Part pie, part cake. Apple pie filling infused with spices and cranberries. Topped with a buttery spice cake topping and chopped pecans.
This dump cake is a real crowd pleaser and Thanksgiving will be here before you know it…just sayin’!
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Yep. It’s apple season and here I am using canned pie filling.
As much as I love fresh apples, sometimes I just can’t even. With the coring and the peeling and the slicing just so. Argh!
That’s why I love this apple dump cake. You can get all of the appley goodness of the season without a ton of work. Hubby just loves fruit pies and this is the next best thing.
Start by spraying a 9×13 inch baking pan with cooking spray.
In a large mixing bowl (or directly in the pan) stir together the pie filling, cranberries, and apple pie spice. I make my own homemade apple pie spice blend, it’s quick and easy to put together. But you can use store bought if you like.
Spread the apple mixture in the pan.
Then sprinkle the dry cake mix evenly over the filling and toss on the pecans.
Finally, drizzle the whole thing with the melted butter. Be sure not to stir it.
Bake it for around 55-60 minutes. Then comes the hard part, it needs to cool for a couple of hours to let the crust set up.
I like mine with a scoop of ice cream or a dollop of whipped cream.
If you’re a fan of dump cakes, be sure to give these a try:
Resources (affiliate link):
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