Need A Last Minute Dessert? This One Only Has 3 Ingredients

dump cake

While I’ve had great success with whipping up delicious cheesecake and creme brûlée in my Instant Pot, I haven’t tried many other pressure cooker desserts. But after coming across a 3-ingredient Instant Pot recipe for Apple Dump Cake, I was certainly intrigued enough to give it the ol’ college try!

And while the resulting dessert was more like a fruit crumble or cobbler than a cake, there’s no denying how delicious it was! This recipe couldn’t be quicker or easier to put together, and would make a terrific dessert option any day of the week!

Related: 13 Extra Simple 3-Ingredient Recipes That Will Save Your Sanity

dump cake

Three Ingredients, Infinite Possibilities

The recipe calls for just three ingredients: pie filling, cake mix, and butter. The butter and the moisture from the pie filling seep into the cake mix while it cooks, creating gooey pockets of cake in some places and a crumbly streusel-like topping in others. It’s an astonishing transformation, and I fully attribute it to the mysterious magic of the Instant Pot!

And while the original version of the recipe calls for apple pie filling, you can easily switch it up by using cherry, peach, blueberry, or whatever you like best. This recipe is extremely forgiving, so feel free to try out any substitutions or adjustments that sound good to you!

How To Make Instant Pot Apple Dump Cake

dump cake

Ingredients:

2 (20-ounce) cans apple pie filling
1 (16.5-ounce) box yellow cake mix
4 Tbsp cold butter

dump cake

Equipment:

  • Instant Pot
  • Pressure cooker safe bowl or container
  • Trivet
  • Sling
  • Water

dump cake

Directions:

Pour the apple pie filling into a container that can withstand high heat and pressure. I used a Pyrex bowl here, but you could use a cake pan, steamer pan, or whatever you have on hand.

dump cake

Sprinkle the cake mix over the top of the pie filling in an even layer. Next, cut the butter into several pats and arrange them on top of the cake mix.

dump cake

Prepare your Instant Pot by pouring about 1 cup of water into the bottom of the inner pot. Place the assembled dump cake onto a sling and lower it onto a trivet. (I used this handy silicone sling that’s both a sling and a trivet in one!)

dump cake

Secure the lid on your Instant Pot, then press “Manual” or “Pressure Cook” and set the timer for 25 minutes. When the timer goes off, hit “Cancel” and use Quick Release to depressurize.

dump cake

Use the sling to carefully lift the dish out of the pot, then dish up your dessert and serve! (Preferably topped with a generous scoop of vanilla ice cream.) ;-)

Have you made any memorable desserts in your Instant Pot?

dump cake

Instant Pot Apple Dump Cake

Jill Nystul
Using just three ingredients, you can use your Instant Pot to whip up this quick and delicious dessert any night of the week!
4.25 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 436 kcal

Equipment

  • Pressure cooker

Ingredients
  

  • 2 cans apple pie filling
  • 1 box yellow cake mix
  • 4 tbsp butter cold

Instructions
 

  • Pour the apple pie filling into a pressure cooker safe bowl or container.
  • Sprinkle the cake mix over the top of the pie filling in an even layer.
  • Cut the butter into several pats and arrange them on top of the cake mix.
  • Pour 1 cup of water into the bottom of the inner pot.
  • Place the assembled dump cake onto a sling and lower it onto a trivet in the pot.
  • Secure the lid, press “Manual” or “Pressure Cook,” and set the timer for 25 minutes.
  • After cooking, hit “Cancel” and use Quick Release to depressurize.
  • Carefully lift the dish out of the pot and serve.

Nutrition

Calories: 436kcalCarbohydrates: 92gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 590mgPotassium: 97mgFiber: 2gSugar: 48gVitamin A: 210IUVitamin C: 3mgCalcium: 144mgIron: 2mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • Do you need to do all your recipes in the instapot because I do not have one and it is hard for me to follow reecipes when I don’t have this pot.I enjoy your recipes bu can’t follow with instapot and I don’t plan to buy one. I am 78 yrs. old and live on budget. Have to use the pots and pans I have.

    • You need to have the extra bowl and sling because you add water to the inner pot (instapot bowl). Without that water, the IP won’t come to pressure. :-)

  • Girl Scouts have been making these at camp for decades, you don’t need an instant pot to make it. You can just put it in the oven… in a baking dish, cake pan, dutch oven, etc

  • It’s the same thing as “dump cake,” which has been around for YEARS. If you don’t have an Instant Pot (I don’t), you can make it in the oven. All you need is a yellow or white cake mix, any canned fruit you want to use or pie filling, and 1 stick of butter. Bake it in a 9 x 13 pan. Dump in the fruit first (I like peaches), followed by the cake mix, then cut up the butter and place around the top. EASY and a new idea.

  • We have made Dump cakes before- but not the instant pot version. The only difference in ours is we melt the butter and drizzle it on top. We usually make the Cherry version. We also add a can of crushed pineapple with the Cherry version.

    • Dump pie filling in a greased 9×13 pan, sprinkle cake mix over filling, slice a stick of butter over the cake mix. Bake at 350 for 45-60 minutes until it’s golden brown and bubbly.

  • Jillee…..
    Thank you, Thank you, Thank you!!!!
    I can’t wait o make this. In act I think I’ll make two kinds for my contribution to my families Thanksgiving Day.
    I love raspberry pie filling or peach so I’ll use those.

    • Dump pie filling in a greased 9×13 pan, sprinkle cake mix over filling, slice a stick of butter over the cake mix. Bake at 350 for 45-60 minutes until it’s golden brown and bubbly.

      • Lise, thanks for providing this for the other readers! Just to add to your great directions… You can use any pie filling. I have used peach and cherry as well. :-)

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