There’s something magical about the smell of warm apples and cinnamon filling the house on a crisp fall day, right? I first made this crockpot apple pie dump cake during a hectic Thanksgiving years ago when my oven decided to quit, and let me tell you – it saved the day! This ridiculously easy dessert combines juicy apples with a buttery cake topping that slow-cooks into pure comfort food perfection.
Why You’ll Love This Crockpot Apple Pie Dump Cake
Listen, this isn’t just another dessert – it’s basically cheating at baking (in the best way possible!). Here’s why this dump cake will become your new obsession:
- Effortless magic: Literally dump ingredients into the crockpot and walk away while your kitchen smells like autumn heaven
- Warm spice hug: That cinnamon-nutmeg combo with tender apples? Pure comfort food therapy
- Crowd pleaser: Served mine at a potluck last week – people were scraping the crockpot clean!
- No-fail: Even my 12-year-old nephew couldn’t mess this one up (and trust me, he’s tried)
The best part? You probably have most ingredients sitting in your pantry right now!
Ingredients for Crockpot Apple Pie Dump Cake
Here’s everything you’ll need to create this cozy masterpiece – and yes, the apple variety really matters:
- 4 cups sliced Granny Smith apples (about 1/4-inch thick – keeps its shape beautifully)
- 1 box (15.25 oz) yellow cake mix (the generic brand works just fine!)
- 1/2 cup packed brown sugar (press it into your measuring cup for that rich molasses flavor)
- 1/2 cup unsalted butter, melted (please use real butter – it makes all the difference)
- 1 tsp cinnamon (I always add an extra pinch because… why not?)
- 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
See? Nothing complicated – just pantry staples ready to transform into something magical!
Equipment You’ll Need
This recipe keeps it simple – you probably already have everything! Just grab:
- A trusty 4-6 quart slow cooker (mine’s a little battered but still works like a charm)
- One mixing bowl for melting butter
- Basic measuring cups and spoons
That’s it! No fancy gadgets required – just dump and go. Isn’t slow cooking the best?
How to Make Crockpot Apple Pie Dump Cake
Okay, here’s where the magic happens! Don’t let the fancy name fool you – this couldn’t be simpler. Just follow these easy steps (and resist the urge to stir – trust me on this!)
Step 1: Prepare the Apples
First, grab those gorgeous Granny Smiths you sliced earlier. I like to arrange them in a slightly overlapping layer at the bottom of my greased crockpot – kinda like shingles on a roof! This helps prevent any dry spots later. Pro tip: Don’t pack them too tight – leave little gaps so the apples can release their juices properly.
Step 2: Layer Dry Ingredients
Now the fun part – sprinkling! Evenly dust your apples with the brown sugar first – this creates this amazing caramel-like layer underneath. Then shake on the cinnamon and nutmeg like you’re seasoning the world’s best apple pie. Finally, gently pour the dry cake mix over everything. I use a spoon to spread it evenly – think “light snow covering” not “cement blanket.”
Step 3: Add Butter and Cook
Here comes the golden waterfall! Slowly drizzle that melted butter back and forth across the entire surface – no need to be perfect, just try to hit most areas. Pop the lid on (no peeking for at least 2 hours!) and cook on HIGH for 2-3 hours. You’ll know it’s done when the topping looks golden and crispy around the edges and your whole house smells like happiness.
Expert Tips for Perfect Crockpot Apple Pie Dump Cake
After making this dump cake more times than I can count (hello, sweet tooth!), I’ve picked up some game-changing tricks you’ll love:
- Apple armor: Those firm Granny Smith slices? Keep ’em crisp by cutting them at least 1/4-inch thick – thin slices turn to mush faster than you can say “seconds please!”
- Toothpick truth-teller: Stick one in the center after 2 hours – if it comes out with just a few moist crumbs (not wet batter), you’re golden! The edges should be crisp while the center stays lusciously soft.
- Sweetness switch-up: For a less sugary version, cut the brown sugar to 1/3 cup. Want extra caramel goodness? Sprinkle another 1/4 cup over the apples before adding cake mix.
Oh! And that melty butter pool on top after cooking? That’s not a mistake – it’s your sign to dig in immediately!
Serving Suggestions for Crockpot Apple Pie Dump Cake
Oh honey, this cake practically begs for toppings! I always serve mine still warm from the crockpot with a big scoop of vanilla ice cream melting over the top – the hot-cold combo is heavenly. For extra decadence, drizzle with caramel sauce or a sprinkle of toasted walnuts. Leftovers? Just reheat single portions in the microwave for 30 seconds – it tastes just-baked all over again!
Variations to Try
Ready to play with flavors? This dump cake is like your favorite jeans – it looks great no matter how you accessorize it! Here are my go-to twists:
- Spice it up: Swap yellow cake mix for spice cake mix – instant extra warmth that pairs perfectly with the apples
- Nutty goodness: Toss 1/2 cup chopped pecans in with the apples for delightful crunch
- Pear-fect change: Use firm Bartlett pears instead of apples for a subtly sweet variation
- Oatmeal crumble: Replace half the cake mix with old-fashioned oats for cozy texture
The best part? You can mix and match these ideas to create your own signature version!
Nutritional Information
Now, let’s be real – this crockpot apple pie dump cake is meant to be savored, not scrutinized! But since I know some folks like to keep track, here’s the deal: nutrition can vary based on your specific ingredients and brands (like whether you use full-fat butter or a light cake mix). I always say life’s too short to stress over dessert calories when you’re eating something this delicious. Just enjoy every warm, cinnamon-kissed bite guilt-free!
FAQs About Crockpot Apple Pie Dump Cake
I get asked about this magical dessert all the time – here are the most common questions (with my very opinionated answers!):
Can I use canned apples instead of fresh?
Oh honey, I wouldn’t – those canned apple slices turn to complete mush in the slow cooker faster than you can say “apple sauce”! Fresh Granny Smiths hold their shape beautifully and give you that perfect tender-but-not-soggy texture. In a pinch? Frozen apple slices (thawed and patted dry) work better than canned. But trust me, peeling a few fresh apples is totally worth it!
Can I bake this in the oven instead?
Absolutely! When my slow cooker’s already full (hello, potlucks!), I bake it at 350°F in a 9×13″ pan for about 30-40 minutes. The topping gets extra crispy – just keep an eye on it after 25 minutes. Pro tip: Cover loosely with foil if the top browns too fast. But honestly? The slow cooker version tastes more moist and cozy to me – it’s worth the wait!
How should I store leftovers?
Leftovers?! (Just kidding – I know some people have self-control.) Cover the crockpot insert and refrigerate for up to 3 days. To reheat, I microwave single portions for 30-45 seconds until warm, or pop the whole crockpot insert (if oven-safe) into a 300°F oven for 15 minutes. The topping loses some crispness, but a quick broil fixes that! Freezing works too – just thaw overnight in the fridge before reheating.
PrintIrresistible 4-Ingredient Crockpot Apple Pie Dump Cake
An easy and delicious dessert made with apples and cake mix, slow-cooked to perfection.
- Prep Time: 15 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 15 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups sliced apples
- 1 box yellow cake mix
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Grease the crockpot lightly.
- Layer sliced apples at the bottom.
- Sprinkle brown sugar, cinnamon, and nutmeg over the apples.
- Pour cake mix evenly over the apples.
- Drizzle melted butter on top.
- Cover and cook on high for 2-3 hours or low for 4-5 hours.
Notes
- Use firm apples like Granny Smith for best texture.
- Do not stir after assembling.
- Serve warm with ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
