Create a delightful Apple Scrunch Cake with apple pie filling, boxed cake mix, and a buttery-pecan twist! A must-try dump cake dessert.
Thumbing through some old cookbooks I stumbled upon this recipe for Apple Scrunch that just caught my attention. I love a recipe with a peculiar title. And if that weren’t enough, it seemed amazingly easy!
Honestly, this is just a dump cake. But, I hate calling anything a “dump” cake. There’s just something about that word that makes me shudder. So that made me love Apple Scrunch even more!
What is scrunch?
I have absolutely no idea. A quick Google search returned some results but they were all so different that I couldn’t even say that a scrunch is a particular type of recipe. The recipes were kinda all over the place. Many included creating a granola or oat-based cookie of sorts and then layering it with fresh fruit and some cream-based layer – almost trifle-like.
While this recipe is a bit different from that, it sure turned out great. And it kept me from having to tell folks I was making a dump cake – so there. Regardless of what you end up calling this, I’m confident delicious is one of the words you’ll use to describe it. It’s the perfect quick and easy dessert recipe. The flavor of the apples in the pie filling makes it perfect for fall. I just know y’all are going to love this.. and love how easy it is!
How to Make Apple Dump Cake
An apple dump cake is made just as the name suggests… you “dump” ingredients together, pop it in the oven, and enjoy! It’s almost that simple!
In the case of this recipe and most dump cake recipes, you spread your fruit mixture along the bottom of your pan or dish. Then you will add your dry cake mix to the top of that mixture. You don’t mix these together… the cake mix should make a bit of a crumbly top. Next, take your melted butter and drizzle it on the top of the cake mix. The final step involves grabbing a butter knife and making a few swirls through the cake to barely stir them together but not thoroughly.
Place your apple dump cake in the oven. When done baking, I like to serve mine up with a scoop of vanilla ice cream! Enjoy!
Ingredients & Variations
Apple pie filling – I’m not particularly partial to any apple pie filling. I say just choose whatever is available that you enjoy! You could also easily make a swap here for peach filling or strawberry filling if you wanted a different fruit flavor.
Boxed Cake Mix – This recipe calls for yellow or butter cake mix. There really is no need to make a cake mix from scratch. That defeats the point of the easy dump-and-go reputation of the traditional dump cake.
Unsalted Butter – I highly recommend unsalted over salted butter for most things, but especially for this dump cake. You really don’t need that added salt, and it can make the flavor too salty. Just melt it and drizzle it over the top of your cake mix.
Chopped Pecans – Go ahead and purchase the pre-chopped pecans. Not only will this save you some time, but they are usually cheaper per ounce than whole pecans. If you can’t find pecans, chopped walnuts would be a great alternative!
How to store apple dump cake
You can store your apple dump cake at room temperature, in the fridge, or in the freezer. Here are a few things to note for each of these storing methods:
- At room temperature – Store your cake at room temperature for up to 2 days in an airtight container or wrapped tightly with plastic wrap.
- In the fridge – When stored properly in an airtight container in the refrigerator, apple dump cake is good for up to 4 days.
- In the freezer – You can really extend the life of this Apple Scrunch by storing it in the freezer. Make sure it is in an airtight container or wrapped up airtight. This cake should be good stored in the freezer for 2-3 months.
Apple Scrunch (Apple Dump Cake)
- 2 (21-ounce) cans apple pie filling
- 1 (15.25-ounce) box yellow or butter cake mix
- 1 cup unsalted butter, melted
- 3/4 cup chopped pecans
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread the pie filling in the bottom of the prepared dish then sprinkle the dry cake mix evenly over. Drizzle the melted butter over the top. Use a butter knife to make a few large swirls to mix some of the ingredients together, but don't over-do it. Sprinkle the pecans over the top then bake for 45 to 55 minutes or until golden brown and set.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.