Pioneer Woman apple dump cake is an easy dessert made with canned apple pie filling, yellow cake mix and butter, ready in about an hour. That makes it a go-to for Thanksgiving dinner, fall potlucks or easy weeknight desserts, since you literally dump everything in the pan and bake.
Spreading the butter evenly over the dry cake mix is the step that decides the texture, because each pat melts into a golden, crispy crust. Skip it and you end up with dry, powdery spots that never brown.
Ree goes light on the spice, using just a teaspoon of apple pie spice instead of piling on cinnamon and nutmeg, so the filling shines. Then the caramel drizzle at the end pushes it into cobbler territory, which sets it apart from plain dump cakes everywhere.
Pioneer Woman Apple Dump Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings10
minutes1
hour384
kcalA warm, bubbly dessert with a golden buttery crust on top and tender spiced apples underneath, assembled in one dish with no stirring required.
Ingredients
3/4 c. (1 1/2 sticks) salted butter, cut into slices, plus more for the baking dish
2 (21-oz.) cans apple pie filling
1 tsp. apple pie spice
1 (15.25-oz.) box yellow cake mix
Jarred caramel sauce, for serving (optional)
Vanilla ice cream or whipped cream, for serving (optional)
Directions
- Preheat: Preheat the oven to 350°F, then butter a 9-by-13-inch baking dish so the cake lifts out easily.
- Layer: Dump the apple pie filling into the baking dish, then sprinkle the apple pie spice over it. Scatter the dry cake mix across the fruit and distribute the butter slices over the top.
- Bake: Bake for 50 minutes to 1 hour, until the top turns golden and bubbly. Don’t pull it early, because the butter needs that time to melt through and form a crust.
- Serve: Drizzle with caramel sauce and add a scoop of ice cream or whipped cream while it’s warm, so everything melts together.
FAQs
Can I use a different fruit filling instead of apple?
Cherry, peach or blueberry pie filling all work here, since the cake mix and butter layer handles any canned fruit the same way. Just skip the apple pie spice if the new filling already has its own spice blend, because doubling up can make the flavor too strong.
Can I freeze apple dump cake?
Wrap individual portions tightly in plastic wrap, then slide them into a freezer bag where they’ll keep for up to two months. Once you’re ready to eat, reheat in a 350°F oven for about 15 minutes, since microwaving tends to make the crust soggy.
Can I assemble apple dump cake the night before?
Layer the filling and cake mix in the dish and refrigerate overnight, but hold off on the butter until right before you bake. Otherwise, cold butter on the dry mix absorbs moisture from the fridge, so it won’t melt into those crispy pockets the way fresh pats do.
What can I use instead of a 9-by-13 baking dish?
A cast-iron skillet or deep-dish pie plate works as long as it holds the same volume, though you may need 5 to 10 extra minutes. Just add a fork check at the center before pulling it out, since a different shape can bake unevenly.
Why did my dump cake turn out dry on top?
Usually it’s because the butter slices were spaced too far apart, leaving bare patches of cake mix that never get enough fat to crisp. Overlapping thinner slices fixes this, since the goal is full, even coverage across the entire surface.
