Apple snickerdoodle dump cake is an easy 3-ingredient dessert that combines apple pie filling, snickerdoodle cookie mix, and butter! Simply 'dump' the ingredients in a baking dish and bake! Its warm fall flavors make it the perfect addition to any holiday party or family gathering!
Easy Apple Cinnamon Cobbler To Make
Dump cakes are a wonderful dessert for non-bakers because they require practically no skill to perfect. This apple snickerdoodle version is fluffy and moist with warm baking spices like cinnamon and nutmeg to give it a flavorful fall twist!
It's called a dump cake because you can basically 'dump' the ingredients in a baking dish and pop it in the oven. It doesn't get easier than that!
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If you're a fan of all things 'snickerdoodle,' be sure to try my snickerdoodle mug cake, pumpkin snickerdoodle cookies, or snickerdoodles without cream of tartar!
🥘 Ingredients
- Apple Pie Filling - 40 ounces (two 20 -21 ounce cans) of apple pie filling.
- Snickerdoodle Cookie Mix - A 17.9-ounce box or bag of snickerdoodle cookie mix.
- Butter - ½-1 cup of melted butter or a butter substitute. I used ½ cup, but you can use up to 1 full cup of melted butter to cover the cookie mix as needed.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
Canned pie filling and pre-packaged cookie mix make this cake so easy that anyone can do it! Grab a can opener, a silicone spatula, and a 9x13 baking dish to get started.
One 9x13 dump cake makes about 15 servings, so it's perfect for fall or winter potlucks!
Preheat & Assemble
Step 1: Preheat. Preheat oven to 350°F (175°C/Gas Mark 4) and lightly grease or spray your 9x13 baking pan.
Step 2: Spread pie filling. Add 40 ounces (1.13 kilograms) of apple pie filling, spreading it out as an even bottom layer.
Step 3: Add cookie mix. Sprinkle 17.9 ounces (507.46 grams) of snickerdoodle cookie mix over the apple pie filling. Gently move any clumps of the cookie mix to spread the layer evenly over the apple filling.
Step 4: Add butter. Pour ½-1 cup (113.5 grams) of melted butter (melted) over the cookie mix slowly, trying to dampen the entire top layer.
Bake Until Golden & Serve
Step 4: Bake. Bake at 350°F (175°C/Gas Mark 4) for 40-45 minutes or until golden browned on the top and bubbling around the sides of the pan. Remove from the oven when done.
Step 5: Cool and serve. Cool the apple snickerdoodle dump cake slightly before serving warm, about 10-15 minutes.
This tasty dump cake combines the familiar flavor of classic snickerdoodle cookies with delicious apple pie filling. Once baked, it's ideal for topping with some rich homemade ice cream or whipped cream. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Canned apple pie filling is delicious and convenient, but homemade apple pie filling tastes even better! Try my homemade apple pie filling in this dump cake and see for yourself!
- If the top of your cake begins to brown too much, you can cover it with foil for the remainder of the baking time.
- With dump cakes, I find scooping the cake out with a large serving spoon works better than slicing.
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🥡 Storing
Let your dump cake cool completely, then wrap it with plastic wrap or transfer it to an airtight container in the fridge for up to 5 days.
Freezing
To freeze your dump cake, cover it tightly with a layer of plastic wrap and foil and freeze for up to 3 months. You can also freeze individual portions in Tupperware or other airtight containers.
Reheating
You can let the frozen cake thaw in the fridge or on the counter, enjoy it as-is, or reheat it in the oven at 325℉ (160℃/Gas Mark 3) for 10-20 minutes. Individual portions can also be reheated in the microwave in short 30-second increments.
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📖 Recipe Card
Apple Snickerdoodle Dump Cake
Ingredients
- 40 oz apple pie filling (two 20 -21 ounce cans)
- 17.9 oz snickerdoodle cookie mix
- ½-1 cup butter (melted, I used ½ cup but you can use up to 1 full cup of melted butter to cover the cookie mix)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Preheat & Assemble
- Preheat oven to 350°F (175°C/Gas Mark 4) and lightly grease or spray your 9x13 baking pan.
- Add 40 oz apple pie filling, spreading it out as an even bottom layer.
- Sprinkle 17.9 oz snickerdoodle cookie mix over the apple pie filling. Gently move any clumps of the cookie mix to spread the layer evenly over the apple filling.
- Pour ½-1 cup butter (melted) over the cookie mix slowly, trying to dampen the entire top layer.
Bake Until Golden & Serve
- Bake at 350°F (175°C/Gas Mark 4) for 40-45 minutes or until golden browned on the top and bubbling around the sides of the pan. Remove from the oven when done.
- Cool the apple snickerdoodle dump cake slightly before serving warm, about 10-15 minutes.
Notes
- Canned apple pie filling is delicious and convenient, but homemade apple pie filling tastes even better! Try my homemade apple pie filling in this dump cake and see for yourself!
- If the top of your cake begins to brown too much, you can cover it with foil for the remainder of the baking time.
- With dump cakes, I find scooping the cake out with a large serving spoon works better than slicing.
- Let your dump cake cool fully then wrap it with plastic wrap or transfer it to an airtight container in the fridge for up to 5 days.
- To freeze your dump cake, cover it tightly with a layer of plastic wrap and foil and freeze for up to 3 months. You can also freeze individual portions in Tupperware or other airtight containers.
- You can let your cake thaw in the fridge or on the counter and enjoy it as-is, or reheat it in the oven at 325℉ (160℃/Gas Mark 3) for 10-20 minutes. Individual portions can also be reheated in the microwave in short 30-second increments.
Anonymous says
Simple and delicious! Thank you!