Becki Perkings made this for a potluck dinner and it was a hit . . . a cake that I just couldn’t stop eating! Because it’s a dump cake, it is super easy, too. Dump cakes were popular in the late 60s and early 70s and I often made a version of this cake back then. I found the recipe in a Kansas City Nazarene Church cookbook by soon-to-be sister-in-law gave me for a shower gift. It’s one of those old recipes that become new again!
Apple Pie Spice Cake Makes a 9x13-inch cake
1 (15.25 ounce) package spice cake mix, or use a homemade version
2 (21-ounce) cans apple pie filling, or use a homemade version
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon granulated sugar
3/4 cup (1 & 1/2 sticks) butter, thinly sliced
1 cup chopped pecans
- Preheat the oven to 350° F.
- Pour apple pie filling into a 9x13-inch rectangular baking pan.
- Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling.
- Pour dry cake mix over apples; dot with butter and scatter nuts on top.
- Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes
1 (15.25 ounce) package spice cake mix, or use a homemade version
2 (21-ounce) cans apple pie filling, or use a homemade version
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon granulated sugar
3/4 cup (1 & 1/2 sticks) butter, thinly sliced
1 cup chopped pecans
- Preheat the oven to 350° F.
- Pour apple pie filling into a 9x13-inch rectangular baking pan.
- Mix cinnamon, nutmeg, allspice, and sugar in a small bowl; sprinkle mixture over pie filling.
- Pour dry cake mix over apples; dot with butter and scatter nuts on top.
- Bake in the preheated oven until cake is brown on top and bubbling on the sides, about 45 to 60 minutes
