Apple Spice Dump Cake Recipe
If you’re craving a cozy fall apple dessert that’s simple, fast, and tastes like grandma spent all day on it, this Apple Spice Dump Cake Recipe is your new go-to.
This easy apple spice cake starts with pantry staples—canned apples, a box of spice cake mix, and melted butter—and turns them into a spiced apple dump cake that’s bubbling, golden, and fragrant with cinnamon. It’s the kind of apple cinnamon dump cake you pull together on a busy weeknight yet feel proud to serve on Thanksgiving. Around here, this simple apple spice recipe is what I bake when the leaves start turning and my kitchen starts to smell like sweaters and football season.
You know what? At 50, I’ve tried a lot of “shortcut desserts,” and many of them taste like just that—shortcuts. This one doesn’t. The combination of tender apples, warm spices, and a buttery, crisp topping makes it feel like a cross between apple cobbler and apple spice cake. It’s unfussy, forgiving, and nobody has to know you didn’t peel a single apple.
Why You’ll Love This Recipe
- Ridiculously easy “dump and bake” method – No mixer, no fancy tools; just layer, pour, and bake.
- Perfect fall apple dessert – Warm spices, soft apples, and a cozy aroma that makes the whole house feel like October.
- Crowd-pleaser for all ages – Kids love the gooey apples; grown-ups love the spice and buttery crunch.
- Flexible and forgiving – Works with apple pie filling, canned apples, or even home-canned fruit.
- Pantry-friendly ingredients – Uses shelf-stable items you can keep on hand for last-minute guests.
- Customizable sweetness – Easy to adjust sugar and butter for a lighter or richer apple spice dump cake.
- Great for holidays and potlucks – Travels well, slices neatly, and reheats like a dream.
- Pairs beautifully with ice cream or whipped cream – Think of it as a built-in excuse for a scoop of vanilla.
Ingredients
For this Apple Spice Dump Cake Recipe, you’ll need:
- 2 (21-ounce) cans apple pie filling
- (I like Musselman’s or store-brand; look for “no high fructose corn syrup” if you prefer.)
- 1–2 tablespoons fresh lemon juice (optional, brightens the flavor if your filling is very sweet)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (optional, but lovely for that classic apple spice dessert flavor)
- 1 box (15.25 ounces) spice cake mix
- (Duncan Hines or Betty Crocker both work great; this is your “spice mix” for the apple cake.)
- ½ cup (1 stick) unsalted butter, melted
- (You can use salted; just reduce or skip added salt.)
- ¼ cup brown sugar, lightly packed (optional, for extra caramel flavor)
- ¼ teaspoon fine sea salt (balances the sweetness)
- ½ cup chopped pecans or walnuts (optional, for crunch)
- Serving suggestions: vanilla ice cream, cinnamon ice cream, or whipped cream
Ingredient tips:
- Apple pie filling vs. canned apples: If you use plain canned apples rather than pie filling, taste and add 2–4 tablespoons sugar plus extra spices.
- Butter: Melt it gently (microwave or stovetop) and let it cool for a minute so it spreads evenly over the cake mix.
- Spices: If your spice cake mix is very strong on spice already, feel free to cut back the added cinnamon to ½ teaspoon.
- Nuts: Toast the pecans or walnuts in a dry skillet for 3–4 minutes over medium heat until fragrant—this small step deepens the flavor.
Directions
-
Preheat the oven and prep your pan.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. This helps prevent sticking and makes cleanup easier. -
Layer the apple filling.
Pour the apple pie filling into the prepared dish and spread it into an even layer. If your apples are in large slices, you can chop them a bit right in the pan with a spatula to make serving easier. -
Add lemon and spices.
Sprinkle the lemon juice, cinnamon, nutmeg, and allspice over the apples. Gently stir just the apples to distribute the spices. This step gives a store-bought filling that homemade, slow-cooked flavor. -
Sprinkle with brown sugar and salt.
Scatter the brown sugar and sea salt evenly over the spiced apples. The sugar caramelizes in the oven, and the salt keeps the whole dessert from tasting flat. -
Add the dry cake mix.
Open the spice cake mix and sprinkle it evenly over the apples and sugar. Don’t stir. You want a fairly even blanket of cake mix covering the fruit. -
Top with butter.
Drizzle the melted butter evenly over the dry cake mix. Try to coat as much surface area as possible—little “dry spots” usually sort themselves out as the butter and apple juices bubble up, but you can also spoon a tiny bit of extra melted butter over any stubborn spots if you like. -
Add nuts (if using).
Sprinkle the chopped pecans or walnuts over the top. They’ll toast as the cake bakes, giving you a crunchy, buttery topping. -
Bake until golden and bubbly.
Bake at 350°F for 40–50 minutes, or until the top is deeply golden brown and the edges are bubbling. Your kitchen should smell like a fall candle, only better. If the top browns too quickly, tent loosely with foil for the last 10 minutes. -
Cool slightly before serving.
Let the apple spice dump cake rest for 10–15 minutes. This helps it set up a bit so it scoops nicely, but it will still be warm and cozy when you serve it. -
Serve and enjoy.
Spoon into bowls and top with vanilla ice cream or whipped cream. A sprinkle of cinnamon or a drizzle of caramel sauce doesn’t hurt either.
Servings & Timing
- Yield: About 10–12 servings (depending on scoop size)
- Prep Time: 10 minutes (less if you’ve made dump cakes before)
- Bake Time: 40–50 minutes
- Rest Time: 10–15 minutes
- Total Time: About 1 hour 10 minutes
This makes a generous pan, perfect for a family dinner, church potluck, or a casual fall get-together with neighbors.
Variations
You can play with this apple spice dump cake recipe and give it a little personality twist every time.
- Caramel Apple Spice Dump Cake: Scatter ½–¾ cup caramel bits over the apple layer, and drizzle caramel sauce over the finished dessert.
- Apple Cinnamon Dump Cake with Oats: Add ½ cup rolled oats mixed with 2 tablespoons melted butter over the dry cake mix for a crisp-like topping.
- Lighter Apple Spice Dessert: Use reduced-sugar apple pie filling, skip the brown sugar, and cut the butter down to 6 tablespoons; it will still be tasty, just less rich.
- Gluten-Free Apple Spice Dump Cake: Use a gluten-free yellow cake mix plus 1 teaspoon pumpkin pie spice instead of a regular spice mix.
- Apple Cranberry Version: Stir 1 cup fresh or frozen cranberries into the apple filling for a tart, festive twist.
- Apple Cake with Spice Mix and Raisins: Add ½ cup golden raisins or dried cranberries over the apples before the cake mix for extra texture and sweetness.
Storage & Reheating
This spiced apple dump cake keeps surprisingly well, which makes it handy for busy weeks and holiday prep.
-
Room Temperature:
If your kitchen is cool, the cake can sit, covered, at room temperature for up to 8 hours the day it’s baked (for a party or gathering). -
Refrigerator:
Store leftovers covered in the fridge for 3–4 days. I like to cover the baking dish tightly with foil or transfer portions to airtight containers. -
Freezer:
You can freeze cooled portions for up to 2–3 months. Wrap well in foil and place in a freezer-safe container or bag. Label it so you remember what that delicious mystery square is. -
Reheating:
- Single servings: Microwave 30–45 seconds until warm.
- Larger amounts: Cover the baking dish with foil and warm in a 300°F oven for about 15–20 minutes, or until heated through.
-
Make-Ahead Tip:
Bake the cake earlier in the day, chill if needed, then rewarm before your guests arrive. The texture actually improves a bit as the flavors sit and mingle.
Notes
-
About the cake mix layer:
If you see a few dry spots of cake mix on top after baking, don’t panic. They’re usually still delicious, with a slightly crunchy, cookie-like texture. If it bothers you, you can dot an extra tablespoon of butter over any dry patches halfway through baking. -
Sweetness level:
Apple pie fillings vary. Some are very sweet, some more tart. Taste your filling before adding the brown sugar—if it’s already quite sweet, you can skip the extra sugar without any trouble. -
Spice balance:
I like a well-spiced fall apple dessert, but if you’re baking for little ones (or spice-sensitive folks), reduce the extra cinnamon to ½ teaspoon and skip the allspice. -
Pan choices:
You can bake this in two 8×8-inch pans to share with a neighbor or freeze one. Just reduce the bake time slightly and check around 35 minutes. -
Serving suggestion for brunch:
This apple spice dump cake is lovely on a holiday breakfast table too. Serve small squares slightly warm with a dollop of Greek yogurt instead of ice cream.
Honestly, after testing this several times for family dinners and one chaotic Sunday potluck, the biggest “lesson learned” was: don’t overthink it. This recipe is very forgiving.
FAQs
Can I use fresh apples instead of canned apple pie filling?
Yes. Use about 6 cups peeled, sliced apples, toss with ½ cup sugar, 1–2 tablespoons flour, and the listed spices, then proceed with the recipe.
My topping looks dry in a few spots—did I do something wrong?
Probably not. A few dry crumbs are normal; next time, pour the melted butter as evenly as possible, or add 1–2 extra tablespoons of butter for a more uniform top.
Can I make this Apple Spice Dump Cake Recipe dairy-free?
Yes. Use a dairy-free margarine or vegan butter stick instead of regular butter, and check that your cake mix is dairy-free.
What kind of apples work best if I’m using fresh?
Firm, tart varieties like Granny Smith, Honeycrisp, or Pink Lady hold their shape and balance the sweetness of the cake and sugar.
Can I prepare this ahead and bake later?
For the best texture, I suggest assembling and baking right away. If you really need to prep ahead, you can mix the apple layer and store it in the fridge, then add the dry cake mix and butter just before baking.
How do I know when the dump cake is done?
The top should be golden brown and crisp in spots, and the edges should be bubbling. If you gently jiggle the pan, the center should look set, not soupy.
Can I cut this like a cake instead of scooping?
If you chill it completely, you can slice neater squares. Warm, it’s meant to be scooped like a cobbler or crisp.
Is this the same as an apple cobbler?
Not exactly. Cobbler usually has a biscuit or batter topping, while this apple cinnamon dump cake uses a boxed spice cake mix for a softer, cake-like, buttery top.
Conclusion
This Apple Spice Dump Cake Recipe brings together everything we love about fall: tender apples, warm spices, and that buttery, golden topping you can’t resist—without hours in the kitchen. It’s a simple apple spice recipe you can keep in your back pocket for busy weeknights, potlucks, and holiday tables.
If you make this spiced apple dump cake, I’d love to hear how it turned out—leave a comment, share your tweaks, or tell me if you served it with ice cream or whipped cream. And if you enjoy easy, cozy desserts like this, take a look around the blog for more fall favorites like pumpkin dump cake and caramel pear crisps.
Apple Spice Dump Cake
Ingredients
- 2 21-ounce cans apple pie filling or canned apples; adjust sugar and spices if using plain canned apples
- 1 to 2 tablespoons fresh lemon juice optional, brightens flavor if filling is very sweet
- 1 teaspoon ground cinnamon reduce to 1/2 teaspoon if your cake mix is very strongly spiced or for spice-sensitive eaters
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice optional, adds classic apple spice flavor
- 1 box (15.25 ounces) spice cake mix such as Duncan Hines or Betty Crocker
- 1/2 cup unsalted butter melted; 1 stick. Salted butter can be used; reduce or omit added salt.
- 1/4 cup brown sugar lightly packed; optional, for extra caramel flavor
- 1/4 teaspoon fine sea salt balances sweetness
- 1/2 cup chopped pecans or walnuts optional; toast lightly for deeper flavor
- vanilla ice cream, cinnamon ice cream, or whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and make cleanup easier.
- Pour the apple pie filling into the prepared baking dish and spread it into an even layer. If the apple slices are very large, roughly chop them in the pan with a spatula to make serving easier.
- Sprinkle the lemon juice, ground cinnamon, ground nutmeg, and ground allspice over the apples. Gently stir just the apples to distribute the spices evenly, giving the filling more of a homemade, slow-cooked flavor.
- Scatter the brown sugar and fine sea salt evenly over the spiced apples. The sugar will caramelize as it bakes, and the salt helps keep the dessert from tasting too flat or overly sweet.
- Open the spice cake mix and sprinkle it evenly over the apples and sugar. Do not stir. Aim for a fairly even blanket of dry cake mix completely covering the fruit layer.
- Drizzle the melted butter as evenly as possible over the dry cake mix, trying to cover as much surface area as you can. Small dry spots usually hydrate as the butter and apple juices bubble up, but you can add a little extra melted butter over any stubborn dry areas if desired.
- If using, sprinkle the chopped pecans or walnuts evenly over the top. They will toast in the oven and add a crunchy, buttery topping.
- Bake at 350°F (175°C) for 40–50 minutes, or until the top is deeply golden brown and the edges are bubbling. If the top begins to brown too quickly, tent the pan loosely with foil for the last 10 minutes of baking.
- Remove the cake from the oven and let it rest for 10–15 minutes. This helps it set so it scoops more neatly while still staying warm and cozy.
- Spoon the warm apple spice dump cake into bowls and serve with vanilla or cinnamon ice cream or whipped cream. Garnish with an extra sprinkle of cinnamon or a drizzle of caramel sauce if desired.
