3-Ingredient Apple Pie Dump Cake – Effortless Fall Dessert That Tastes Like Grandma Went Viral

You want a dessert that tastes homemade, looks impressive, and takes less effort than finding your car keys? This 3-Ingredient Apple Pie Dump Cake is your new cheat code. No mixers, no fuss, no “real baking” required—just dump, bake, and collect compliments like coupons.

It’s cozy, buttery, and cinnamon-sweet with zero drama. Warning: your house will smell like a bakery and your willpower will evaporate.

What Makes This Recipe Awesome

• Only 3 ingredients. You probably have them right now. If not, they’re at literally any grocery store.
• Zero prep. No peeling apples, no chilling dough.

  It’s as simple as open, pour, sprinkle, bake.

• Foolproof texture. Golden, crunchy top with soft, gooey apple pie filling underneath. Peak cozy vibes.
• Budget-friendly. Dessert for a crowd without lighting your wallet on fire.
• Smells like fall. Your home gets that cinnamon-apple aroma—AKA instant nostalgia.

Ingredients

• 2 cans (20–21 oz each) apple pie filling
• 1 box (15.25 oz) yellow cake mix (white or spice cake also works)
• 1/2 cup (1 stick) unsalted butter, melted (plus 1–2 extra tablespoons if you like extra crispy corners)

Optional but awesome: 1 teaspoon ground cinnamon, a pinch of nutmeg, or 1/2 cup chopped pecans for crunch.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Dump the apples. Spread the apple pie filling evenly in the dish.

   If you want a little extra spice, sprinkle cinnamon on top.

3. Sprinkle cake mix. Evenly scatter the dry cake mix over the apples. Don’t stir. Seriously—no stirring.
4. Drizzle butter. Pour the melted butter evenly over the cake mix.

   Aim to moisten as much surface as possible for a crispy, golden top.

5. Bake for 40–50 minutes, until the top is deeply golden and the edges bubble. Add 5–10 minutes if you like extra crunch.
6. Rest for 10 minutes before serving. This helps the filling settle and saves your tongue.

   You’re welcome.

7. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel if you’re feeling extra.

Storage Tips

• Fridge: Store leftovers covered for up to 4 days. Reheat at 325°F for 10–12 minutes to revive the crunch, or use the microwave if you’re impatient.
• Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
• Make-ahead: Assemble and refrigerate up to 24 hours before baking.

  Add 5–10 minutes to the bake time.

Health Benefits

• Apples bring fiber and antioxidants, which support digestion and cell health. That said, this is dessert—not a kale salad.
• Portion control is your friend. A small square can satisfy sweet cravings without derailing your day.
• Better-than-takeout ingredients, IMO: you know what’s in it, and you can tweak sugar by choosing low-sugar apple filling.

What Not to Do

• Don’t stir the layers. Mixing the cake mix into the filling turns it gummy. Let the butter do its magic on top.
• Don’t skip enough butter. Dry patches on top?

  That’s a butter coverage problem. Drizzle evenly or add a tad more.

• Don’t pull it too early. Pale top = soggy texture. Wait for deep golden brown and bubbling edges.
• Don’t use raw apples without adjusting. Canned pie filling is ready to go.

  Raw apples need sugar and thickener (cornstarch) to behave.

Alternatives

• Mix swap: Spice cake mix for extra fall flavor, or white cake mix for lighter sweetness.
• Filling swap: Try cherry, blueberry, or peach pie filling. Same method, new personality.
• Dairy-free: Use vegan butter or coconut oil. Expect slightly less crispness but still awesome.
• Gluten-free: Use a gluten-free yellow cake mix.

  Texture stays very similar.

• Add-ins: Chopped pecans or walnuts, 1/2 teaspoon cinnamon, or a handful of toffee bits for a subtle crunch.

FAQ

Can I make this in a slow cooker?

Yes. Layer the ingredients in a greased slow cooker and cook on High for 2–3 hours or Low for 4 hours. The top won’t get as crisp, but the flavor is still A+.

Do I have to melt the butter?

Melting gives the most even coverage.

Some folks slice cold butter into thin pats and dot the top—works in a pinch, but you’ll get more dry spots.

How do I avoid dry cake mix patches?

Spread the cake mix evenly and pour the butter in a slow, steady drizzle over the entire surface. If some spots still look dusty 30 minutes in, quickly spoon 1–2 tablespoons melted butter over them and continue baking.

Can I reduce the sweetness?

Use low-sugar apple pie filling or mix 2 cans of sliced apples in juice with 1/4 cup brown sugar and 1 tablespoon cornstarch. Spice as desired.

What pan size works best?

A 9×13-inch pan is ideal for an even bake and crisp top.

You can also use a 12-inch cast-iron skillet for rustic vibes and extra caramelized edges, FYI.

My Take

This dessert is the perfect intersection of low effort and high reward. It’s the kind of recipe you keep in your back pocket for last-minute guests, bake sales, or when you just want something warm and nostalgic without babysitting dough. I’m team spice cake + pecans for crunch and extra fall flavor.

Serve it with vanilla ice cream, act modest when people ask for the recipe, and enjoy your hero moment.