Description
This Apple Snickerdoodle Dump Cake is a delicious and easy dessert that combines the comforting flavors of spiced apple pie with a buttery, cinnamon-sugar topping. With minimal effort, you’ll get a warm, gooey treat that’s perfect for fall or any occasion!
Ingredients
Scale
- 2 cans (20 oz each) apple pie filling
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg (optional)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon (for topping)
- 1/2 teaspoon cream of tartar (optional, for snickerdoodle flavor)
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the filling: Spread the apple pie filling in the bottom of the greased baking dish. Sprinkle with 1 teaspoon of cinnamon and nutmeg (if using).
- Add the cake mix: Evenly sprinkle the dry yellow cake mix over the apples without stirring.
- Drizzle the butter: Pour the melted butter over the cake mix.
- Make the cinnamon-sugar topping: In a small bowl, combine 1/4 cup sugar, 1 teaspoon cinnamon, and cream of tartar (if using). Sprinkle over the cake.
- Bake: Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
- Serve: Let it cool for 10-15 minutes before serving with vanilla ice cream or whipped cream if desired
Notes
- If you prefer a stronger snickerdoodle flavor, add the cream of tartar to the topping.
- Let the cake cool a bit before serving to allow the flavors to settle.
- You can use store-bought apple pie filling for convenience.
Nutrition
- Serving Size: 1/12 of the cake
- Calories: 320
- Sugar: 34g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg