Apple Snickerdoodle Dump Cake
A cozy, easy-to-make dessert bursting with cinnamon-spiced apples, buttery cake topping, and optional pecans. Perfect for fall gatherings or weeknight treats.
Ingredients
- 1 box snickerdoodle cake mix
- 2 cans 21 oz each apple pie filling
- 1 cup unsalted butter melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped pecans optional
- Whipped cream or vanilla ice cream for serving optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread the apple pie filling evenly over the bottom of the dish.
- Sprinkle the snickerdoodle cake mix evenly over the apple layer.
- In a small bowl, mix cinnamon and nutmeg. Sprinkle evenly over cake mix.
- Drizzle melted butter evenly over the dry mixture, covering as much surface as possible.
- Add chopped pecans on top if using.
- Bake for 45–50 minutes, until golden brown and bubbling.
- Let cool for 10 minutes. Serve warm with ice cream or whipped cream if desired.
Notes
- For more flavor, toast pecans before adding.
- Substitute spice cake mix + cinnamon sugar if snickerdoodle mix isn’t available.
- Store leftovers in the fridge for up to 4 days. Reheat before serving.
- Freeze baked cake for up to 2 months in an airtight container.