This gingerbread dump cake is moist and delicious with all the Christmas flavors you crave! Serve an easy gingerbread cake for brunch or dessert this year. Great recipe loved by all.
We are all about easy dump cake recipes here at The Typical Mom and now that the holidays are rolling around I thought this gingerbread dump cake should be added to the list!
You’ll have to let us know what you think but I’d say it’s a great Christmas dessert that only requires 4 basic ingredients and you can whip up together fast!!
This is what you need to make an easy gingerbread dump cake
- Gingerbread cake and cookie mix
- Apple pie filling – this is how you make homemade apple pie filling or you can buy a can here
- Can of crushed pineapple
- Nuts – optional of course but honey roasted are yummy
Why I love dump cakes
- They can be whipped together at a moments notice, great when guests arrive unexpectedly
- Dump cakes only require a few ingredients
- You can use whichever type of pie filling you like traditionally in just about any dump cake recipe
- Dump cake recipes always come out moist
- There’s no need to cut a pretty slice, you just scoop out and serve
- Add a scoop of vanilla ice cream on top or whipped cream if you’re feeling really naughty
They’re just so good!!
Comfort food to the max let’s say.
Here’s a quick peek at the process of making this easy gingerbread cake with apples.
Like I said, dump cakes traditionally just use butter or layering of a can of pie filling + crushed pineapple. That is my go to method.
I have made the traditional 3 ingredient dump cake recipe before where you just use cake mix, egg and a lot of butter but it isn’t my preference.
That way comes out well…..very buttery and heavy to me, so most of my easy dump cakes have fruit and ie filling. I thought apple and pineapple would compliment our gingerbread cake pretty well and my family agreed…but you could swap out the pie filling if you preferred.
What if you don’t care for pineapple or cannot eat it?
- I have had a few people ask me this and my only suggestion would be to replace the can of crushed pineapple with another can of apple pie filling.
- Note – this will probably make the cake take a bit longer to cook
- It may be more dense because of the weight of the top layer of apple pie filling
This is what it looked like when it was done.
I waited until the very edges of the cake peeking out looked done and was pulling away from the sides and then allowed it to cool on a cooling rack so the whole cake can solidify a bit more before scooping out.
By all means if you are anxious and need dessert right when it looks like this and you pull your gingerbread cake out then scoop out immediately and serve!! It will just be a bit looser that way, that is all….but still delish!!
Looking for more Christmas desserts we have a few!
- Starbucks gingerbread loaf
- Gingerbread pumpkin bundt cake
- Christmas lasagna is fun
- Pumpkin angel food cake and pineapple angel food cake are 2 ingredient dump cakes that are great for the Fall
Here are the basic steps to follow to make gingerbread cake:
- Preheat oven to 350 degrees
- Spray your 9×13″ pan with non stick spray
- Spread apple pie filling on the bottom of the pan
- Sprinkle in your gingerbread cake mix evenly across the top of the fruit filling
- Dump can of crushed pineapple on top of that, again make sure it is spread out evenly across pan
- Pour melted butter across the top and sprinkle on nuts if you’d like
- Put in oven for 40 – 45 minutes or until edges are cake like and middle has firmed up
- Set on cooling rack to stiffen up inside pan
- Scoop out and serve with a little vanilla ice cream and coffee!
Gingerbread Dump Cake
- 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.
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