"Just dump all ingredients into a bowl, and there you have it...cake!" — POLACKLADY
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1 (21 ounce) can
apple pie filling
This was a very easy recipe to make and tastey as well. I took the advice of others and doubled the apples, which made it very thick, but good. Almost bread like. I omitted the nuts as no one at my house likes nuts. Was moist and the icing was good, not too sweet, as canned icing can be. Next time I would add more cinnamon and maybe more vanilla next time for extra flavor, but I would make again.
Not sure about this cake...it got mixed reviews. My brother didn't like the frosting, but I and several others of my family recognized that the frosting was the only thing that saved the cake. It's worth the trouble to make a nice layer cake, not something like this.
I have made this recipe three times now and everyone: co-workers, husband,and even my mother-in-law loved it. It is sooo easy. You can use any fruit pie filling and the recipe comes out wonderful. The only item I varied was baking time. When using a glass baking dish I've baked this cake for 40 - 45 min.
This was really tasty- but I wish someone would have mentioned how QUICKLY the cake browns on top. I kept taking it out because I thought it was going to burn on top, but apparently it's normal, because it tasted great. I will try it again, now that I know I don't have to watch it so closely.
This was excellent! It was unbelievably fast & easy to make. The recipe didn't say to keep it in the fridge, but I did once I iced it because of the cream cheese. And then I served it right out of the fridge- very yummy with coffee & tea. The icing makes this cake. A definate keeper.
I was looking to make a dessert that would satisfy my craving for sweet but only use ingredients I had on hand. This worked perfectly. I didn't have the frosting ingredients so I sprinkled it with powdered sugar- mmmmmm.... it was just right! I especially loved that it wasn't too sweet or rich. Thanks for sharing it!
I have been baking since I was a child, learning everything from scratch at my grandmother's side. This cake falls into the catagory of ALL TIME FAVORITE HITS!!!
This was very rich and yummy. I didn't use 2 cans of pie filling like some suggested because I didn't have any. But I did add 1/3 oil to help with the moistness. I know there was already a whole stick of butter in there, but I did it anyway and I was glad I did. It turned out very moist and flavorful. I also upped the cinnamon a little because I really like to taste it. Also, for the icing I was craving the Caramel Frosting IV from this website and it turned out so rich and delicious. I'm sure the other icing is great too...I will use that kind next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Dump Cake III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 114
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