4 Ingredient Gingerbread Dump Cake

I thought this gingerbread dump cake should be added to our easy dump cake recipes list on Zopago blog. Now that the holidays are rolling around we’re all about treats. (originally published 11/19, affiliate links present)

You’ll have to let us know what you think but I’d say it’s a great Christmas dessert that only requires 4 basic ingredients and you can whip up together fast!! We made this after enjoying a batch of cake mix gingerbread muffins, without a bowl, you just layer everything in the pan.

Gingerbread dump cake

• Gingerbread cake and cookie mix
• Apple pie filling – this is how you make homemade apple pie filling or you can buy a can
• Butter
• Can of crushed pineapple
• Nuts – optional of course but honey roasted are yummy
• No added gingerbread spice is necessary for this

Easy right??!!

Unlike our homemade zucchini gingerbread loaf, this is super easy. It only requires a little bit of layering and dumping everything in. NO mixing is even required. Seriously.

Why I love dump cakes

1. They can be whipped together at a moments notice, great when guests arrive unexpectedly
2. Dump cakes only require a few ingredients
3. You can use whichever type of pie filling you like traditionally in just about any dump cake recipe
4. Dump cake recipes always come out moist
5. There’s no need to cut a pretty slice, you just scoop out and serve
   1. Add a scoop of vanilla ice cream on top or whipped cream if you’re feeling really naughty

They’re just so good!! Comfort food to the max let’s say. Here’s a quick peek at the process of making this easy gingerbread cake with apples.

Like I said, these traditionally just use butter or layering of a can of pie filling + crushed pineapple. That is my go to method.

I have made the traditional 3 ingredient dump cake recipe before where you just use cake mix, egg and a lot of butter but it isn’t my preference. That way comes out well…..very buttery and heavy to me, so most of my easy dump cakes have fruit and ie filling.

I thought apple and pineapple would compliment our gingerbread cake pretty well and my family agreed…but you could swap out the pie filling if you preferred.

What if you don’t care for pineapple or cannot eat it?

• I have had a few people ask me this and my only suggestion would be to replace the can of crushed pineapple with another can of apple pie filling.
  • Note – this will probably make the cake take a bit longer to cook

It may be more dense because of the weight of the top layer of apple pie filling

This is what it looked like when it was done. I waited until the very edges of the cake peeking out looked done and was pulling away from the sides and then allowed it to cool on a cooling rack so the whole cake can solidify a bit more before scooping out.

By all means if you are anxious and need dessert right when it looks like this and you pull your gingerbread cake out then scoop out immediately and serve!! It will just be a bit looser that way, that is all….but still delish!! Here are some other Christmas quick easy dessert recipes you should try too:

• Starbucks gingerbread loaf or ginger banana bread are great breakfast ideas.
• Gingerbread pumpkin bundt cake
• Pumpkin angel food cake
• and pineapple angel food cake are 2 ingredient dump cakes that are great for the Fall

We have a bunch of cake mix recipes to make things really easy. You can make things like our 2 ingredient pumpkin muffins, all the way to these cake mix gingerbread cookies.

How to Make Gingerbread Dump Cake with Cake Mix

Let us explain step by step how simple this one is to throw together though. There is a printable recipe card too below:

Time needed: 40 minutes

Gingerbread Dump Cake

1. Prepare Spray 13×9 pan with non stick spray. Pour apple pie filling into pan and spread evenly across bottom. Sprinkle dry gingerbread cake mix on top of that, spread evenly across pan.
   
   Dump crushed pineapple on top of mix, spread evenly across pan.
   Melt butter and pour on top, evenly. Sprinkle nuts on very top if you want to add those.
2. Bake Put into preheated oven at 350 degrees for 40 – 45 minutes or until edges are light brown, cake-like, and no longer wet. Allow to cool on a cooling rack to firm up a bit. Scoop out and serve.