Grandma Ruth had a way of making the whole house smell like a bakery with almost no effort. This one tastes like comfort and seconds. This apple dump cake is exactly the kind of thing she’d pull together on a Sunday afternoon in the farmhouse kitchen—just a few pantry staples, a pat of butter (or three), and that sweet, spicy aroma drifting down the hallway. It’s made with apple pie filling, a box of spice cake mix, and plenty of butter, so it’s as simple as it gets, but it bakes up into a cinnamon-speckled golden crust with tender pockets of apples underneath. No mixer, no fuss, just the kind of Midwest potluck dessert that disappears faster than you can set it on the speckled kitchen counter.
Serve this apple dump cake warm, scooped straight from the pan. A big spoonful of vanilla ice cream or a dollop of lightly sweetened whipped cream melts right into the cinnamon crust and apple filling. It’s also lovely with a drizzle of warm caramel sauce if you have it. For coffee drinkers, a mug of hot coffee or a milky chai pairs beautifully with the spice cake. If you’re serving a family meal, this makes a cozy finish after a simple pork roast, meatloaf, or a pot of chili—just let the cake bake while you eat, and bring it to the table while it’s still bubbling at the edges.
apple dump cake made with apple pie filling, spice cake mix, butter
Servings: 8-10
Ingredients
2 cans (20–21 oz each) apple pie filling
1 box (15.25 oz) spice cake mix (dry, unprepared)
3/4 cup (1 1/2 sticks) unsalted butter, very cold
1/2 teaspoon ground cinnamon (optional, for extra warmth)
1/4 teaspoon salt (optional, helps balance the sweetness)
Nonstick cooking spray or butter, for greasing the pan
Directions
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