Apple dump cake is one of those desserts that makes everyone ask for your recipe after the first bite. It’s also known for its ease of preparation – all you have to do is layer ingredients and top it with lots and lots of butter before baking.
Apple dump cake is traditionally made with incredibly sugary canned fruit and store bought cake mix. Instead of mixing the cake up with oil or butter and eggs, the fruit and cake mix are layered in a baking dish, and drizzled with a sea of melted butter all over the top.
Our updated take on this cake is most certainly an occasional treat, but made with fresh apples and a paleo-friendly dry mix, it’s a super speedy option for dessert. If you’d like to cut the carbs down, you can use a granulated monk fruit sweetener in lieu of the coconut sugar. And, if you’re short on time and you don’t want to make the dry mix below, you can use a paleo store bought mix, like the one from Simple Mills.
Top this off with your favorite ice cream, keto-friendly or not, and an optional quick caramel sauce (recipe included).
Let’s get started!
Gluten Free, Paleo Apple Dump Cake Recipe
Time in the kitchen: 1 hour, including 45 minutes bake time
3.5 cups diced apples
7 Tbsp. coconut sugar, divided
1 tsp. cinnamon
1 cup almond flour
1/4 cup tapioca starch
1/2 Tbsp. coconut flour
1/2 tsp. baking soda
5 Tbsp. melted salted butter
1/3 cup full fat coconut milk
3 Tbsp. coconut sugar
1/2 tsp. vanilla extract
Pinch of salt
Preheat your oven to 350 degrees Fahrenheit. Dice your apples in small pieces and toss them with 2 tablespoons of coconut sugar and the cinnamon.
In a bowl, combine the remaining coconut sugar, almond flour, tapioca starch, coconut flour and baking soda.
Grease a small baking dish and pour the apples into it. Smooth out the apple layer.
Sprinkle the dry ingredients all over the apples.
Slowly pour the melted butter all over the top of the baking dish, trying to cover as much of the dry ingredients as you can.
If it seems like a lot of butter, you’re doing it right.
Bake the dump cake at 350 degrees for 40-45 degrees, or until the top is golden.
To make the caramel sauce, combine the coconut milk, coconut sugar, vanilla and pinch of salt in a small saucepan over medium low heat.
Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, until the sauce thickens and can be coated with a spoon. Scoop the dump cake onto plates, drizzle the sauce on top and enjoy!
Nutrition Info (? of recipe, without caramel):
Calories: 314 Total Fat: 20g Total Carbs: 34g Net Carbs: 30g Protein: 4g
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.