Apple Scrunch (Apple Dump Cake)

Apple Scrunch (Apple Dump Cake)

This simple apple dessert combines tender apple pie filling with a buttery cake topping and chopped pecans. With just four ingredients and a few minutes of preparation, it’s an easy option when you want a warm, comforting dessert without making a cake from scratch.

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Course: Pies and Tarts

Cuisine: American

Keyword: Apple Dump Cake, Apple Scrunch (Apple Dump Cake)

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings:

Calories: 497kcal

Ingredients

2 cans (21-ounce) apple pie filling
1 box (15.25-ounce) yellow or butter cake mix
1 cup unsalted butter, melted
3/4 cup chopped pecans

Instructions

Heat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
Spoon the apple pie filling into the prepared baking dish and spread it evenly across the bottom.
Scatter the dry cake mix evenly over the apple filling. Pour the melted butter over the cake mix, distributing it across the surface as evenly as possible.
Using a butter knife, make a few broad swirls through the layers so that some of the ingredients begin to combine. Avoid stirring everything together completely.
Sprinkle the chopped pecans evenly over the top.
Bake for 45 to 55 minutes, until the top is golden brown and the dessert is set.

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Cake mix: Add the cake mix dry, straight from the box. Do not prepare it according to the package directions.
Butter: Melt the unsalted butter and drizzle it as evenly as possible over the cake mix to help create a rich, golden topping.
Don’t overmix: Use a butter knife to make only a few large swirls through the layers. The ingredients should not be completely mixed together.
Baking: Bake at 350°F for 45 to 55 minutes, or until the top is golden brown and the dessert is set.
Serving: Let it cool slightly before serving. It’s especially good warm with a scoop of vanilla ice cream.
Storage: Keep covered at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze in an airtight container for 2 to 3 months.

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