This Gluten Free Dump Cake is a deliciously easy recipe that will feed a crowd. This apple dump cake is full of sweet apple cinnamon flavors! All you need are three simple ingredients to make this delicious recipe!

A serving of gluten free apple dump cake topped with whipped cream.

This is a brand new cake recipe y’all are going to love. It is a 3-ingredient cake that is full of fruity goodness. It has the flavors of a cobbler but is made as a 9×13-sized cake. Grab a box of gluten free cake mix, pie filling, and butter. That is all you need!! Trust me when I say this cake is probably one of the easiest cake recipes on my blog.

Another plus with this recipe is that you get flavor options! Use any flavor of gluten free cake mix and pie filling.f you love dessert as much as me, I have 100s of easy gluten free dessert recipes to keep you baking!

You can use store-bought cake or use my Gluten Free Vanilla Cake Mix or Gluten Free Chocolate Cake Mix recipes.

Allergen Information:

  • This recipe is gluten-free, soy-free, and nut-free.
  • Make it dairy-free by using a dairy-free cake mix and plant-based butter.
The top view of a baked apple dump cake in a 9x13 baking dish.

Ingredient Notes:

  • Gluten Free Cake Mix – I used King Arthur Gluten Free Cake Mix. Other brands will also work well.
  • Pie Filling – I used Duncan Hines Comstock’s “Simply” brand because it has no artificial preservatives or flavors. Any brand of pie filling will work.
  • Butter – Use unsalted butter for this recipe.
A labeled mason jar lid.


  • You can make the pie filling from scratch if you prefer not to use store-bought! Try using the blueberry filling from my popular Gluten Free Blueberry Pie.

Tips For Sucess

1. This cake is very easy to make. Be sure to use the right amount of butter. It is important to cover the top of the cake with butter chunks so it can help form the cake on top.
2. Use a non-stick spray to prevent the pie filling from sticking to the pan.

How To Make Gluten Free Dump Cake:

Apple pie filling in a 9x13 baking dish.

Step 1: Spray a non-stick baking spray on your baking dish. Preheat the oven to 350º F. Add the pie filling to the pan.

The cake mix sprinkled over the pie filling.

Step 2: Sprinkle the cake mix over the pie filling. Use a large spoon to spread it out evenly if needed.

The chopped butter spread evenly over the cake mix layer.

Step 3: Cut the butter and place it evenly on top of the cake mix. Be sure to cover as much of the top as you can with the butter.

Step 4: Bake for 25-30 minutes until the top is golden and the fruit is bubbling up around the sides.

Serving Suggestions:

Serve warm or cold with either fresh whipped cream or vanilla ice cream on top.

If you love dump cakes, try my Gluten Free Pumpkin Dump Cake recipe, too!

Recipe FAQ:

Why is it called a dump cake?

This simple cake got its name, dump cake because you literally dump the ingredients into the baking dish.

How do you store a dump cake?

Store any leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.

A picture of a serving of apple dump cake on a plate.

More Gluten Free Cake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A serving of gluten free apple dump cake topped with whipped cream.

Easy Gluten Free Apple Dump Cake

Sandi Gaertner
A deliciously easy gluten free dump cake recipe. You can use any flavor of fruit pie filling to make this cake.
5 from 3 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 8 servings
Calories 180 kcal


  • 1 box gluten free cake mix * see notes
  • ½ cup unsalted butter
  • 22 ounces pie filling 2 cans


  • Preheat the oven to 350º F.
  • Spray non-stick baking spray or coconut oil in a 9×13 baking dish.
  • Spread the pie filling across the bottom of the baking dish.
  • Sprinkle the cake mix over the top of the pie filling. Use a spoon to smooth it out so it is disbursed evenly.
  • Cut the cold butter into small pieces and spread it out evenly across the top of the entire surface of the cake.
  • Bake the cake for 30 minutes until the top is slightly golden and the fruit is bubbly.
  • Serve the cake warm or cold with whipped cream or ice cream.


  1. I tested this recipe with King Arthur gluten free vanilla cake mix. Other brands will also work.
  2. You can also use my homemade Gluten Free Vanilla Cake Mix or my Gluten Free Chocolate Cake Mix to make your own cake mix.
  3. I used Comstock “Simply” pie filling because it doesn’t have preservatives or artificial ingredients. You can any brand or homemade pie filling.
  4. Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 0.2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 39mgPotassium: 39mgFiber: 1gSugar: 11gVitamin A: 374IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating


  1. 5 stars
    This was the perfect fall treat and something the whole family enjoyed! Also, loved that it is gluten free. Thanks for the great recipe can’t wait to try your next one (-:

  2. The cake turned out great, but it was nowhere near ready after 25 minutes. I followed your recipe and notes completely. I think it was in the oven closer to 50 minutes, and I had to mix in uncooked cake mix a few times. Still worth it, and easy to prepare.

  3. I tried making this, but the cake mix did not cook evenly someone’s raw and some.was cooked. Any ideas why?

    1. Hi Diane, I need some information in order to help troubleshoot. 1. What brand and flavor of cake mix did you use? 2. Did you use the same quantities of ingredients? 3. How much coverage of butter did the top of the cake have? 4. What size/dept of a pan did you bake them in? Also what type of pan, glass, ceramic, or metal?