Apple Gingerbread Dump Cake Recipes

GINGERBREAD CRUMB DUMP CAKE

Steps:

• For the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until it is no longer floury and crumbs form; clump them about the size of large peas. Freeze until firm, at least 10 minutes before using.
• For the dump cake: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch cake pan with cooking spray.
• Fill the prepared pan with the apples and evenly top with the cake mix. Drizzle the melted butter over the top, trying to cover as much of the mix as possible. Evenly sprinkle with the crumb topping. Bake until set and the top is golden brown, about 1 hour 10 minutes.

GINGERBREAD DUMP CAKE

Steps:

• Spray 13x9 pan with non stick spray. Pour apple pie filling into pan and spread evenly across bottom.
• Sprinkle dry gingerbread cake mix on top of that, spread evenly across pan.
• Dump crushed pineapple on top of mix, spread evenly across pan.
• Melt butter and pour on top, evenly. Sprinkle nuts on very top if you want to add those.
• Put into preheated oven at 350 degrees for 40 minutes or until edges are light brown, cake-like, and no longer wet.
• Allow to cool on a cooling rack to firm up a bit.
• Scoop out and serve.

APPLE GINGERBREAD DUMP CAKE

Steps:

• Preheat oven to 350°F. Pour both cans of apple pie filling into the bottom of a 9-by-13-inch baking pan.
• Sprinkle cake mix evenly on top of apple pie filling, using a fork to spread out the cake mix and break up any clumps.
• Top cake mix evenly with sliced butter.
• Place baking pan in oven and bake until cake is golden brown and bubbly, about 1 hour. Remove from oven.
• Scoop into serving bowls and serve warm dolloped with whipped cream or vanilla ice cream, if desired.

APPLE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan
• Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.
• In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

APPLE GINGERBREAD

Steps:

• Arrange apple slices in a greased 17x11x1-in. pan. Sprinkle with 1/2 cup sugar. Bake at 350° for 5 minutes. Remove from oven. , In a small bowl, mix remaining sugar with molasses and butter until smooth. Mix in eggs. , In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Add molasses mixture and beat until smooth. Add boiling water and mix. Pour batter over apples and spread evenly in pan. , Bake for 30 minutes or until cake tests done.

EXCELLENT APPLE GINGERBREAD

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
• To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
• Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
• To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

GINGERBREAD APPLE CAKE

Steps:

• preheat oven to 180 Celsius grease sides and line bottom of 24 cm springform tin.
• using an electric mixer, cream butter and sugar.
• add vanilla, egg and applesauce.
• with mixer on low, beat in dry ingredients.
• spoon 3/4 mix into tin and place pie apple across the mix, not quite to the edges.
• place the rest of the mix in blobs over the apple.
• cook for approx 50 minutes or until a skewer comes out clean.
• cool in tin for 10 minutes then remove to wire rack to cool completely.
• glaze if desired.
• GLAZE:.
• mix all together until smooth and spoon over cake.
• allow to harden.

APPLE GINGERBREAD CAKE WITH CREAM

Steps:

• Preheat oven to 350°F. Butter pan and line bottom with a parchment round; butter parchment. Heat 1 Tbsp. butter, 1/2 cup brown sugar, and 2 Tbsp. water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.
• Melt 1 Tbsp. butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 Tbsp. butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in several overlapping layers. Set pan aside.
• Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside. Heat molasses, maple syrup, remaining 1/2 cup brown sugar, and remaining 1/2 cup butter in a heatproof bowl set over a saucepan of barely simmering water, stirring constantly, until butter is melted and mixture is smooth. Whisk in eggs and ginger. Stir baking soda into 1/4 cup very hot water in a small bowl until dissolved, then whisk into molasses mixture. Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly. Evenly drizzle 1/2 cup cream over batter.
• Place cake on a foil-lined rimmed baking sheet and bake until center is firm to the touch and a cake tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack. Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.
• Slice cake into wedges and serve drizzled with more cream.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly covered at room temperature. To revive apples, reheat cake slightly in a microwave and brush top with maple syrup.

APPLE GINGERBREAD CAKE

Steps:

• Preheat oven to 350*F
• Spray an 8x8 casserole dish with cooking spray and set aside.
• Peel, core and slice apples in ¼ inch thick slices.
• Place in a prepared casserole dish.
• In a mixing bowl combine brown sugar, cornstarch, water, lemon juice and cinnamon. Mix well and pour over apples.
• Cover the dish with foil and bake for 20 minutes.
• While the apples are pre-baking, make gingerbread topping.
• In a bowl combine egg, buttermilk, molasses, oil, flour, sugar, ginger soda, salt baking powder and nutmeg.
• Once the apples have baked, remove from the oven and immediately top with gingerbread topping.
• Place back in the oven, without covering, for additional 35 minutes.
• Remove from the oven and serve warm with a scoop of ice cream.

3-INGREDIENT APPLE DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread apples evenly in bottom of pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges.