Apple “dump” cake

I saw this recipe online ( and decided to make it today, especially since I had all the ingredients.

I realized, though, that I only had five apples— I needed 7, so I substituted fresh peaches. I kept the peel on some of the apples then thinly sliced the apples and peaches.

001I layered the fruit on the bottom of the glass 9×13 pan, but forgot to spray it first. After the fruit was distributed evenly at the bottom of the pan, I sprinkled cinnamon over it.


Then I poured the yellow cake mix over the fruit. The recipe called for one stick of melted butter, but instead I used unsweetened apple sauce— about ¾ of the 23 oz jar.


I wasn’t sure how it would turn out since I hadn’t sprayed the bottom of the pan, and because I used apple sauce and peaches.

I baked it for one hour at 325 degrees. When the timer went off, I noticed that there was still dry cake mix on it so I spread the apple sauce over the dry mix and placed the pan back into the over for another 15 minutes.

I was surprised to see how the cake looked—it had a golden color and the apples were bubbling.




I didn’t wait for the cake to cool—I scooped some out and then topped it with low fat chocolate ice cream.


Great recipe!

“…people do not live by bread alone; rather, we live by every word that comes from the mouth of the Lord” (Deu 8:3, NLT).


Copyright © 2014 Dr. M. Teresa Trascritti

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