Gooey Cinnamon Roll Apple Dump Cake

Cinnamon Roll Apple Dump Cake takes maybe 10 minutes of prep and turns into this bubbly, cinnamon-swirled dessert that tastes like you spent all afternoon on it. Honestly, it’s the laziest dessert I make that still gets compliments every single time.

Cinnamon Roll Apple Dump Cake is a layered dessert made with apple pie filling, cinnamon roll pieces, dry cake mix, and melted butter baked together until golden and bubbly. This recipe serves 10 to 12 people, delivers a warm, gooey apple filling topped with a crisp buttery crumb and soft bites of cinnamon roll, and is perfect for a fall potluck, Sunday dinner, or holiday dessert table. Here’s everything you need to make it perfectly.

That contrast between the crisp cake-mix topping and the soft cinnamon roll pieces underneath is exactly why this Cinnamon Roll Apple Dump Cake gets requested by name at every gathering I bring it to. I skipped the icing drizzle the first time I made it and immediately regretted it — now I never skip that step. Once you smell the cinnamon and butter baking together, you’ll understand why “dump cake” doesn’t do this one justice.

Why You’ll Love This Cinnamon Roll Apple Dump Cake

The filling comes out warm and syrupy with tender apples, while the top bakes up golden and slightly crisp from the butter-soaked cake mix. It’s about as low-effort as dessert gets — you’re literally just layering ingredients in a dish and letting the oven do the rest.

This one’s a crowd favorite because it feels like apple pie and cinnamon rolls had a baby, and it works just as well for a casual weeknight as it does for a holiday spread. Even people who claim they “don’t really like dessert” tend to go back for seconds.

What Ingredients Do You Need for Cinnamon Roll Apple Dump Cake?

Ingredient Group	Ingredient	Amount	Notes
Main Ingredients	Apple pie filling	2 (21 oz) cans
Main Ingredients	Yellow cake mix	1 (15 oz) box	Or spice cake mix
Main Ingredients	Unsalted butter, melted	1/2 cup (1 stick)
Main Ingredients	Ground cinnamon	1 tsp
Optional Add-In	Refrigerated cinnamon rolls with icing	1 (8 oz) package	For true cinnamon roll version

Canned apple pie filling is what makes this an easy dump cake recipe instead of a whole afternoon project — no peeling, no simmering, just pour and go. The dry cake mix is the part people get wrong, since it needs to sit right on top uncovered so it can turn golden and slightly crisp instead of turning into a soggy paste. If you’re leaning into the full cinnamon roll bake version, don’t skip the icing drizzle at the end — it’s what ties the whole apple cinnamon dessert together.

How to Make Cinnamon Roll Apple Dump Cake Step by Step

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish.
3. Pour the apple pie filling into the prepared baking dish and spread evenly.
4. Sprinkle the ground cinnamon over the apple pie filling.
5. If using refrigerated cinnamon rolls, cut each cinnamon roll into fourths and distribute them evenly over the apple pie filling and cinnamon.

💡 Push the cinnamon roll pieces down slightly so they get fully surrounded by the filling as it bakes.

6. Evenly sprinkle the dry cake mix over the apple mixture. Do not stir.

Pro Tip: Skipping the stir is what gives dump cake its signature texture — mixing it in turns the whole thing gummy instead of layered.

7. Drizzle the melted butter evenly over the cake mix, ensuring good coverage.

💡 Go slow with the butter and try to hit every dry pocket of cake mix, or you’ll end up with chalky spots after baking.

8. Bake for 45-55 minutes, or until the top is golden brown and the filling is bubbly.

Pro Tip: You’ll know it’s done when you can see the apple filling actively bubbling up around the edges of the dish.

9. Remove from oven and let cool slightly.
10. If using cinnamon rolls, warm the included icing (if desired) and drizzle over the top of the dump cake before serving.

Expert Tips for Perfect Cinnamon Roll Apple Dump Cake

Pro Tips for Success

The key to an evenly baked top is spreading the dry cake mix in a thin, uniform layer instead of dumping it in one spot and spreading it around. For best results, use a light hand when drizzling the butter — go back over any dry white patches a second time so nothing stays powdery once it bakes. The most common mistake is stirring the layers together — instead, let the apple pie filling, cinnamon roll pieces, and cake mix stay stacked so you get that distinct gooey-bottom, crisp-top texture.

Cinnamon Roll Apple Dump Cake works best when you let it rest for 10-15 minutes after baking, since the filling needs a minute to firm up before it holds its shape when scooped. I’ve also found that a light second sprinkle of cinnamon right before baking gives the whole kitchen that warm, bakery smell as it cooks.

Delicious Variations

For a Quick Version, skip the cinnamon roll pieces entirely and stick to just the apple pie filling, cake mix, and butter for a more classic dump cake. For an Alternative Ingredients spin, swap the yellow cake mix for spice cake mix, which leans into the warm cinnamon flavor even more. If you want a true Cinnamon Roll Bake experience, use the full amount of refrigerated cinnamon rolls and don’t skip warming and drizzling the icing at the end.

Troubleshooting Common Problems

Problem: The top of the cake still looks powdery or dry after baking.
Solution: Drizzle a little extra melted butter over any dry patches and pop it back in the oven for 5-10 minutes.

Problem: The filling is too runny even after the full bake time.
Solution: Let the dump cake rest uncovered for 15-20 minutes after coming out of the oven — the filling thickens significantly as it cools.

How to Store and Reheat Cinnamon Roll Apple Dump Cake

Storage Method	Duration	Best Practice
Room Temperature	Up to 2 hours	Keep covered loosely to protect the crisp top
Refrigerator	4-5 days	Store in an airtight container once fully cooled
Freezer	Up to 3 months	Freeze in individual portions for easy reheating

Reheat individual portions in the microwave for 30-45 seconds until the filling turns warm and bubbly again, or use a 325°F oven for 10-15 minutes if you want the top to crisp back up. Leftover dump cake is great spooned over vanilla ice cream, or crumbled into a parfait with yogurt and granola the next morning. It also works well stirred into oatmeal for a quick apple-cinnamon breakfast upgrade.

FAQs About Cinnamon Roll Apple Dump Cake

Seriously, this Cinnamon Roll Apple Dump Cake is the dessert I make when I want maximum payoff for minimum effort, and I mean it — it’s that easy. Save this one to Pinterest before your next potluck, and if you try the cinnamon roll version, come back and tell me if you did the icing drizzle. It takes under an hour start to finish, and that’s saying something for how impressive it looks coming out of the oven.

Gooey apple filling, crisp buttery topping, and soft cinnamon roll bites baked together in one easy Cinnamon Roll Apple Dump Cake. Save this cozy fall dessert for later!

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Related recipes you might like: Cinnamon Rolls with Brown Sugar and Butter, Cinnamon Roll Blondie Bars, and Sweet Potato Coffee Cake Recipe.