Gingerbread Crumb Dump Cake
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 573
- Total Fat
- 35
- Saturated Fat
- 18
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 37
- Protein
- 4
- Cholesterol
- 71
- Sodium
- 379
- Total: 1 hr 25 min
- Active: 15 min
Ingredients
Crumb Topping:
1 cup all-purpose flour (see Cook's Note)
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Dump Cake:
Nonstick cooking spray, for the pan
4 apples, peeled, cored and chopped (about 5 1/2 cups)
One 14.5-ounce box gingerbread cake mix
1 1/2 sticks (12 tablespoons) unsalted butter, melted
Vanilla ice cream, for serving
Directions
- 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)