Ingredients
- 2 21-ounce cans apple pie filling
- 1 package of yellow or white cake mix
- ½-¾ cup salted butter cold
Instructions
- Preheat the oven to 350°F.
- Spread the apple pie filling evenly into a 9×13” baking dish.
- Sprinkle the dry cake mix evenly over the apple pie filling.
- Use a sharp knife or a mandolin to slice very thin pieces of butter. Spread the pieces of butter over the top of the dy cake mix, covering as much of the cake mix as possible.
- Bake for 40-45 minutes or until the topping is browned and the apple pie filling is bubbling from under the topping.
- Serve warm with vanilla ice cream and/or caramel sauce.
Notes
Storage:
Keep leftover apple spice dump cake covered for up to 7 days in the fridge. Freeze in a freezer-safe container for up to 1 month. Reheat in the oven or thaw in the refrigerator before serving.
Notes:
The easy apple cake can be served warm or cold.
Canned “fried apples” or homemade apple pie filling can be used in place of the canned.
Store bought pie filling already contains spices, but feel free to add more nutmeg, cinnamon, or apple pie spice.
If there are dry patches after baking, that’s okay.
Covering the cake mix with pats of butter is pretty simple, but you can also melt a stick and pour over top.
Check the cake after 30 minutes of baking and add more butter if needed to cover dry patches.
Nutrition
Calories: 228kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 20mg | Sodium: 359mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 236IU | Vitamin C: 0.003mg | Calcium: 97mg | Iron: 1mg
