Apple Dump Cake

Dump cakes are one of those desserts that sound a little strange until you make one—and then suddenly you understand the appeal. The whole idea is wonderfully simple: Spoon canned fruit filling into a buttered baking dish, scatter dry boxed cake mix over the top, add plenty of cold butter, and pop the whole thing in the oven. No mixing bowls, no mixer, and no stirring required!

As it bakes, the fruit gets warm and bubbly while the cake mix and butter turn into a golden, crumbly topping. The result is somewhere between a cobbler and a crisp—and, like most warm fruit desserts, it’s best scooped into a bowl and topped with a big helping of vanilla ice cream. A drizzle of caramel sauce (store-bought or this homemade caramel sauce) makes it even better!

Keep this one in your back pocket for quick fall desserts, last-minute Thanksgiving desserts, or any time you need something easy, warm, and crowd-pleasing.

How do you store apple dump cake?

Cover and store the dump cake in the refrigerator for up to 3 days. Depending on how much cake you want to reheat, you can warm it in an oven at 350 degrees Fahrenheit for about 20 minutes or in a microwave for about 30 seconds.

What cake mix is best for apple dump cake?

Yellow cake mix works especially well because its buttery vanilla flavor pairs nicely with the apples. White or spice cake mix can also be used for a slightly different flavor.

Can you make apple dump cake ahead of time?

Yes! Bake the apple dump cake earlier in the day and serve it at room temperature, or reheat it just before serving. For the best texture, serve it warm.