Apple Dump Cake with Cake Mix

A spoonful from the middle gives you soft cinnamon apples under a browned, buttery topping that breaks into big, irregular pieces. This apple dump cake with cake mix is meant…

By Willow • October 15, 2026 • Reading time: 9 min

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A spoonful from the middle gives you soft cinnamon apples under a browned, buttery topping that breaks into big, irregular pieces. This apple dump cake with cake mix is meant to be scooped, not sliced into perfect squares, and that contrast between tender fruit and crisp-edged topping is what makes each serving satisfying.

Canned apple pie filling brings the apples and their thick syrup already together, so there’s no need to peel fruit or cook a filling before the cake goes in the oven. I add cinnamon to bring out the apple flavor, then let the yellow cake mix and butter form the topping. It’s a simple combination, but the order matters: the layers bake into a dessert that’s golden on top and bubbling around the edges.

Why This Dump Cake Needs Layers, Not Mixing

The name makes it sound as if everything should be stirred together. Resist that urge. This dessert works because the apples, dry cake mix, and melted butter stay in separate layers while they bake. Stirring turns the dry mix into a thick, uneven paste in places, instead of letting it form a topping over the fruit.

The filling supplies moisture from below, while the butter helps the cake mix brown from above. That doesn’t mean the top will look exactly like a frosted cake or a uniform crumble. Expect a rustic surface with crisp, golden areas and a few softer spots where the filling bubbles up. Those differences are part of the texture, not a sign that you did something wrong.

Spread each layer evenly before adding the next. A thin or bare area can leave fruit exposed, while a mound of dry mix can stay pale beneath the butter. Keep the layers level and let the oven do the combining; the result is a spoonable apple dessert with a distinct topping rather than a dense, mixed-together bake.

What the Apple Filling, Cake Mix, and Butter Each Bring

• Apple pie filling — The canned filling gives you soft apple pieces suspended in a sweet, thick syrup. Look for cans with apple pieces you can see rather than mostly sauce; the fruit holds its shape in the finished dessert. Homemade or fresh apples aren’t a direct swap because they don’t bring the same sweetness, liquid, and thickening in one ready-to-use filling.
• Ground cinnamon — Cinnamon rounds out the sweetness of the canned filling and gives the apples a warmer, more pronounced flavor. Fresh, fragrant cinnamon is worth using if yours has been open for years, but there’s no need to buy a special variety for this bake.
• Yellow cake mix — Use the mix dry, straight from the package; don’t prepare it according to the box. Yellow cake mix gives the topping a buttery, mild flavor that lets the apples stay in front. A package close to the specified size matters because a thinner layer or a surplus of mix changes how the topping bakes.
• Unsalted butter — Butter provides richness and helps the dry mix brown. A standard grocery-store butter works well here; what matters most is melting it and spreading it across the surface rather than pouring it all into one spot. Unsalted butter also keeps the topping from tasting unexpectedly salty.

Building the Layers for a Golden, Bubbling Finish

Prepare the Pan and Oven

Heat the oven to 350°F and grease a 9×13-inch baking dish. Give the corners and sides an even coating so the filling and browned topping release more easily when you serve it. Have the dish ready before layering; the filling should be spread into the pan, not left sitting in a mixing bowl.

Spread the Apples and Cinnamon

Spread both cans of apple pie filling across the bottom of the prepared dish. Aim for an even layer so each portion gets fruit rather than a bare patch of pan. Sprinkle the cinnamon evenly over the filling. Leave the apples in place rather than stirring the cinnamon down into the syrup.

Cover with the Dry Cake Mix

Scatter the dry yellow cake mix over the filling in an even layer. Work toward the edges and corners, where it’s easy to leave gaps. Don’t stir the mix into the apples or add the ingredients from the cake mix box; the dry layer is what forms the topping as it bakes.

Add the Butter and Bake

Melt the butter and pour it evenly over the cake mix, covering as much of the surface as possible. A steady pour spread across the whole dish is better than emptying the butter in the center. Bake for 45 to 55 minutes, until the top is golden brown and the filling bubbles around the edges. If it still looks pale and the fruit isn’t bubbling at the sides, give it more time within that range.

Let the Filling Settle

Take the dish out of the oven when the top is golden and the edges are bubbling, then let it rest for 15 minutes before serving. The fruit filling is extremely hot straight from the oven, and a short rest makes it easier to scoop without the syrup running immediately across the plate. Serve from the dish with a large spoon so you can lift both the apples and the topping together.

Easy Swaps for a Different Cake Mix or Diet

Questions That Come Up When Baking Apple Dump Cake

Apple Dump Cake with Cake Mix

Apple dump cake with cake mix layers apple pie filling and cinnamon under a buttery yellow cake topping. It bakes in a 9x13-inch dish until golden brown, with bubbling filling around the edges.

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Resting 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 515

Ingredients Equipment Method Notes

Ingredients

  

• 2 can (21 oz) apple pie filling
• 1 tsp ground cinnamon
• 1 package (15.25 oz) yellow cake mix
• 1 cup unsalted butter 2 sticks

Equipment

• 1 9x13-inch baking dish

Method

 

1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
2. Spread the apple pie filling in the dish and sprinkle evenly with the cinnamon.
3. Sprinkle the dry cake mix evenly over the filling without stirring.
4. Melt the butter and pour it evenly over the cake mix, covering as much of the surface as possible.
5. Bake for 45 to 55 minutes, until the top is golden brown and the filling bubbles around the edges.
6. Let the cake rest for 15 minutes before serving.

Notes

For the most even topping, pour the melted butter over as much of the dry cake mix as possible. Store covered in the refrigerator for up to 4 days; freeze leftovers for up to 3 months. For a dairy-free swap, use dairy-free butter and check that the cake mix is dairy-free.