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Maple-Apple Dump Cake

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
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We haven’t made it official, but we’re calling it right now: Maple is fall’s new “it” flavor, and this maple-meets-apple dump cake is the most delicious way to jump on board!
Updated Aug 13, 2018
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  • 6 cups coarsely chopped peeled apples (6 medium)
  • 1/2 cup plus 2 tablespoons real maple syrup
  • 1/4 cup packed brown sugar
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup butter, melted
  • 1 cup powdered sugar
  • 2 teaspoons water
  • 1/4 teaspoon maple extract


  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In baking dish, mix chopped apples, 1/2 cup syrup and the brown sugar. Spread evenly in pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
  • 3
    Bake 42 to 45 minutes or until top is golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes. In small bowl, mix powdered sugar, remaining 2 tablespoons syrup, the water and maple extract. Drizzle over cake.

Expert Tips

  • tip 1
    Granny Smith apples hold their shape well when baked and aren’t overly sweet, which makes them perfect for this cake.
  • tip 2
    Maple extract is a great way to boost the flavor in baked goods, frostings or glazes, but a little goes a long way, so make sure to measure carefully.

Nutrition Information

No nutrition information available for this recipe
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