Dump Cake
Can I prepare apple cinnamon dump cake ahead of time? Yes. Assemble the cake shortly before baking, or bake it earlier in the day and cool it at room temperature for up to two hours before covering and refrigerating. Reheat it in a 325°F oven until the center is hot, or warm individual servings in the microwave.
Why is my dump cake still powdery on top? The cake mix may not have received enough butter, or it may have been spread in a thick uneven layer. For the best result, distribute the mix evenly and pour the melted butter across the whole surface. Small dry patches can be brushed with a little melted butter before the final minutes of baking.
Can I use a different pan size? A 9-by-13-inch dish gives the ingredients enough surface area to bake evenly. A deeper or smaller dish may require extra baking time, while a larger shallow pan may cook faster. Use the bubbling filling and browned topping as visual cues rather than relying only on the clock.
Should I stir the ingredients together before baking? No. Dump cake works by layering the filling, dry cake mix, butter, and walnuts. Stirring can make the topping dense and may cause the dry mix to blend unevenly with the fruit filling.
How do I know when it is done? The topping should be golden brown, the walnuts should look lightly toasted, and the apple filling should be bubbling around the edges and in several places across the dish. If you have an instant-read thermometer, the center should reach at least 165°F for a hot, fully heated dessert.
Final Thoughts
Apple cinnamon dump cake is a practical dessert for busy days, casual gatherings, and chilly evenings when you want something warm without a complicated recipe. Keep the layers even, give the cake enough time to brown and bubble, and let it rest before serving. With canned filling, boxed mix, melted butter, and walnuts, you can have a comforting fruit dessert in the oven in about 20 minutes.
Looking for more? This recipe is part of our roundup of 4 Dump Cake Recipes For Easy, Warm Desserts All Year Long.
Apple Cinnamon Dump Cake
Ingredients
Equipment
Method
- Spread the apple pie filling in a greased 9-by-13-inch baking dish.
- Sprinkle the cinnamon cake mix evenly over the filling, pour melted butter over the top, and add the walnuts.
- Bake at 350°F for 45 to 55 minutes, then rest for at least 15 minutes before serving.
Nutrition
Notes
- Do not stir the layers together.
- The cake is done when the topping is golden and the filling is bubbling.
- Refrigerate leftovers within two hours and use within four days.
