Apple Snickerdoodle Dump Cake
This cozy, easy dessert combines the warm flavors of apple pie with the cinnamon-sugar magic of snickerdoodles in a fuss-free dump cake. Perfect for fall, holidays, or any time you need a comforting treat with minimal effort.
Ingredients
For the Apple Layer:
· 2 cans (21 oz each) apple pie filling (or 4 cups homemade cooked apple filling)
· 1 teaspoon vanilla extract
· ½ teaspoon ground nutmeg or apple pie spice (optional)
For the Snickerdoodle Layer:
· 1 box (15.25 oz) yellow or vanilla cake mix
· 1 cup (2 sticks) unsalted butter, melted
· ½ cup granulated sugar
· 2 tablespoons ground cinnamon
· ¼ teaspoon cream of tartar (optional, authentic snickerdoodle flavor)
For Serving (Optional):
· Vanilla ice cream
· Caramel sauce
· Whipped cream
Instructions
- Prep & Preheat
· Preheat oven to 350°F (175°C).
· Grease a 9×13-inch baking dish.
- Layer the Apples
· Spread apple pie filling evenly in the bottom of the dish.
· Drizzle with vanilla extract and sprinkle with nutmeg or apple pie spice if using. Gently stir/toss in the pan to combine.
- Create the Snickerdoodle Topping
· In a medium bowl, whisk together the dry cake mix, sugar, cinnamon, and cream of tartar (if using) until well combined.
· Sprinkle the dry mixture evenly over the apple layer.
· Important: Drizzle the melted butter evenly over the entire dry layer, trying to cover as much surface area as possible. Do not stir.
- Bake
· Bake for 45–55 minutes, until the top is golden brown, crisp in spots, and bubbling around the edges.
· Let cool for 15–20 minutes before serving (it will be very hot and will thicken slightly as it cools).
Pro Tips & Variations
For extra texture: Sprinkle ½ cup chopped pecans or walnuts over the topping before baking.
Homemade apple layer: Sauté 6 cups sliced apples (like Granny Smith) with ⅓ cup brown sugar, 1 tsp cinnamon, and 2 tbsp butter until slightly softened.
Spice it up: Add a pinch of cayenne pepper to the cinnamon sugar for a “hot cinnamon” twist.
Gooey center lover? Underbake slightly (around 40 minutes) for a softer, pudding-like texture.
Even butter distribution: Use a spoon to drizzle butter in a slow, zigzag pattern over the entire dry layer.
Serving Suggestions
· Serve warm (not piping hot) with a scoop of vanilla ice cream.
· Drizzle with salted caramel or butterscotch sauce.
· Top with a dollop of cinnamon whipped cream.
· Perfect for potlucks, holiday gatherings, or a cozy weeknight dessert.
Storage & Reheating
· Room Temperature: Cover and store up to 2 days.
· Refrigerator: Store covered for up to 5 days.
· Reheating: Warm individual portions in the microwave for 30 seconds, or cover the whole dish with foil and warm in a 300°F oven for 15–20 minutes.
· Freezing: Not recommended, as the topping can become soggy.
Enjoy this wonderfully spiced, easy dessert that tastes like autumn in a dish!