Crock Pot Apple Dump Cake

So here’s the thing: every December, my kitchen turns into a bit of a madhouse. Between the cookies for the neighbors, casseroles for the freezer, and all the “just one more thing” moments before company shows up, I’m usually one oven meltdown away from calling it quits.

That’s why this slow cooker apple cinnamon dump cake is my not-so-secret weapon.

I don’t even pretend it’s fancy. It’s literally three ingredients, zero fuss, and exactly what I want after a long day of doing too much. I make it twice a week. Sometimes more. And when someone asks for the recipe, I usually say, “You sure you want it? Because it barely counts as baking.” And then they love it anyway.

Warm apples, soft cake top, a little caramelization around the edges… it’s like apple pie that didn’t bother getting dressed up. And sometimes, that’s exactly the kind of dessert you need.

Why This Works (and Why You’ll Make It Again)

• Three ingredients. That’s it. Even I can remember that, and I forget my phone in the fridge regularly.

• No oven required. That baby is already booked solid in December.

• Smells like a candle. Tastes better. It’s like your house put on a cozy sweater.

• Perfect with ice cream. Or whipped cream. Or both. No judgment here.

• It feeds a crowd. Or feeds you multiple nights in a row. (Again: no judgment.)

Let’s Talk Ingredients (And What You Can Get Away With)

Alright, here’s what you need:

• 2 (20 oz) cans apple pie filling
  Any kind works. I grab whatever’s on sale. If it’s got cinnamon already, great. If not, we’ll fix that.

• 1 box yellow cake mix (15.25 oz)
  Dry. Don’t add anything to it. I know it feels weird—just trust the process.

• 1 stick (1/2 cup) melted butter
  Salted, unsalted—use what you’ve got.

• Optional: 1 tsp ground cinnamon
  Not required, but highly encouraged. You know how we feel about cinnamon around here.

Can You Sub Stuff?
Oh, absolutely. Use a spice cake mix if you have it. Or swap one can of filling with chopped fresh apples and a little sugar and cinnamon. Wanna make it fancy? Toss in some chopped pecans. Feeling holiday-ish? A handful of dried cranberries goes great in there.

How to Make It (You’re Gonna Laugh at How Easy This Is)

1. Spray or butter the slow cooker.
   Unless you like scrubbing caramelized sugar out of corners. I sure don’t.

2. Dump in the apple pie filling.
   Spread it out with a spoon. If you’re adding cinnamon, sprinkle it over now.

3. Add the cake mix.
   Just dump it over the top. Do NOT stir. I know. It feels wrong. It’s not.

4. Drizzle on the melted butter.
   Slowly. Try to cover as much of the dry mix as you can. It doesn’t have to be perfect.

5. Lid on. Cook. Walk away.
   High for about 2–2½ hours. Low for 4–5 hours. You’ll know it’s ready when the top looks kinda cakey and the edges are golden and the apples are bubbling. It’s okay if it’s a little saucy underneath—this ain’t a dry cake situation.

6. Turn off and let it rest.
   Just 10–15 minutes uncovered. Gives it time to thicken up. You don’t have to wait, but your tongue will thank you.

7. Scoop and serve.
   With ice cream. With whipped cream. With nothing. You do you.

A Few Fun Add-Ins (In Case You Wanna Get Fancy)

• Nuts: ½ cup chopped pecans or walnuts right on top of the dry cake mix.

• Spices: Nutmeg, cloves, or pumpkin pie spice for deeper fall vibes.

• Fruit: Dried cranberries, a handful of raisins, or even a little canned cranberry sauce for a twist.

• Sauce: Drizzle with caramel sauce before serving. Instant “OMG what is this?” response.