Apple Cobbler from Cake Mix Recipe
This Apple Cobbler with Cake Mix is a quick and easy recipe for a delicious homemade fall dessert. Also known an “apple dump cake,” this simple desserts uses a handful of ingredients such as fresh baking apples, box cake mix, butter and a blend of fall warming spices to create an irresistibly gooey and delicious apple cobbler that takes only minutes to make.
Equipment
- 1 9X13 baking dish
- 2 large mixing bowls
- 2 mixing spoons
Ingredients
- 6 large baking apples, peeled, cored and thinly sliced Granny Smith, Honeycrisp, Braeburn
- ½ cup (100 g) light or dark brown sugar
- 2 tbsp (15 g) cornstarch or cornflower
- 1 ½ tsp (4 g) ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ teaspoon ground cloves
- ¼ tsp ground cardmom
- 2 tbsp (30 ml) lemon juice
- ½ tsp vanilla extract
- 1 15.25 oz box yellow cake mix
- ½ cup (113 g) unsalted butter, melted
- ¼ cup milk
Instructions
- Lightly grease a 9 x 13 inch baking dish. Preheat the oven to 350 F. Gather all your ingredients to make the apple dump cake.
- Peel, core and thinly slice the fresh apples. This is the longest part of making the apple pie cobbler, but it’s well worth the extra few minutes.
- In a large bowl, mix in the ground spices, brown sugar, cornstarch, lemon juice and vanilla extract with the sliced apples. Mix well until all the apples are fully coated.
- In another large bowl pour the melted butter into the dry yellow cake mix. Stir the butter into the cake mix until a mostly combined. The cake mix topping will look similar to an apple crisp topping.
- Pour the milk into the crumbly cake mix topping. Mix the milk into the apple cobbler cake topping until well combined. The texture will be sticky with a lumpy paste like consistency. Don’t worry, this will bake up beautifully!
- Dump the coated apples into the prepared baking dish. Top the apples with the apple cobbler cake mix topping. Evenly spread the topping across the apples.
- Bake the apple cobbler for 35- 45 minutes or until the top is a beautiful golden brown and the fresh apple pie filling is bubbling around the edges of the baking dish. Cool the apple cobbler for 30 minutes. Scoop into a bowl, top with ice cream and enjoy!
Notes
This apple cobbler recipe calls for 6 large baking apples such as Granny Smith, for a total weight of about 2.5 pounds (1133 g). After peeling, coring and slicing, the total weight will be about 2 pounds (906 g) of sliced apples.
Allow the apple cobbler to rest for about 20-30 minutes before serving. This allows the apple filling to cool and thicken, while the cake mix cobbler topping absorbs the spiced apple juices.
Store the leftovers in an airtight container in the fridge for up to 3 days.
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