Recipe by Marcia L. Cainion
"This cake was done on a whim trying to think of something other than the traditional dump cake to serve for Memorial Day. It turned out very good, especially with some vanilla ice cream."
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1 (18.25 ounce) package
spice cake mix
2 (21 ounce) cans
apple pie filling
This is similar to another recipe on this site which DOES use yellow cake mix -- go figure; wherever you read reviews, someone always likes it the other way! Anyway, I had used the OTHER recipe and substituted spice cake mix and used 2 cans of apples (other recipe called for one but was DEFINITELY not enough). Actually, the other recipe turned into THIS recipe when I made it a second time, including the mix of spices. In addition, rather than using butter on the top, when the cake cooled I frosted it with Dulce de Leche (caramel) frosting and BOY, what that ever good! That cake disappeared in seconds! This cake is definitely for someone with a sweet tooth who likes fall/spice flavors and a wet cake rather than dry and fluffy. I thought it was awesome and would have eaten the whole cake myself if I could! It's absolutely one of the easiest cakes you can make, it comes out great, it tastes spectacular and also goes a long way. I can see making the chocolate version with canned cherry filling as suggested by another reviewer. Try this recipe -- you'll love it! And thanks for the submission!
I definately preferred the original dump cakes compared to this one. I definately thought that there were way too many spices in the taste, too much allspice, nutmeg or something about it that wasn't quite right. I might make again without the allspice and nutmeg or even with a different cake mix. But it was really easy and quick.
This cake had a great taste,I omitted the nutmeg.The only complaint I have is it was just too sweet.I will make this again but I will use 1 can apple pie filling and 1 can cooked apples.
I thought this was good. More like apple crisp. I liked this better when I reduced the allspice to 1/4 tsp. and reduced the nutmeg to 1/2 tsp. Very quick and easy.
This recipe was delicious. The second time I made it I was unable to find a spice cake mix at my local store so I substituted a carrot cake mix. It actually came out even better.
Awesome...great fall dessert. I also added golden raisins and it was great! NOTE: With all dump cakes..they ALWAYS turn out if you MELT the butter first and then pour it over the cake mix. The melted butter then aborbs the cake mix and you won't have any dry cake mix...it will work everytime...I use about 1.5 sticks of butter and it always turns out perfect...serve with fresh whipped cream with a tsp of vanilla mixed in!
I made this today, only instead of using two cans of apple pie filling, I peeled and sliced four Granny Smith apples and tossed them into the pie filling, while I made up a "sauce" in a saucepan on the stove. I added the spices to 1 1/4 c. water, two tbsp. cornstarch, a little lemon juice and a half cup of sugar. Once that thickened, I added it to the pie filling and apples. I haven't tried it yet, but it smells wonderful. TIP: It's best if you cut the butter/margerine into thin slices and layer them on top of the dry cake mix/nuts. Makes for a better crust.
Good, but not great.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Spice Dump Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 106
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