The Country Cook: Crock Pot Apple Dump Cake

Sunday, November 22, 2015

Crock Pot Apple Dump Cake

So, there was this one time I got to go to the CMA Awards...ok, it was just a few short weeks ago. But it was one of the best nights ever. Honestly, I can't even remember the last time I went to a live show of anything. Much less, music. To hear these amazing musicians sing and play live and actually sound good, gave me goosebumps. Music really should be enjoyed that way. It's one thing to hear it in your headphones but to experience it live takes your breath away. I mean, did y'all hear Chris Stapleton and Justin Timberlake's performance that night. Goose. Bumps. 
We went to Nashville to see the CMA's with our good friends from Martha White. They invited us to come along and join in on the fun along with the winners from their CMA promotion. Me and my foodie bff, Tina from Mommy's Kitchen, went along for the ride. They took us to RCA Studio B in Nashville. Thank goodness the building is still there. That is a music goldmine! Tons of hits from Elvis were recorded in there. I even got to sit my butt down on the same piano stool that he sat on to record his gospel albums. It was a moment, y'all. And of course, I had to show some love to my girl, Dolly. 
We also had a chance to meet up with some of our favorite folks while there. Linda Carman, from Southern Pantry and also the Martha White Test Kitchen Director for over 20 years, joined us. This woman is so talented and generous and loving. She is a natural teacher and I have learned so much about baking and cooking from her. Also in the photos below (along with me & Tina) is Rhonda Vincent. If you are a fan of bluegrass, you will know Rhonda. She travels all over the country with her band, The Rage, on the Martha White Express. She is the Queen of Bluegrass. This girl can play and sing and she's also one of the sweetest and kindest folks you'll ever meet. She works hard and laughs harder. Plus, we kinda bonded over tater tots. I mean, seriously, a girl who loves tater tots is my kinda gal. Amiright?
The night of the CMA's was truly breathtaking. I mean, literally, breathtaking. We avoided the elevator lines and decided to walk up the flights of steps to our seats. It was then I realized I probably should lay off so many tater tots. Shew! I had to pretend I was admiring some artwork in between levels so that I could catch my breath. Ha! And then I thought "What would Dolly do?" Dolly would keep on trucking up those steps. Who needs air anyways? So I did it. I made it up there. And it was totally worth it. And amazing. Have I said amazing yet? The lights, the music, some really great friends by my side. It was a night I'll never forget...
Special thank you to Martha White for making all this happen. Thank you for supporting independent writers and recipe creators like me and for supporting music creators and all those who dare to create and bring a little joy through food and music. So, in honor of Martha White and their humble beginnings, here is a humble and scrumptious recipe using their muffin mix as inspiration. Dump cakes may not have the prettiest name but they get it from the idea of dumping all the ingredients in and then letting it bake. They are some of the simplest but most scrumptious desserts you can make. Perfect for the holidays when oven space is at a premium!
2 (7 oz.) packets Martha White Apple Cinnamon (or Apple Cider) muffin mix
2 cans apple pie filling
1 stick (1/2 cup) butter, melted

Lightly spray a 4-6 quart slow cooker (crock pot) with no-stick cooking spray.
Pour in two cans of apple pie filling.
Evenly sprinkle two packets of muffin mix on top of the apple pie filling.
Make sure it is spread out and not too thick in any area.
Pour melted butter over entire muffin mix. 
Note: the butter won't cover all the dry muffin mix.
Cover and cook on low for 3-5 hours.
It took closer to 5 hours in my slow cooker. You want the top to be golden brown and the apple pie filling should be bubbling up from underneath. 
Serve warm with a big scoop of vanilla ice cream!


You can do SO much with Martha White muffin mixes. Check out my recipes for Apple Cranberry Cobbler and Sweet Potato Cake with Marshmallow Buttercream Frosting!

My trip to the CMA Awards and this post are sponsored by Martha White, a J.M. Suckers company. I am a proud ambassador for this company and opinions are always my own. 


  1. This looks and sounds absolutely amazing, Brandie! And it sounds like your CMA experience was fantastic. Thanks for sharing!

    1. Did you make this yet? How,was it?

  2. I am so glad you shared this recipe I will surely be making this, for dessert.

  3. I already knew I wanted to make this as soon as I opened this post, but then I saw it's a crock pot recipe! I am gonna be all over this as soon as I get the ingredients for it :)




  5. I am building care packages for troops in Afghanistan. They have a slow cooker and slow cooker liners. My question is do you think that they could make this with melted butter flavor Crisco or maybe melted coconut oil instead of melted butter? I can only ship non-perishable foods to them. Thanks in advance! I've made many dump cakes and they seem to always be too sweet. I'm hopeful that the muffin mixes aren't as sweet. If you could comment on that as well as the butter replacement that would be awesome. Thanks.


This is a family website so all comments will be moderated before being published. Thank you!