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Some recipes feel like a hug. Not the fancy, linen-napkin kind. The real kind. Warm, slightly messy, comforting in a way you don’t overthink.
That’s this dump cake.
Every December, when the days shrink and my brain quietly switches into cozy survival mode, this dessert starts showing up… a lot. Sometimes twice a week. Sometimes three if I’m being honest with myself. I could pretend it’s for guests, but most of the time it’s just me wanting the house to smell like apples and cinnamon while the weather does whatever gloomy thing it’s doing outside.
And look, it’s three ingredients. Three. That alone deserves a small round of applause.
Dump cakes are a classic American shortcut from the mid-century convenience boom. Someone realized you could layer fruit, dry cake mix, and butter, bake it, and end up with something that tastes way more intentional than it actually is. A little scrappy. A little brilliant. The slow cooker version keeps that spirit alive but makes it even easier. You layer, you walk away, you come back to dessert. It’s apple pie’s relaxed cousin. Sweatpants energy. And we love that.
The kind of recipe that doesn’t boss you around
You’re not measuring flour or worrying about overmixing or checking internal temperatures. You’re basically assembling a cozy little situation in a slow cooker.
Apples go in first. Cake mix rains down like edible confetti. Butter gets drizzled over the top and looks slightly chaotic, but that’s part of the charm. Then you put the lid on and forget about it for a while. Go answer emails. Fold laundry. Scroll too long. Whatever.
A few hours later, the edges get lightly golden, the apples bubble into a soft, cinnamon-scented sauce, and the top turns tender and spoonable. Not cake-cake. Not cobbler exactly. Somewhere in between. Comfort lives there.
Honestly, it’s hard to mess up. That alone makes it a weeknight hero and a holiday lifesaver when the oven is already doing overtime.
Winter food just hits different, right?
There’s something about warm spices that flips a switch in your brain. Cinnamon and apples drifting through the house make everything feel calmer, even if your to-do list is still ridiculous. It’s like the scent version of fuzzy socks.
I usually set this going in the afternoon when the light starts fading early and the house gets that quiet winter feel. By dinner, the kitchen smells like a bakery that also sells candles and optimism. It sounds dramatic. It’s not. Smell is powerful like that.
People always ask for the recipe when they try it. Then they pause when I tell them how simple it is. Then they laugh. Then they ask for seconds. That’s usually how it goes.
Slow Cooker 3-Ingredient Apple Cinnamon Dump Cake
Serves: 6–8 (or fewer if everyone goes back for seconds… which they will)
Ingredients
- 2 (20-ounce) cans apple pie filling
- 1 (15.25-ounce) box yellow cake mix (dry)
- 1/2 cup (1 stick) unsalted butter, melted
- Optional but worth it: 1 teaspoon ground cinnamon
Directions
- Prep the slow cooker. Lightly coat the inside with cooking spray or a thin layer of butter so cleanup doesn’t feel like a punishment later.
- Add the apples. Spoon the pie filling into the bottom and spread it out. Sprinkle cinnamon over the top if you’re using it.
- Sprinkle the cake mix. Even layer. Don’t stir. Trust the process.
- Drizzle the butter. Pour it slowly over the dry mix. Some dry patches are totally fine. They’ll sort themselves out while cooking.
- Cook. Cover and cook on HIGH for 2–2 1/2 hours or LOW for 4–5 hours. You’re looking for set cake on top, bubbling apples underneath, and lightly golden edges.
- Rest. Let it sit uncovered for about 10–15 minutes so it thickens slightly. Then scoop and serve.
Toppings: where the fun really starts
Warm is the move here. Always warm. The middle stays soft and saucy, and the edges get just enough bite to keep things interesting.
Vanilla ice cream is the classic partner. Cold meets warm, everything melts together, suddenly you’ve got a creamy apple sauce situation happening in your bowl. It’s hard to beat.
If ice cream feels like too much, whipped cream keeps it light. Vanilla Greek yogurt adds a little tang that weirdly works. And if you’re serving this as part of a brunch spread (yes, dessert for brunch is valid), pair it with something crisp and fresh like sliced pears or a simple green salad so things don’t feel heavy.
Coffee next to this feels like a tiny café moment at home. Black tea works too. Spiced chai basically becomes best friends with the cinnamon.
If you feel like tinkering (totally optional)
This recipe is forgiving and flexible, which makes it fun to play with when the mood strikes.
- Want more warmth? Add a pinch of nutmeg or cloves, or use a spice cake mix.
- Trying to cut the sweetness a bit? Swap one can of pie filling for unsweetened applesauce or sliced fresh apples tossed with a little sugar and cinnamon.
- Craving crunch? Toss chopped pecans or walnuts over the cake mix before the butter goes on.
- Feeling fancy? A light caramel drizzle or a handful of dried cranberries adds a fun twist.
- Want it slightly lighter? Use about 6 tablespoons of butter and serve with yogurt instead of ice cream.
None of this is required. The plain version absolutely carries its weight.
Why I keep coming back to it
Some recipes feel like work. This one feels like permission to relax.
You don’t have to be precise. You don’t have to babysit it. You don’t have to impress anyone. It just shows up warm, cozy, and reliable every single time. A small win on a cold day.
And yeah, I make it twice a week in December sometimes. Maybe more. No shame at all. When something brings that much comfort for that little effort, you lean into it.
Slow Cooker 3-Ingredient Apple Cinnamon Dump Cake
Ingredients
- 2 cans apple pie filling 20-ounce cans
- 1 box yellow cake mix 15.25-ounce box, dry
- 1/2 cup unsalted butter melted (1 stick)
- 1 tsp ground cinnamon optional but recommended
Instructions
- Lightly coat the inside of the slow cooker with cooking spray or a thin layer of butter.
- Spoon the apple pie filling into the bottom and spread it out evenly. Sprinkle cinnamon on top if using.
- Sprinkle the dry yellow cake mix evenly over the apple filling. Do not stir.
- Drizzle the melted butter evenly over the cake mix. Some dry patches are okay.
- Cover and cook on HIGH for 2–2.5 hours or LOW for 4–5 hours until the top is set and edges are golden.
- Let sit uncovered for 10–15 minutes to thicken before serving.