Anyone can make this Easy Apple Dump Cake—a crowd-pleasing fall dessert that’s ideal for beginner bakers or for when you need a quick, last-minute treat. This simple recipe highlights tender, spiced apples under a golden, cake-like topping and is especially delicious served warm with vanilla ice cream.
“Dump cakes” are a Midwestern classic known for their minimal prep and big flavor. The traditional approach layers fruit in a baking dish, sprinkles cake mix over the top, and finishes with melted butter. The result is somewhere between a cobbler and a cake: bubbling fruit below a crisp, golden topping. This version is adapted to be gluten-free friendly by using a gluten-free yellow cake mix, but the method remains effortless—just mix, layer, and bake.
This recipe is an excellent way to use seasonal apples—especially if you’ve come home from the orchard with more than you can eat fresh. You can substitute pears or use a mix of apples and pears for a slightly different texture and flavor. Read through the short FAQs and tips below for variations, make-ahead instructions, and simple swaps for dietary needs.
Ingredients
- 6 cups peeled and diced Honeycrisp apples (about 3 large apples)
- 1/3 cup coconut sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + pinch ginger and nutmeg)
- 1 (21-ounce) box gluten-free yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup whole milk Greek yogurt
- 1/2 cup whole milk (or unsweetened nut milk)
- Vanilla ice cream, for serving (optional)
Step-by-Step
Step One: Preheat and prepare
Preheat your oven to 350°F. Grease a 9×13-inch baking dish using the butter wrapper or a light coating of oil or nonstick spray. Set the dish aside while you prepare the filling.
Step Two: Make the apple layer
In a medium bowl, combine the diced apples, coconut sugar, kosher salt, and pumpkin pie spice. Toss until the apples are evenly coated. Transfer the spiced apples to the prepared baking dish and spread them into an even layer.
Step Three: Prepare the cake batter
Using the same bowl, add the gluten-free cake mix, melted butter, Greek yogurt, and milk. Stir until fully combined—the batter will be quite thick. Spoon or dollop the batter over the apples, trying to distribute it as evenly as possible. The batter doesn’t need to cover each apple completely; it will spread and bake into a crisp, cake-like topping.
Step Four: Bake
Place the pan on the middle rack of the oven and bake for 45–50 minutes, until the apple layer is bubbling and the topping is golden brown. Remove the dish from the oven and let it cool slightly before slicing. Cut into 12 squares for serving.
Step Five: Serve
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrasting textures—tender spiced apples and crisp, cake-like topping—make this dessert especially satisfying in cool weather.
Recipes FAQs
Yes. This dump cake is best warm, but you can bake it up to 24 hours ahead. To reheat, cover loosely with foil and warm in a 325°F oven for 10–15 minutes until heated through. Reheat individual portions in the microwave for a minute if you prefer.
I’m vegan—can I still make this?
Absolutely. Replace the butter with a dairy-free spread, swap the yogurt for a dairy-free alternative, and use a plant-based milk in place of whole milk. Use a vegan-friendly gluten-free cake mix if you also need the recipe to be vegan.
What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice, substitute 1 teaspoon ground cinnamon plus a pinch of ground ginger and nutmeg for a similar warm spice profile.
Recipe Details
Yield: 12 servings. Total time: about 55 minutes.
Rating: 4.25 from 4 votes
Ingredients (Concise)
- 6 cups peeled and diced Honeycrisp apples
- 1/3 cup coconut sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 (21-ounce) box gluten-free yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk Greek yogurt
- 1/2 cup whole milk or unsweetened nut milk
- Vanilla ice cream for serving (optional)
Instructions (Concise)
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Toss apples with coconut sugar, salt, and pumpkin pie spice; spread in the dish.
- Mix cake mix, melted butter, yogurt, and milk until thick; dollop over apples.
- Bake 45–50 minutes until bubbly and golden. Cool slightly, then cut into 12 squares.
- Serve warm with vanilla ice cream.
Nutrition (Per Serving, Approximate)
Calories: 127 kcal; Carbohydrates: 13 g; Protein: 1 g; Fat: 8 g; Saturated Fat: 5 g; Fiber: 2 g; Sugar: 10 g. Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Author: Alex Snodgrass
Servings: 12
Calories: 127 per serving (approx.)
Variations: Use diced pears or a combination of apples and pears. Add a handful of chopped nuts to the topping for crunch. For extra caramel flavor, drizzle a tablespoon of caramel sauce over each serving.
Food photography and styling by Eat Love Eats.