Apple Pumpkin Dump Cake: Effortless Holiday Favorite
Hey friend, this Apple Pumpkin Dump Cake is seriously my fall obsession right now. Picture this…Creamy pumpkin meets juicy apples under a buttery, crispy topping.
SO cozy! I love it because it tastes like hugging your favorite sweater while eating pie and crisp at the same time. Zero fuss, total yum. You won’t believe how easy it is.
Can you already smell that cinnamon heaven? If you’re into simpler vibes, peek at my classic Pumpkin Dump Cake or the gooey Caramel Apple Dump Cake. Trust me, you need this in your life
Ingredients You’ll Need
So, this dessert uses stuff you probably already have sitting in your pantry right now. Pretty sweet, right? Just peek at the recipe card below for the exact amounts you’ll need.
- Yellow Cake Mix: This creates that buttery, crispy top layer that everyone fights over at the table.
- Pumpkin Puree: Gives you that cozy fall vibe with its rich, earthy flavor in every single bite.
- Apple Pie Filling: Brings juicy apple chunks and sweetness that makes this dessert absolutely irresistible to everyone.
- Cinnamon: The star spice that makes everything smell like a warm autumn hug, honestly.
- Nutmeg: Just a little pinch adds so much depth and makes the flavors really pop beautifully.
- Unsalted Butter: Melts into the cake mix and turns golden and caramelized on top. YUM!
How to Make Apple Pumpkin Dump Cake
Okay, so here’s the deal… this comes together super fast with easy layers. No fancy skills needed whatsoever!
Step 1: Prepare Your Pan and Preheat
Preheat your oven to 350°F and give your 9×13-inch dish a quick spray so nothing sticks later on.
Step 2: Layer the Apple Pie Filling
Spread the apple pie filling (20 oz) right across the bottom of your pan as your yummy first layer.
Step 3: Mix the Pumpkin Layer
Combine pumpkin puree (15 oz) with 1 teaspoon cinnamon and 1/4 teaspoon nutmeg until it’s all mixed together nicely.
Step 4: Add the Pumpkin Mixture
Spread the pumpkin mixture over those apples carefully, making sure you get it nice and even all over.
Step 5: Sprinkle the Cake Mix
Distribute the dry cake mix (15.25 oz box) on top of the pumpkin without stirring anything at all together.
Step 6: Dot with Butter
Slice unsalted butter (1 stick) into thin pieces and scatter them everywhere across the top of that cake mix.
Step 7: Bake Until Golden
Bake for 50-55 minutes until the top looks gorgeous and golden with bubbles popping around the edges. Can you smell it already?
Let cool for 15 minutes before enjoying, then add whatever toppings make your heart happy—ice cream, whipped cream, or caramel sauce.
Tips for the Best Apple Pumpkin Dump Cake
- Use room temperature butter because it slices way easier and spreads more evenly across everything without frustration.
- Don’t skip the spices, or you’ll miss out on all those cozy fall flavors that make this dessert special.
- Cover with foil if it’s browning too fast, then take it off for the last 10 minutes of baking.
- Let it rest after you take it out so the layers settle down and you can actually serve neat pieces.
- Serve warm with cold ice cream on top for that amazing hot-and-cold combo everyone absolutely loves.
Variations and Substitutions
Well, the good news is you can totally tweak this recipe based on what you like or need.
- Gluten-Free Option: Just swap in a gluten-free yellow cake mix and you’re all set for gluten-free friends.
- Spice Cake Mix: Want even more spice flavor? Use spice cake mix instead of yellow for extra warmth.
- Fresh Apples: Toss 4 cups of diced apples with sugar, cinnamon, and 2 tablespoons of cornstarch if you prefer fresh.
- Dairy-Free Version: Use vegan butter or coconut oil instead of regular butter, and nobody will even notice the difference.
- Add Pecans: Sprinkle some chopped pecans over the butter before baking for a nice nutty crunch on top.
Frequently Asked Questions
Can I make apple pumpkin dump cake ahead of time?
Yep! Put it together up to a day early, cover it tightly with plastic wrap, and keep it cold until baking time.
How do I store the leftover dump cake?
Just cover your dish with foil or move it to a container with a lid and pop it in the fridge.
Can I freeze this?
Absolutely! Wrap up pieces really well in plastic and foil, then freeze for up to three months for later treats.
Do I need to thaw frozen dump cake before reheating?
Let it thaw in the fridge overnight, then warm it up in a 325°F oven for about 15-20 minutes until heated through.
Can I use fresh pumpkin instead of canned?
Sure thing! Just cook it, mash it up, and drain extra water so it matches the thickness of canned pumpkin.
What’s the best way to reheat leftovers?
Pop a piece in the microwave for 30-45 seconds or heat the whole thing covered in a 325°F oven for 20 minutes.
Can I double this recipe for a crowd?
Yes! Just double everything and use two pans since one big pan won’t bake the layers right. What do you think?
Why is my dump cake soggy on top?
You might’ve used too much butter or didn’t bake it long enough—make sure it gets really golden brown.
Apple Pumpkin Dump Cake: Effortless Holiday Favorite
Ingredients
- 1 (20 oz) can apple pie filling
- 1 (15 oz) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup 1 stick unsalted butter, sliced
Topping(optional)
- Whipped cream
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish with cooking spray or butter lightly.
- Spread apple pie filling evenly across the bottom of your dish as the first delicious layer.
- Mix pumpkin puree with cinnamon and nutmeg in a bowl until everything is nicely combined.
- Spread the pumpkin mixture carefully over the apple layer, smoothing it out across the whole dish evenly.
- Sprinkle dry yellow cake mix evenly over the pumpkin layer without stirring or mixing anything at all.
- Distribute sliced butter pats evenly across the cake mix, covering as much of the top as you can.
- Bake uncovered for 50-55 minutes until the top is golden brown and the edges are bubbling beautifully all around.
- Let cool for 15 minutes before serving warm with toppings like ice cream or whipped cream. ENJOY!
Notes
- Cover with foil if browning too fast, then remove it during the last 10 minutes so it finishes nicely.
- Store covered in the fridge for up to four days, and warm up pieces whenever you want some.
- This tastes best served warm with cold vanilla ice cream or fluffy whipped cream piled on top generously.
- Use pure pumpkin puree, not pumpkin pie filling, since that one already has spices and sugar mixed in.
- For a crispier top, spread butter evenly everywhere and bake until it’s deeply golden brown all over.
