This gingerbread apple dump cake combines two fall favorites into one easy dessert. It features a layer of tender, caramelized apples at the bottom and a moist, deeply spiced gingerbread cake on top. Everything bakes together in one pan, creating a warm and fragrant cake.
From start to finish, this cake takes about 90 minutes, with most of that being hands-off baking time. It’s a straightforward recipe that feels special enough for a celebration but is simple enough for a cozy weeknight.
Why is Gingerbread Apple Dump Cake a Must-Try?
The apple and sugar base is created directly in the baking pan, which saves a dish and creates a simple caramel sauce as it bakes.
The from-scratch batter comes together in one bowl. It’s a wet batter that you just pour over the apples, true to the ‘dump’ cake style.
Adding boiling water to the batter is a classic gingerbread technique that results in a very moist and tender crumb.
Ingredients for Gingerbread Apple Dump Cake
• Apples: Firm, crisp apples like Granny Smith, Honeycrisp, or Braeburn work well because they hold their shape during baking.
• Molasses: Use unsulphured molasses for a classic, sweet gingerbread flavor. Blackstrap molasses is much stronger and can make the cake taste bitter.
• Spices: You can adjust the spices to your liking. If you have a pre-made gingerbread spice blend, you can use about 3 teaspoons in place of the individual spices.
• Brown Sugar: Light brown sugar is used for a balanced caramel flavor. You can use dark brown sugar for a more intense molasses note in both the apple layer and the cake.
Exact quantities are in the recipe card below.
How to Make Gingerbread Apple Dump Cake
Step 1: Prepare the Pan and Apple Layer
Start by preheating your oven and melting butter directly in your 9-inch cake pan. Once melted, swirl the butter and sprinkle brown sugar over the bottom. Arrange your peeled and sliced apples in a neat layer over the sugar.
Step 2: Mix the Gingerbread Batter
In one bowl, whisk together your dry ingredients: flour, leaveners, spices, and salt. In another, mix the wet ingredients: eggs, brown sugar, molasses, and melted butter. Combine the two, then slowly whisk in boiling water to create a smooth, thin batter.
Step 3: Assemble and Bake
Pour the gingerbread batter evenly over the apples in the pan. Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for about 15 minutes before carefully inverting it onto a serving platter.
What to Serve with Gingerbread Apple Dump Cake
This cake is wonderful served warm on its own. A scoop of vanilla ice cream or a dollop of sweetened whipped cream are also great additions.
Expert Tips for Gingerbread Apple Dump Cake
This recipe contains eggs. For food safety, ensure the cake is cooked to an internal temperature of at least 200°F (93°C).
The pan needs to be at least 2 inches deep, as the batter rises quite a bit. A 9-inch square pan can also be used, but you may need to adjust the baking time slightly.
Letting the cake rest before inverting is important. This allows the apple caramel layer to set up slightly, so it releases cleanly from the pan.
For the best flavor, use unsulphured molasses, not blackstrap, which can be too strong and bitter for this cake.
How to Store and Freeze Gingerbread Apple Dump Cake
Store leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 3 months. Reheat slices gently in the microwave or a low-temperature oven until warmed through.
Gingerbread Apple Dump Cake Recipe FAQs
Is this a real ‘dump cake’ with cake mix?
No, this recipe uses the name ‘dump cake’ because the batter is ‘dumped’ over the fruit, but it’s made with a from-scratch gingerbread batter, not a box of cake mix.
Can I use a different type of fruit?
Pears would be a good substitute for apples in this recipe. Use firm pears, and prepare them the same way as the apples.
My cake stuck to the pan. What went wrong?
This can happen if the cake is too cool or too hot when inverted. Letting it rest for 10-15 minutes is the sweet spot. Also, make sure the bottom of the pan was well-coated with butter.
Gingerbread Apple Dump Cake
Ingredients
- 4 medium apples peeled, cored, and sliced 1/4-inch thick, about 2 lbs / 900g
- 1 1/2 tbsp unsalted butter 21g
- 2/3 cup packed light brown sugar 145g
- 2 1/3 cups all-purpose flour 280g
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup packed light brown sugar 110g
- 3/4 cup unsulphured molasses 255g
- 3/4 cup unsalted butter melted, 170g
- 1 cup boiling water 240ml
Instructions
- Preheat your oven to 325°F (165°C). Place 1 1/2 tablespoons of butter in a 9-inch round cake pan (at least 2 inches high). Put the pan in the preheating oven for a few minutes until the butter melts.
- Carefully remove the hot pan from the oven. Swirl the melted butter to coat the bottom. Sprinkle 2/3 cup of brown sugar evenly over the butter. Arrange the apple slices on top of the sugar in a single, slightly overlapping layer.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate large bowl, beat the eggs and 1/2 cup of brown sugar until combined. Whisk in the molasses and the 3/4 cup of melted butter.
- Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Be careful not to overmix. Slowly pour in the boiling water and whisk until the batter is smooth.
- Gently pour the gingerbread batter over the apples in the pan, spreading it evenly to the edges.
- Bake for 60 to 75 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached. The internal temperature should be between 200-210°F (93-99°C).
- Let the cake cool in the pan on a wire rack for 10-15 minutes. Run a knife around the edge of the pan. Place a large serving plate over the pan and carefully invert the cake onto the plate.
Notes
