Apple Dump Cake in a 9x13 Pan

Apple dump cake in a 9×13 pan needs just two 21-ounce cans of apple pie filling, one box of yellow cake mix, 3/4 cup of butter and a teaspoon of cinnamon, baked at 350°F for 45 to 55 minutes. Nothing is stirred together: the fruit goes in first, the dry cake mix is sprinkled over it, and butter on top turns the mix into a crisp, buttery cobbler-style crust.

It takes about 5 minutes to assemble and is best served warm with vanilla ice cream or whipped cream.

Why This Recipe Fits a 9×13 Pan

Two cans of pie filling cover the bottom of a 9×13 pan in an even layer about 1 inch deep, and one box of cake mix covers that layer completely. That ratio matters. In a smaller pan the cake mix layer is too thick and leaves powdery, unbaked patches in the middle; in a larger pan the fruit is too thin and scorches at the edges.

Ingredients for a 9×13 Apple Dump Cake

2 cans (21 ounces each) apple pie filling
1 teaspoon ground cinnamon, divided
1 box (about 15 ounces) yellow or butter cake mix
3/4 cup (1 1/2 sticks) unsalted butter, very cold
1/2 cup chopped pecans or walnuts (optional)
2 tablespoons brown sugar (optional, for the top)

How to Make Apple Dump Cake in a 9×13 Pan

Heat the oven to 350°F. Lightly grease a 9×13 pan.
Add the fruit. Spread both cans of pie filling evenly in the pan. Cut any large apple slices in half with a knife right in the pan, then sprinkle with 1/2 teaspoon of the cinnamon.

Add the cake mix. Sprinkle the dry cake mix evenly over the fruit, breaking up lumps with your fingers. Do not stir.
Top with butter. Cut the cold butter into thin slices and lay them over the whole surface, as close together as possible. Thin slices give better coverage than melted butter poured on top.
Finish the top. Sprinkle with the nuts, brown sugar and the remaining cinnamon.

Bake 45 to 55 minutes, until the top is golden and the fruit is bubbling around the edges.
Rest 15 minutes before serving so the filling thickens.

Cook and Prep Times

Prep: 5 minutes
Bake: 45 to 55 minutes at 350°F
Rest: 15 minutes
Serves: 12 to 15 servings

Fixing Dry Spots

The most common problem with dump cake is powdery cake mix that never browned. It happens where no butter touched the mix. About 30 minutes into baking, look at the top: if you see pale dry patches, dot them with a few small pieces of butter and return the pan to the oven. Making the layer even at the start, with no thick mounds, prevents most of it.

Changing the Pan Size

8×8 or 9×9 pan: use 1 can of filling, half the cake mix (about 2 cups) and 6 tablespoons of butter. Bake 35 to 45 minutes.

Slow cooker: layer the same way in a 6-quart cooker and cook on high for about 2 hours; the top will be soft rather than crisp.

Storage

Cover leftovers and refrigerate for up to 4 days. Reheat portions in the microwave or the whole pan at 350°F for 15 minutes to crisp the top again. The topping softens if frozen, so it is best eaten within a few days.

Frequently Asked Questions

Can I use fresh apples?

Yes. Toss 6 cups of thin-sliced apples with 1/2 cup sugar, 2 tablespoons flour, 1 tablespoon lemon juice and the cinnamon. Add 10 minutes to the bake time.

Should I melt the butter?

Melted butter works if you drizzle it slowly over every part of the top, but it tends to pool. Sliced cold butter gives more even browning.

For more bakes sized for the same pan, see our cherry dump cake in a 9×13 pan, apple pie bars in a 9×13 pan and blueberry crisp in a 9×13 pan.

Apple Dump Cake in a 9×13 Pan