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This Instant Pot apple dump cake delivers all the cozy flavors of baked apples, warm spices, and buttery topping without turning on the oven. The apple pie filling becomes fragrant and tender as it heats, while the homemade cake mixture forms a soft, slightly crisp top layer.
The pressure cooker keeps everything moist as it cooks, and the recipe is wonderfully flexible. Serve it warm with ice cream or whipped cream for a comforting dessert that tastes like a cross between apple cobbler and old-fashioned apple cake.
What You’ll Like About This Dish
Foolproof method. The Instant Pot keeps the cake moist and ensures even cooking.
Homemade topping. No boxed mix—this version uses a simple, flavorful scratch mixture.
Warm and comforting. A perfect dessert for fall or anytime you want something cozy.
Easy serving. Scoop and serve straight from the pan with your favorite toppings.
Ingredient Notes
- Apple pie filling: The base of the dump cake—choose a brand you like or use homemade.
- All-purpose flour: Forms the dry cake layer on top of the apples.
- Granulated sugar: Sweetens the homemade cake mixture.
- Baking powder: Helps the topping rise slightly as it cooks.
- Cinnamon: Adds warm, classic apple-dessert flavor.
- Salt: Balances sweetness and enhances the spices.
- Nutmeg: A small pinch gives extra depth to the flavor.
- Butter: Grated or sliced thinly so it melts evenly into the dry mixture.
Steps to Make Instant Pot Apple Dump Cake
- Add water to the Instant Pot and set a trivet inside.
- Spray a 7-inch baking pan and spread the apple pie filling evenly.
- Combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
- Spread the dry mixture evenly over the apples.
- Top with thin slices or grated pieces of butter.
- Cover the pan loosely with foil and lower it onto the trivet using a sling.
- Pressure cook until the topping is set.
- Remove the foil and let the cake stand briefly before serving warm.
Tips
- Grate the butter while it’s cold—it distributes more evenly over the dry mixture.
- Do not stir the layers; dump cakes rely on keeping apples and dry mix separate.
- Use a foil sling for safe and easy removal of the baking pan.
- Let the cake rest for about 10 minutes after cooking so the topping firms slightly.
- Add a sprinkle of cinnamon sugar on top for extra flavor and color.
- A 7-inch round cake pan fits best inside most 6-quart Instant Pots.
Recipe Variations
- Caramel apple dump cake: Drizzle caramel sauce over the apple filling before adding the dry mixture.
- Apple-pecan version: Sprinkle chopped pecans over the butter layer for crunch.
- Cinnamon-roll twist: Add a teaspoon of vanilla and increase cinnamon for a bakery-style flavor.
- Berry-apple mix: Stir a handful of raspberries or cranberries into the apple filling.
- Maple apple: Replace part of the sugar with a tablespoon of maple syrup.
- Spiced topping: Add a pinch of cloves or allspice for a deeper, autumn flavor.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Pair with a drizzle of caramel or maple syrup.
- Add chopped nuts or granola for extra texture.
- Garnish with cinnamon sugar or a dusting of nutmeg.
How to Store
Refrigerate: Store covered in the refrigerator for up to 4 days. The topping will soften but stays delicious.
Freeze: Freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
Reheat: Warm in the microwave or a low oven until heated through. Add a splash of water if the cake seems dry.
Instant Pot Apple Dump Cake
Ingredients
- Butter, for the pan
- 1 ½ cups water, for the pot
- 1 (21-ounce) can apple pie filling
- 1 cup plus 2 tablespoons all-purpose flour, (about 5 ounces)
- ⅔ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- Pinch nutmeg
- 6 tbsp butter, grated or sliced into very thin pieces
Recommended Equipment
Instructions
- Prepare the Instant Pot: Place a trivet in the Instant Pot and add 1 1/2 cups of water.1 1/2 cups water (for the pot)
- Prepare the Baking Pan:Butter a 7-by-2-inch baking pan and add the apple pie filling.Butter (for the pan) | 1 (21-ounce) can apple pie filling
- Cake Ingredients: In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Blend well with a whisk or spoon and spread the dry mixture evenly over the apples.1 cup plus 2 tablespoons all-purpose flour ((about 5 ounces)) | 2/3 cups granulated sugar | 1 1/2 tsp baking powder | 1/2 tsp cinnamon | 1/2 tsp salt | Pinch nutmeg
- Top with the butter, taking care to cover the dry mixture as thoroughly and evenly as possible.6 tbsp butter (grated or sliced into very thin pieces)
- Loosely cover the pan with foil and place it in a baking sling or foil sling.* Lower the pan onto the trivet.
- Pressure Cook: Secure the lid and ensure the knob is turned to the sealing position. Choose the pressure cook/manual button, high pressure, and set the timer for 40 minutes.
- Cool: When the time is up, remove the pan to a rack and remove the foil. Let the dump cake stand for about 10 minutes.
- Serve: Serve the apple cake with a big scoop of ice cream or whipped topping and sprinkle with cinnamon sugar or a pinch of nutmeg.
Notes
*How to Make a Foil Sling
- Tear off a piece of aluminum foil about 24 inches long. Fold it lengthwise into thirds to create a thick, sturdy strip about 3 inches wide.
- Place the center of the strip under the baking pan.
- Grasp both ends of the foil “handles” and lower the pan onto the trivet in the Instant Pot.
- Fold the ends of the foil handles down so they don’t interfere with the lid’s seal.
- When the dish is done, grasp the foil handles and carefully lift the pan out of the pot.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
