This 3-ingredient slow cooker refund bake using dry spice cake mix powder is the kind of back-pocket dessert I lean on after a long workday when I still want something warm and homemade. You literally pour the dry spice cake mix straight into the slow cooker, add just two more pantry staples, and let the machine do its thing. The result is a gooey, scoopable, spiced dessert that tastes like a cross between a dump cake and a bread pudding—sweet enough that my husband always goes back for seconds. It’s inspired by classic Midwestern dump cakes, but streamlined so you can toss it together on a busy weeknight or before guests arrive, then forget about it until the house smells like cinnamon and cloves.
Serve big spoonfuls of the warm refund bake in bowls with a scoop of vanilla ice cream or a dollop of whipped cream to balance the cozy spice. It’s also great with a drizzle of caramel sauce or a sprinkle of chopped nuts on top if you have them. For an easy weeknight dessert, I’ll just add a splash of cold milk over my portion. Coffee, chai, or a simple black tea pairs really well with the warm spices, and if you’re serving this after dinner with friends, a small glass of dessert wine or spiced cider is a fun match.
3-Ingredient Slow Cooker Refund BakeServings: 6-8
Ingredients
1 box (about 15.25 oz) dry spice cake mix powder
2 cans (21 oz each) apple pie filling
1/2 cup (1 stick) unsalted butter, melted
Directions
Lightly grease the inside of your slow cooker with nonstick spray or a thin layer of butter to help prevent sticking.
Pour both cans of apple pie filling into the bottom of the slow cooker and spread them into an even layer.
Sprinkle the dry spice cake mix powder evenly over the top of the apple pie filling, covering it completely. Do not stir.
Slowly drizzle the melted butter evenly over the dry cake mix layer, trying to moisten as much of the surface as possible. It’s okay if some dry spots remain; they’ll hydrate as it cooks.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the top looks set, the edges are bubbly, and the center is hot and mostly cooked through. The texture will be soft and spoonable, more like a cobbler or bread pudding than a firm cake.
Turn off the heat and let the dessert sit, covered, for 10 to 15 minutes to thicken slightly. This rest time helps the juices settle and makes it easier to scoop.
Spoon the warm refund bake into bowls and serve as-is or topped with ice cream, whipped cream, or your favorite dessert sauce.
Variations & Tips
For a little extra texture, you can sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before drizzling on the butter. If you prefer less sweetness, choose a low-sugar apple pie filling or use 1 can of pie filling plus 2 cups of sliced fresh apples tossed with 2 tablespoons brown sugar and 1 teaspoon lemon juice. To change up the flavor, swap the apple pie filling for cherry or peach pie filling—both work beautifully with spice cake. If you only have salted butter, you can use it and simply skip adding any extra salt. For a dairy-free version, replace the butter with 1/2 cup melted coconut oil or a dairy-free margarine, keeping in mind the flavor will shift slightly. Food safety tips: Always cook this dessert until it is piping hot in the center (at least 165°F if you check with a thermometer) to ensure it’s fully heated through, especially when using canned fillings. Avoid leaving the finished bake at room temperature for more than 2 hours; refrigerate leftovers in a covered container once cooled and reheat portions gently in the microwave until steaming. Make sure your slow cooker insert is intact and not cracked, and never preheat it empty on high heat for long periods, as that can damage the insert.
