If you’re looking for a warm, fuss-free dessert that tastes like a slice of fall heaven, this Crock Pot Apple Dump Cake Recipe is exactly what you want. I absolutely love how this turns out every time—I just dump the ingredients in the slow cooker, set it, and forget it. The smell that fills the kitchen while it cooks? Simply irresistible.
This dump cake is the ultimate comfort dessert, perfect for busy weeknights or casual gatherings when you want something sweet without the hassle. You’ll find that the combination of apple pie filling and apple cinnamon muffin mix creates a perfectly soft and spiced topping that pairs beautifully with the tender, bubbly apples beneath. Trust me—you’ll want to try this recipe over and over again!
Why You’ll Love This Recipe
- Effortless prep: Dump everything in the Crock Pot—no mixing bowls or extra pans needed.
- Delicious fall flavors: The apple cinnamon muffin mix adds a wonderfully spiced crust to the sweet apples.
- Set it and forget it: Perfect for busy days, giving you a warm dessert ready when you are.
- Versatile follow-ups: Serve with ice cream, whipped cream, or on its own for an easy crowd-pleaser.
Ingredients You’ll Need
The magic in this Crock Pot Apple Dump Cake Recipe comes from a handful of simple ingredients that you likely already have or can easily find. The muffin mix is my secret to creating that soft, cakey top without the fuss of baking layers.
- Apple pie filling: Using canned pie filling keeps things easy, and you can choose sugar-free if you’d prefer a lighter dessert.
- Apple cinnamon muffin mix: The cinnamon flavor perfectly complements the apples and creates a moist, tender topping.
- Salted butter: Melted butter over the muffin mix helps it bake up golden and gives the right richness—don’t skip it!
Variations
One of the things I love about the Crock Pot Apple Dump Cake Recipe is how easy it is to make it your own. Feel free to swap the apple pie filling for pears or cherries, or try different muffin mixes to change the flavor profile.
- Add nuts or oats: Sprinkling some chopped walnuts or oats on top adds a delightful crunch—I’ve tried it and loved the texture contrast!
- Use sugar-free ingredients: If you’re watching sugar, you can opt for sugar-free apple pie filling and muffin mix without losing much flavor.
- Spice it up: A dash of extra cinnamon or a pinch of nutmeg stirred into the apple pie filling wakes up the flavors even more.
How to Make Crock Pot Apple Dump Cake Recipe
Step 1: Prep your slow cooker
Start by lightly spraying your Crock Pot with non-stick cooking spray to prevent sticking. I always use a 4-6 quart slow cooker for this recipe, which is just the right size to bake the dump cake evenly without it turning too thin or too thick.
Step 2: Layer the apple filling
Pour in two full cans of apple pie filling. Don’t worry about spreading it perfectly — it will bubble up and spread during cooking, infusing the dessert with juicy sweetness.
Step 3: Sprinkle muffin mix
Evenly sprinkle two packets of the apple cinnamon muffin mix right on top of the apple filling. This layer forms the cake topping, and the cinnamon notes always bring smiles around my kitchen table.
Step 4: Add the butter
Pour ½ cup of melted salted butter over the muffin mix. The butter can’t cover every bit of the dry mix, and that’s okay—it bakes beautifully as it melts and crisps up some areas for texture. I’ve also experimented with slicing the butter and distributing the slices on top for an even melt, and both methods work great.
Step 5: Cook low and slow
Cover your Crock Pot and cook the dump cake on low for 3 to 5 hours. You’ll want to keep an eye on it around the 3-hour mark—the muffin mix should be fully cooked and the apple filling bubbling. A little jiggle from the slow cooker lid is a good sign that it’s ready!
Pro Tips for Making Crock Pot Apple Dump Cake Recipe
- Choose the right slow cooker size: Using a 4-6 quart slow cooker gives you an even bake without it being too thick or thin.
- Don’t skip the butter: The melted butter is what makes the muffin mix bake into a moist, golden crust with deliciously crispy edges.
- Check early for doneness: Around 3 hours, peek in to test the muffin mix with a toothpick; it should come out mostly clean to avoid soggy topping.
- Avoid opening lid too often: Each time the lid is lifted, heat escapes; trust the timing and resist peeking too much to keep the baking even.
How to Serve Crock Pot Apple Dump Cake Recipe
Garnishes
I love topping this dump cake with a scoop of vanilla ice cream or a dollop of whipped cream right before serving—the cold creaminess pairs perfectly with the warm cake. Sometimes, I sprinkle a little cinnamon or chopped toasted pecans on top for added color and crunch.
Side Dishes
This dessert shines on its own, but you can pair it with hot tea, coffee, or even a scoop of yogurt for a lighter touch. For brunch or holiday settings, I like to serve it alongside scrambled eggs or roasted pork—it balances sweet and savory beautifully.
Creative Ways to Present
For special occasions, I’ve served the Crock Pot Apple Dump Cake Recipe in individual ramekins right from the slow cooker, which impresses guests and keeps portions handy. You can also drizzle caramel sauce on top to elevate the presentation without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover apple dump cake keeps well in an airtight container in the fridge for up to 4 days. I usually cover the Crock Pot insert tightly with foil to save the whole batch, which helps preserve moisture and flavor.
Freezing
I’ve frozen portions of this dump cake with good success—just cool it completely, then wrap tightly in plastic wrap and foil. When you thaw it in the fridge overnight, it reheats beautifully without losing texture.
Reheating
To reheat, I like using the microwave in short bursts to preserve moisture, or warming it gently in the oven at 325°F for about 15 minutes. Adding a little butter or extra cinnamon before reheating revives that fresh-baked feeling.
FAQs
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Can I use fresh apples instead of canned apple pie filling?
Absolutely! If you’re using fresh apples, peel, core, and slice them, then toss with sugar, cinnamon, and a bit of lemon juice to mimic the canned filling’s sweetness and flavor. You may need to add a little thickener like cornstarch to help create that classic pie filling texture.
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Can I make this dump cake in the oven instead of the Crock Pot?
Yes! If you prefer, bake the dump cake in a greased 9×13-inch baking dish at 350°F for about 35-45 minutes or until the muffin mix topping is golden and cooked through. Keep an eye on it so the edges don’t over brown.
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What slow cooker setting is best for this recipe?
Low heat is ideal for the Crock Pot Apple Dump Cake Recipe because it allows the topping to cook gently and the filling to bubble without burning. High might cook faster but risks drying out the topping.
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Can I use a different muffin mix flavor?
You can! While apple cinnamon pairs exceptionally well with the apple filling, experimenting with spice cake or yellow cake mixes works too if you prefer a different flavor profile.
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How do I prevent the topping from becoming soggy?
Make sure not to lift the slow cooker lid excessively and verify doneness around the 3 to 4-hour mark. The butter and muffin mix will bake into a moist but firm cake-like topping; using less butter can also lead to drier topping, so stick to the recipe’s amount for best results.
Final Thoughts
This Crock Pot Apple Dump Cake Recipe holds a special place in my heart because it’s the kind of dessert that makes you feel cozy without adding stress to your day. Whether you’re feeding family, guests, or just craving something sweet and comforting, this recipe never disappoints. I hope you try it soon—you might just find it becoming your go-to slow cooker dessert too!
Print
Crock Pot Apple Dump Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 3 to 5 hours
- Total Time: 3 hours 5 minutes to 5 hours 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Apple Dump Cake is an easy and comforting dessert perfect for fall or any time you crave a sweet, fruity treat. With simple ingredients like apple pie filling, apple cinnamon muffin mix, and butter, you can effortlessly create a warm, tender cake with minimal prep. Using a slow cooker makes this recipe hands-off and ideal for busy days or gatherings.
Ingredients
Ingredients
- 2 (21 ounce) cans apple pie filling (can use sugar free)
- 2 (7 ounce) packets Martha White Apple Cinnamon muffin mix (or your favorite brand)
- ½ cup (1 stick) salted butter, melted (or cut into slices)
Instructions
- Prepare the slow cooker: Lightly spray a 4-6 quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
- Add apple pie filling: Pour the two cans of apple pie filling evenly into the bottom of the slow cooker, spreading it out as best as you can for an even base layer.
- Sprinkle muffin mix: Evenly sprinkle the two packets of apple cinnamon muffin mix on top of the apple pie filling. This dry layer forms the cake topping.
- Add butter: Pour half a cup (1 stick) of melted salted butter over the muffin mix layer. The butter won’t cover all the dry mix completely, but it will help moisten and bake the topping. Alternatively, you can cut the butter into slices and distribute evenly over the muffin mix.
- Cook: Cover the slow cooker with the lid and cook on the low setting for 3 to 5 hours, or until the muffin mix is fully cooked through and the apple pie filling is bubbly and hot.
- Serve: Once done, carefully remove the lid and serve the dump cake warm directly from the slow cooker. Enjoy as is or with a scoop of vanilla ice cream for added indulgence.
Notes
- You can use sugar-free apple pie filling to reduce sugar content.
- Adjust cooking time slightly depending on your slow cooker model; check around 3 hours for doneness.
- Butter can be melted or sliced for different textures in the topping.
- This recipe serves about 6 people.
- Be cautious when removing the lid to avoid steam burns.
Nutrition
- Serving Size: 1/6 of recipe (approx. 190g)
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
