Sometimes the best desserts are the ones that come together with almost no effort but still taste like you spent hours in the kitchen. This Apple Snickerdoodle Dump Cake is exactly that kind of recipe. With apple pie filling, a spiced snickerdoodle cake mix, and a buttery topping, it bakes into a warm, golden treat that’s as cozy as it is simple. Perfect for weeknights, potlucks, or even the holiday table.
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)
Directions
Preheat the oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Layer the apples
Spread the apple pie filling evenly over the bottom of the prepared dish. Sprinkle cinnamon and nutmeg directly over the apples, tossing gently with a spoon or spatula so the spices coat them evenly.
Add the cake mix
Open the snickerdoodle cake mix and sprinkle it evenly across the apples. Do not stir. The dry cake mix should fully cover the apple layer.
Drizzle with butter
Pour the melted butter slowly and evenly over the top of the dry cake mix. Try to cover as much of the surface as possible so the topping bakes up golden and crisp.
Optional topping
Scatter chopped pecans over the top for extra crunch and a nutty flavor that balances the sweetness.
Bake to perfection
Place the dish in the oven and bake for 40–45 minutes, or until the topping is golden brown and the apple filling is bubbling at the edges.
Cool slightly and serve
Remove from the oven and let the dump cake rest for 10–15 minutes before serving. This allows the juices to thicken slightly while still keeping the dessert warm and gooey. Serve with whipped cream or a scoop of vanilla ice cream for the ultimate comfort.
Tips and variations
• Caramel drizzle: Add a drizzle of caramel sauce before serving for extra decadence.
• Nut-free version: Leave out the pecans if serving to a group with allergies.
• Spice boost: Add a pinch of allspice or cloves for a deeper autumn flavor.
• Smaller batch: Halve the recipe and bake in an 8×8-inch dish if you don’t need a large pan.
Storage
Cover leftovers tightly and store in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through or microwave individual servings for 20–30 seconds.
Why it works
The apple pie filling creates a juicy, tender base while the snickerdoodle cake mix transforms into a crisp, cinnamon-sugar topping. Melted butter ensures the mix bakes evenly and develops a slightly caramelized edge. It’s a classic dump cake method, but with holiday flavors built right in.