Apple Pumpkin Dump Cake with Cinnamon Whipped Cream

Apples and Pumpkins go together like peas and carrots .. I promise they do! I made this dump cake today and it is amazing, okay…..who invented the dump cake? Hang on, let me Google® Be right back…..Okay, I’m back .. I can not find the inventor of the dump cake….but wowzer at all the recipes !!  So if you know who started this craze, please let me know!

Here is nod to Autumn….



The Cake

1 box pumpkin cake mix

2 cans apple pie filling

1 tablespoon cinnamon ( divided)

1 stick cold unsalted butter and one half stick melted ( I will get back to the melted)

1 cup brown sugar

Cinnamon Whipped Cream

1 pint heavy whipping cream ( cold)

1 tablespoon powdered sugar

1 tsp cinnamon


Add the pie filling to a 13×9 pan and sprinkle with half of the cinnamon.


Cover the apples with dry cake mix and tab the cold butter and place it all over the top.

Bake at 350° for 35 minutes, remove cake to the counter and melt the half stick of butter.


With a brush, baste the entire cake with the melted butter ( yup more buttah ) and then sprinkle with the rest of the cinnamon and the brown sugar ( more or less sugar  to taste)  Place back in the oven and bake for another 15 minutes. remove from oven and place on a wire rack to cool.


The Cinnamon whipped Cream

In a stand mixer or with a hand mixer, beat the cream, cinnamon and powdered sugar until good and thick,  not too long, about 3 minutes on high. Then chill until ready to use.



After cake has completely cooled, top with whipped cream and serve!

Hubbyman® Approved




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