Apple Pecan Dump Cake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A quick apple dessert mixing fruit filling, cake mix, and butter, baked until golden brown with crunchy pecan topping. Changes include swapping pecans for walnuts, updating cooking times, and gentle mixing for texture balance.
Prep:
10 min
Cook:
50 min
Total:
60 min
Servings:
10 servings
#American dessert
#quick recipes
#fruit desserts
#walnut recipes
#baking tips
Apple dump cake. Not your average pie or cobbler—lazy but rewarding. You dump components in a pan and the oven does magic. No fuss rolling dough, no waiting for rising. Tried this with pecans last fall, but walnuts added unexpected bite this winter. Texture is everything here. Swirling butter into cake mix mess but just enough to combine colors. Let it get golden, edges browned like autumn leaves, while the smell of warm apples and buttery nuts fills the kitchen. Timing’s flexible — rely on sight and feel instead of strictly watching the clock. If it’s bubbling slow at edges with golden crust on top, you’re close. Adjust nuts depending on mood — toasted coconut once gave that extra chew surprise. This dish? Simple but skills make it shine.
Ingredients
- 1 can apple pie filling, about 21 ounces
- 1 box yellow cake mix, approximately 15.25 ounces
- 3/4 cup unsalted butter, melted
- 1 cup chopped walnuts
About the ingredients
Pie filling can be replaced with any fruit preserving; cherries or peach work well. If using fresh apples, toss in cinnamon and a bit of sugar, and cook down slightly before layering. The cake mix — yellow or butter pecan — alters flavor profile markedly. Butter is key. Salted or unsalted? I prefer unsalted to control saltiness but salted works if you skip adding extra salt elsewhere. Nuts are variable—pecans, walnuts, or even almonds toasted beforehand for crunch. Don’t skip nuts, they add texture contrast and flavor dimension. If allergic or nut-averse, swap with toasted oats or coconut flakes. The butter ratio changed slightly from original to avoid sogginess seen in earlier attempts. Little tweaks add up. Have extra butter on hand for drizzling later if dry patches form after baking.
Method
- Preheat oven to 345°F and lightly grease a 9x13-inch baking pan. The slightly lower temp helps prevent over-browning here.
- Pour pie filling evenly across bottom of pan. I like to spread edges first, so it doesn’t pool too much in center.
- Sprinkle dry cake mix generously and evenly over the fruit. No clumps, shake or tap pan to level.
- Drizzle melted butter slowly on top. Use a butter knife to swirl—big loops, not mixing fully. This partial blending stops cake from becoming gummy — keeps texture varied.
- Sprinkle chopped walnuts on top instead of pecans. They toast differently, adding punchier flavor and crunch.
- Put in oven and bake 45 to 50 minutes. Watch browned edges—they darken first, giving a cue it’s ready. The center firming with slight jiggle means done, avoids dry spots.
- Let sit 10 minutes or so warm but not piping hot. This resting lets juices thicken to syrupy texture instead of runny.
- Slice with spatula for neat squares. Crisp on top, tender underneath with that buttery-nutty aroma. If edges burn, next time cover loosely with foil at 35 minutes.
Cooking tips
Oven temperature matters—slightly lower prevents burnt sugar edges. Grease pan well, prevents sticking of sugary bits. Distribute dry cake mix evenly; clumps create uneven cooking and gummy spots. Swirling butter is a deliberate step — too much mixing blends flavors creating pasty texture. Partial blend keeps swirls visually appealing and texturally interesting. Watch baking, edges should be golden brown and mostly set, jiggle center slightly. Overbake and you get hard edges or dry crumb. When done, cooling isn’t just resting; it lets juices bind instead of running off when cut — patience pays. Foil cover halfway is a trick if browning too fast but raw inside. Eat warm but don’t rush. Serves well with vanilla ice cream or whipped cream for creaminess contrast. Know your oven, how it heats corners versus middle, adjust pan position accordingly.
Chef's notes
- 💡 Butter swirling is critical but precise. Pour melted butter slowly. Use knife or spatula to make big loops only. Avoid mixing fully. Over mixing — cakey gum mess instead of varied texture. The swirls keep some dry mix intact, some wet. Visual cue: see patches of both colors. Adds dimension in browning and bite.
- 💡 Grease pan well. Sugary canned fruit fillings stick—syrup chars if not careful. I prefer sprayed nonstick plus a light butter rub on edges. Makes cleanup less of a chore. Also, prevents sticky burnt crumbs when pulling cake out. If too greasy, butter pools causing soggy bottom. Balance is key, experiment if pan type varies.
- 💡 Nuts change everything. Replacing pecans with walnuts boosts flavor punch, crunch varies too. Toast nuts lightly first, dry pan or 325°F oven for 5–7 minutes until fragrant. Not browned or bitter but warm. Adds aroma, crunch contrast. Sprinkle on top after butter drizzle but before baking. Keeps texture crisp, not soaked.
- 💡 Don’t eyeball oven constant. 345°F chosen for slow caramelization, prevents sugar burn. Watch edges closely after 40 minutes. If darkening fast, cover loosely with foil to keep inside moist and edges from burning. Center jiggle tip is better doneness test — slight bounce means still tender, no dry crust forming internally.
- 💡 Cooling phase matters. Let cake rest 10 minutes minimum after pulling from oven. Juices thicken, syrup sets. Cut too soon and filling runs off, slices fall apart. Test temp by touch, warm not hot. Can cover loosely with towel if wanting softer top crust. Also works if you bake ahead; reheat gently covered for same syrup texture.
Common questions
Can I use fresh apples?
Yes but cook them down first. Add cinnamon sugar, simmer until just tender. This breaks down texture so cake doesn't stay crunchy or watery. Use less liquid fruit or drain some juice. Otherwise cake mix dries differently, might need more butter to balance.
Why swirl butter instead of mixing?
Prevents gummy texture. Full mixing blends sugars and fats too well, makes dense cakey bottom. Partial swirling keeps contrast. Some dry pockets stay crisp, some softened with butter pockets. Flavor layers from visual swirls too. Different from usual dump cake method, important adjustment.
How to fix burnt edges?
Cover pan loosely halfway baking. Foil tent blocks direct heat on sides, slows browning. Keeps edges chewy not crunchy but avoids undercooked center. Sometimes switching oven rack helps too. Lower racks cook bottom fast, top rack might brown too quick. Watch and adapt for your oven quirks.
Best storage method?
Store covered at room temp up to two days fine. Fridge can dry it out but keeps longer. To reheat, microwave short bursts or oven at low temp covered. Avoid airtight container straight from warm cake or sogginess happens. Leftovers freeze okay wrapped tightly; thaw in fridge before warming.
