Apple Snickerdoodle Dump Cake

This Apple Snickerdoodle Dump Cake is the perfect blend of simplicity and indulgence! Sweet, spiced apple pie filling meets buttery snickerdoodle cake mix for a dessert that tastes like fall in every bite. With just a few pantry staples and minimal prep, you’ll have a bubbling, golden, cinnamon-kissed treat that’s perfect for family gatherings, holiday dinners, or a quick cozy-night bake. Serve it warm with a scoop of vanilla ice cream and watch it disappear in minutes!

Ingredients

• 1 box Snickerdoodle cake mix (or cinnamon swirl cake mix)
• 2 cans (21 oz each) apple pie filling
• ½ cup (1 stick) unsalted butter, melted
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup chopped pecans (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Add the Apple Filling:
   Spread both cans of apple pie filling evenly across the bottom of the prepared dish.
3. Season the Apples:
   Sprinkle ground cinnamon and nutmeg over the filling for an extra cozy, spiced aroma. Gently stir to distribute if you’d like.
4. Add the Cake Mix:
   Sprinkle the snickerdoodle cake mix (dry—do not mix it with anything) evenly over the apples. Cover the surface completely without stirring.
5. Add Butter and Toppings:
   Drizzle melted butter evenly over the top of the dry cake mix. Make sure most areas are moistened for that perfect golden crust.
   If desired, sprinkle chopped pecans for added crunch and nutty flavor.
6. Bake:
   Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly around the edges.
7. Cool Slightly & Serve:
   Let the cake cool for 10–15 minutes before serving. The filling will thicken slightly as it cools, making it easier to scoop and serve.

Variation

1. Caramel Apple Twist:
   Drizzle a generous layer of caramel sauce over the apple pie filling before adding the cake mix. As it bakes, the caramel melts into the apples, creating a luscious, gooey center that’s reminiscent of caramel apples at a fall fair. You can even sprinkle a pinch of sea salt on top for a salted caramel version.
2. Apple Cranberry Blend:
   Mix ½ cup dried cranberries into the apple filling for a pop of tartness and color. This variation adds a festive touch perfect for holiday gatherings and balances the sweetness of the cake beautifully.
3. Maple Pecan Delight:
   Replace half of the butter with pure maple syrup and top the cake with extra chopped pecans. The maple adds deep, earthy sweetness while the nuts toast to perfection in the oven, adding a satisfying crunch.
4. Cinnamon Roll Swirl:
   Drop spoonfuls of cream cheese frosting or cinnamon roll icing over the top just before serving. The warmth of the cake will melt it into irresistible ribbons of creamy sweetness.

Cooking Notes

• Butter Coverage Matters: Make sure to drizzle your melted butter as evenly as possible over the cake mix. Dry patches can leave parts of the topping undercooked. If needed, lightly mist the top with a bit of cooking spray before baking to help everything brown evenly.
• Check for Doneness: The cake is ready when the top is golden brown and bubbly around the edges. If the middle still looks dry after 45 minutes, add an extra 5 minutes of baking time until everything looks evenly golden.
• Rest Before Serving: Letting the cake sit for 10–15 minutes after baking allows the hot filling to settle and the topping to firm up slightly, making it easier to scoop. This brief cooling period also helps the flavors meld beautifully.
• Fresh Apple Option: If using fresh apples instead of canned filling, peel and slice 4–5 apples, toss them with ½ cup sugar, 2 tablespoons flour, and 1 teaspoon cinnamon. This creates the perfect homemade apple base with a little extra texture.

Serving Suggestions

1. Classic Comfort:
   Serve each warm scoop with a scoop of vanilla ice cream. The contrast of hot, spiced apples and cold, creamy ice cream creates that melt-in-your-mouth magic that everyone craves.
2. Autumn Brunch Treat:
   This dump cake also doubles as a sweet brunch option. Pair it with strong coffee or spiced chai and top with a drizzle of maple syrup for a cozy weekend indulgence.
3. Party-Perfect Presentation:
   Serve in small glass cups or mason jars, layering the dump cake with whipped cream or cream cheese frosting for an eye-catching, ready-to-serve dessert that looks as good as it tastes.
4. Holiday Warm-Up:
   Add a touch of elegance by garnishing with a dusting of powdered sugar, a drizzle of caramel, and a few toasted pecans or apple slices on top — perfect for Thanksgiving or Christmas dessert tables.

Tips

1. Choose Quality Pie Filling:
   Not all apple pie fillings are created equal! Look for one with visible chunks of apples and minimal syrup for a more natural, fruity flavor. You can even mix brands or add a dash of lemon juice to brighten the flavor.
2. Keep Cake Mix Dry:
   Resist the urge to stir the cake mix into the apples. The magic of a dump cake is in the layering — the butter melts down and bakes the mix into a crisp, crumbly topping while the bottom stays gooey and rich.
3. Enhance the Spice:
   For stronger fall spice flavor, add a dash of allspice, ginger, or cloves to the cinnamon and nutmeg mixture. These warm spices elevate the dessert into a true autumn masterpiece.
4. Make It Ahead:
   You can assemble the layers in the baking dish a few hours before baking — just cover and refrigerate. When ready, drizzle with melted butter and bake as directed. It’s an easy make-ahead dessert for busy hosts.
5. Storage & Reheating:
   Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave for 20–30 seconds or rewarm in the oven at 325°F for 10 minutes to bring back that fresh-baked texture.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes

Nutritional Information (Per Serving)

• Calories: 340
• Protein: 3 g
• Sodium: 310 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Sugar: 34 g
• Cholesterol: 25 mg

Frequently Asked Questions

1. Can I use fresh apples instead of canned pie filling?
   Yes! Simply peel and slice 4–5 medium apples, then toss them with ½ cup sugar, 2 tablespoons flour, and 1 teaspoon cinnamon. This will create a fresh, lightly sweetened apple layer similar to pie filling but with more texture and a brighter flavor.
2. Do I need to prepare the cake mix first?
   Nope — that’s the beauty of a dump cake! You use the dry cake mix straight from the box. The melted butter on top helps it bake into a golden crust without any extra mixing required.
3. Can I make this recipe gluten-free?
   Absolutely. Use a gluten-free snickerdoodle or cinnamon cake mix and double-check that your apple pie filling and spices are certified gluten-free. The rest of the ingredients are naturally safe.
4. How should I store leftovers?
   Keep leftovers covered in the refrigerator for up to 3 days. When ready to enjoy, reheat in the oven or microwave until warm — it’ll taste just as cozy and delicious as when first baked.
5. Can this be made in a slow cooker?
   Yes! For a hands-off version, layer the ingredients in a greased slow cooker, cover, and cook on LOW for 2½ to 3 hours or until the top is set and the edges are bubbling.

Conclusion

This Apple Snickerdoodle Dump Cake is everything you want in a fall dessert — warm, spiced apples, buttery crumble topping, and a heavenly cinnamon aroma filling your kitchen. With minimal prep and maximum flavor, it’s perfect for busy weeknights, family gatherings, or festive celebrations. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce, and you’ve got a dessert that feels like a warm hug in every bite.

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