A simple, cozy crockpot dessert combining spiced cake mix and apples in one dump‑and‑go recipe. This Slow Cooker Apple Dump Cake is the ultimate in easy fall comfort food. It comes together with minimal effort but delivers warm, cinnamon-spiced sweetness that’s perfect for chilly evenings.

Why You’ll Love This Recipe

I love how incredibly easy this dessert is to make. There’s no need for complicated mixing or precise techniques—just layer everything right into the slow cooker and let it do the work. The spiced cake mix brings a fragrant warmth that pairs beautifully with the apple pie filling, and the buttery topping creates a soft, golden crust. It’s ideal for family gatherings, holidays, or when I want something sweet and effortless. Plus, it makes the whole house smell like fall.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 (21 oz) cans apple pie filling
1 (15.25 oz) box spice cake mix
½ cup (1 stick) unsalted butter, sliced or cubed
Optional: ½ teaspoon ground cinnamon, ½ cup chopped nuts (pecans or walnuts)

Directions

I lightly grease the inside of my slow cooker using non-stick spray or butter.
I dump the apple pie filling into the bottom of the slow cooker.
Then I evenly sprinkle the dry spice cake mix right on top—no stirring.
I place the sliced or cubed butter over the surface of the cake mix.
I cover and cook on high for about 2 to 2½ hours (or on low for 4–5 hours), until the top turns golden and the apples are bubbling and tender.
I let it rest for a few minutes before scooping and serving it warm. It’s especially good with a scoop of vanilla ice cream or whipped cream.

Servings and timing

Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Yield: 8 servings

Variations

When I don’t have spice cake mix, I mix a yellow cake mix with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon cloves. It works great as a substitute. I sometimes toss in chopped pecans or walnuts for extra texture and a nutty flavor. If I’m cooking for someone gluten-sensitive, I just use a gluten-free spice cake mix. On days when I want it extra fresh, I’ll peel and slice fresh apples and soften them in a skillet with sugar and cinnamon before adding them to the crockpot.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I scoop out a portion and warm it in the microwave for about 30–45 seconds. If I want to refresh the texture a bit, I’ll sprinkle a tiny bit of water on top before microwaving to keep it from drying out. It’s just as good the next day—maybe even better.

FAQs

What kind of apples can I use if I want to make this from scratch?

I usually go for tart apples like Granny Smith or a mix of sweet and tart like Honeycrisp and Braeburn. I peel, core, and slice them, then simmer them briefly with sugar and spices before layering them in.

Can I make this ahead of time?

Yes, I can prep the ingredients ahead and store them in the fridge (uncooked) for a few hours. But once it’s cooked, it’s best enjoyed warm the same day for the best texture.

Do I need to stir the ingredients together?

No, I never stir. The layers cook together as-is. Stirring can mess with the texture and make it gummy.

Can I bake this in the oven instead?

Absolutely. I use a 9x13-inch baking dish, layer it the same way, and bake at 350°F for about 45–50 minutes until golden and bubbly.

Is it okay to leave out the butter?

Butter is essential here. It helps moisten the cake mix and creates that soft crust. If I’m looking for a lighter version, I might reduce the butter slightly, but I wouldn’t skip it altogether.

Conclusion

This Slow Cooker Apple Dump Cake is one of those recipes I keep coming back to. It’s warm, spiced, and comforting with a rich apple flavor and golden topping that feels like a hug in dessert form. Whether I’m hosting guests or just want something sweet with zero fuss, this cozy crockpot treat hits the spot every single time.

Slow Cooker Apple Dump Cake

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Author: Sue
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Yield: 8 servings
Category: Dessert
Method: Slow Cooker / Crockpot
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A simple, cozy crockpot dessert combining spiced cake mix and apples in one dump‑and‑go recipe.

Ingredients

2 (21 oz) cans apple pie filling
1 (15.25 oz) box spice cake mix
½ cup (1 stick) unsalted butter, sliced or cubed
Optional: ½ teaspoon ground cinnamon, ½ cup chopped nuts (pecans or walnuts)

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Instructions

Lightly grease the inside of your slow cooker (spray or butter).
Dump the apple pie filling into the bottom of the slow cooker.
Evenly sprinkle the spice cake mix over the apple filling (do not stir).
Place slices or cubes of butter over the top of the cake mix.
Cover and cook on **high** for about 2 to 2½ hours (or on **low** for 4–5 hours) until the top is golden and apples are tender.
Let it rest for a few minutes, then scoop and serve warm (with ice cream or whipped cream if desired).

Notes

If you can’t find spice cake mix, use a yellow cake mix plus 1 teaspoon cinnamon + ½ teaspoon nutmeg + ½ teaspoon cloves. :contentReference[oaicite:0]{index=0}
You can add chopped nuts or extra cinnamon on top before cooking for texture. :contentReference[oaicite:1]{index=1}
To make it gluten‑free, use a gluten‑free spice cake mix. :contentReference[oaicite:2]{index=2}
Leftovers can be stored in the refrigerator up to 3–4 days. :contentReference[oaicite:3]{index=3}
You can use fresh apples — peel, core, slice, and optionally cook down slightly with sugar & spice before dumping. :contentReference[oaicite:4]{index=4}