Of course! The Apple Snickerdoodle Dump Cake is the epitome of easy, cozy dessert perfection. It combines the warm, spiced flavor of baked apples with the soft, sugary comfort of a snickerdoodle cookie, all with the effortless “dump and bake” method.
Here’s the deliciously simple recipe.
Apple Snickerdoodle Dump Cake
This cake is called a “dump” cake because you literally dump the ingredients into the pan. No mixing bowls, no electric mixer—just layers of goodness that bake into a warm, cobbler-like dessert.
Prep Time: 10 minutes | Cook Time: 45-50 minutes | Total Time: 55-60 minutes
Yields: 9-12 servings
Ingredients
· 2 (21 oz each) cans Apple Pie Filling (or one 42 oz can)
· 1 teaspoon vanilla extract
· 1 box (15.25 oz) Snickerdoodle Cookie Mix *
· ½ cup (1 stick / 113g) unsalted butter, melted
· ¼ cup granulated sugar
· 1 teaspoon ground cinnamon
· Optional Add-in: ½ cup chopped pecans or walnuts for crunch
*No Snickerdoodle Mix? See substitution note in the tips below!
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Apple Layer: Spread the apple pie filling evenly in the bottom of the prepared dish. Drizzle the teaspoon of vanilla extract over the apples and stir gently to combine. If you’re using nuts, sprinkle half of them over the apples now.
- Cookie Mix Layer: Sprinkle the dry snickerdoodle cookie mix evenly over the apple layer. Do not stir! Just let it sit as a layer on top.
- Cinnamon-Sugar & Butter: In a small bowl, mix the ¼ cup sugar with the 1 teaspoon of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the dry cookie mix.
- The Final Drizzle: Drizzle the melted butter evenly over the entire top, trying to cover as much of the dry mix as possible. This is what creates the delicious, crispy topping.
- Optional Topping: Sprinkle the remaining chopped nuts over the top.
- Bake: Bake for 45-50 minutes, or until the top is deep golden brown, the edges are bubbly, and the center is set.
- Cool and Serve: Let the dump cake cool for about 15-20 minutes before serving. It will be very hot! It’s sublime served warm with a scoop of vanilla ice cream.
Recipe Tips & Variations
· No Snickerdoodle Mix? No Problem! Use a classic yellow or vanilla cake mix instead. To mimic the snickerdoodle flavor, increase the cinnamon-sugar topping to ½ cup sugar + 1 ½ tablespoons cinnamon.
· From-Scratch Flavor Boost: For an even more homemade taste, use 6-7 cups of fresh, peeled, and sliced apples (like Granny Smith or Honeycrisp) instead of canned filling. Toss the apple slices with ½ cup sugar, ¼ cup flour, 1½ tsp cinnamon, and a pinch of nutmeg before using as the base layer. You may need to add 5-10 minutes to the baking time.
· Don’t Stir! The key to a dump cake’s perfect texture is the layered, “cobbled” top. Resist the urge to mix the layers after you’ve added the dry mix.
· Butter Distribution: For the crispiest topping, try using a spoon to “dot” the top with thin pats of cold butter instead of drizzling melted butter. This is a classic dump cake technique that works beautifully.
· Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar for a more complex spice profile.
This is the ultimate low-effort, high-reward dessert. It fills your kitchen with an incredible aroma and delivers a taste that feels like a warm hug. Enjoy