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–+ servings

Slow Cooker Apple Dump Cake

This three-ingredient apple dessert combines warm apple pie filling with a buttery apple-cinnamon topping, all cooked right in the slow cooker. With only a few minutes of prep, it’s an especially convenient dessert when you want something warm without using the oven.
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Course: Dessert
Cuisine: American
Keyword: Easy Slow Cooker Apple Dump Cake, Slow Cooker Apple Dump Cake
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6

Ingredients

  • 2 cans (21 ounce) apple pie filling (can use sugar free)
  • 2 packet (7 ounce) Martha White Apple Cinnamon muffin mix (or your favorite brand)
  • 1/2 cup (1 stick) salted butter, melted (or cut into slices)

Instructions

  • Lightly coat a 4–6 quart slow cooker with non-stick cooking spray.
  • Pour both cans of apple pie filling into the slow cooker and spread the filling across the bottom.
  • Sprinkle both packets of Apple Cinnamon muffin mix evenly over the apple pie filling. Distribute the dry mix so there aren’t any unusually thick areas.
  • Pour the melted butter over the muffin mix. The butter will not completely cover all of the dry mixture, which is fine. Alternatively, cut the butter into slices and arrange the slices evenly over the muffin mix.
  • Cover the slow cooker and cook on LOW for 3–5 hours, until the muffin mixture is completely cooked and the apple pie filling is bubbling underneath.
  • Serve the apple dump cake warm. Vanilla ice cream can be added when serving, if desired.

Notes

Recipe Notes

  • Slow cooker size: A 4–6 quart slow cooker works best for this recipe.
  • Muffin mix: You’ll need 14 ounces total of apple cinnamon muffin mix. Another brand can be used if Martha White isn’t available.
  • Butter: Melt the butter and pour it over the muffin mix, or slice the stick of butter and arrange the pieces evenly over the top.
  • Don’t stir: Keep the apple filling, muffin mix, and butter in layers as the recipe instructs.
  • Cooking time can vary: Depending on your slow cooker, the cake may take anywhere from 3–5 hours on LOW. It’s ready when the topping is cooked and the apple filling is bubbling underneath.
  • Serving: This dump cake is especially good served warm with a scoop of vanilla ice cream.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in a freezer-safe container for up to 3 months.

Nutrition

Calories: 425kcal | Carbohydrates: 49g | Protein: 3g | Fat: 24g | Sodium: 569mg | Fiber: 1g | Sugar: 30g
Nutrition information is per serving and based on 6 servings, as provided in the original recipe card.
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