Apple Snickerdoodle Dump Cake
This Apple Snickerdoodle Dump Cake is the ultimate fall dessert! Layers of spiced apple pie filling, buttery cake mix, and optional pecans come together in an easy, comforting treat. Perfect for holidays, potlucks, or cozy weeknights, it’s best served warm with whipped cream or vanilla ice cream.
Ingredients
- 1 box snickerdoodle cake mix
- 2 cans 21 oz each apple pie filling
- 1 cup unsalted butter melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup chopped pecans optional
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread apple pie filling evenly in the bottom of the dish.
- Sprinkle snickerdoodle cake mix evenly over apples (do not stir).
- Mix cinnamon and nutmeg in a small bowl, then sprinkle over cake mix.
- Drizzle melted butter evenly over the top to cover as much cake mix as possible.
- Sprinkle with pecans if using.
- Bake for 45–50 minutes, until the top is golden brown and the edges are bubbly.
- Let cool slightly before serving warm with whipped cream or ice cream.
Notes
- Drizzle butter slowly and evenly for best coverage.
- Toast pecans before adding for extra crunch.
- Substitute spice cake or yellow cake mix if snickerdoodle isn’t available.
- Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
- Can be made in a slow cooker: cook on LOW for 3–4 hours.