Now in all 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.
So what’s a scrunch? I have absolutely no idea. A quick Google search returned some results but they all were so different that I couldn’t even say that a scrunch is a particular type of recipe. The recipes were kinda of 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 flavors of apple and warm spices in the pie filling make it perfect for fall. I just know y’all are going to love this.. and love how easy it is!
Just like apple pie, I loved this served warm with a scoop of vanilla ice cream on top.
Y’all enjoy!
Apple Scrunch (Apple Dump Cake)
Ingredients
- 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
Instructions
- Preheat the oven to 350°F and spray a 9x13-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.
karen k goodwin says
I just made one like this except you add 1/2 carmel (like ice cream carmel) to the apples – oh my so good so good!!!
Stacey says
Sounds delish!!!
DEBBIE LAWSON says
1/2 CUP OR 1/2 OF A JAR OF CARAMEL?
Kathleen says
I have a recipe that calls for 1/4 cup of caramel topping mixed in with the apple pie filling.
Diane T. says
This is an old family recipe of mine. So easy and works with any pie filling. I never knew the name of it tho! Thanks for the moment of nostalgia!
Stacey says
It’s so good, right!?!?
Janie M. says
This looks scrumpticious! Very small family here so I would need to use an 8×8 or 9×9 pan. I happen to have a can of apple pie filling. Could I not use one of those smaller Jiffy Cake Mix boxes with my single can of filling (also cut butter in half)? Have a new 9×9 pan I want to use.
Stacey says
Absolutely! I think that would work just fine and I love those Jiffy cake mixes!
Janie M. says
Thank you so much for always promptly answering our questions… you’re the greatest! 🙂. Will be making this in a day or two. A scoop of ice cream would be a perfect topping.
Stacey says
You bet! I think you’re pretty great, too! Hope you’ll enjoy it!
Virginia says
This is a recipe that I have prepared many, many years.
Even when I don’t have canned apple pie filling on hand, I have found that I can chop fresh apples, put them into the baking dish, add some sugar and sprinkle some cinnamon-nutmeg mixture on the apples. Then add some water to almost cover the apples, but not completely. Then follow the rest of Stacey’s recipe.
Stacey you always delight this reader with great recipes, this one included! Everyone, it is the FALL season, try Stacey’s recipe!
Stacey says
Thanks for the great tip! And thanks for the kind words!!
Deb says
Could a Butter Pecan Cake mix be used?
Stacey says
I don’t see why not! 🙂
Virginia says
Folks….take Stacey’s great recipe for the apple scrunch and use canned cherry pie filling with chocolate cake mix, walnuts, etc. My “Fall Favorite” though is the Apple Scrunch!
Stacey says
Thanks for the idea, Virginia! This sounds amazing!!