This effortless and simple apple dump cake is a decadent and easy dessert you'll love.
Prep Time25 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr15 minutesmins
Keyword: Apple Dump Cake Recipe
9largeGranny Smith apples,peeled, cored, and diced
½cuplight brown sugar,tightly packed
1teaspoonapple pie spice
1boxyellow cake mix
½cupbutter,cold and sliced into pats
Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray.
Pour the 6 cups of cold water into a large mixing bowl.
Add the ¼ cup of lemon juice to the cold water.
Place peeled, cored, and diced apples into the lemon water.
Using a colander, completely drain the diced apples.
Transfer the drained diced apples back into the same large mixing bowl.
Sprinkle the diced apples with the sugars, cinnamon, and apple pie spice. Using a large spoon, toss the apples until well coated.
Pour the coated apples into the buttered baking dish, making sure to spread the apples evenly.
Top the apples with the cake mix. Gently shake the pan to help distribute the cake mix.
Arrange the cold butter pats evenly on top of the dry cake mix.
Using a spoon, drizzle the melted butter between the butter pats.
Place the apple dump cake in the oven, and bake for 50 minutes or until the top is golden brown.
When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dump cake as the recommended baking time approaches.
Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.