Apple Snickerdoodle Dump Cake

Why I Love This Recipe

I love this recipe because it brings together the flavors of apple pie and cinnamon sugar cookies in the easiest way possible. There’s no need to prep a crust or stir up a batter—I just dump the ingredients into a pan and let the oven work its magic. It’s the perfect dessert for when I want something indulgent but don’t have time to go full homemade. And when I top it with whipped cream or vanilla ice cream? Absolute heaven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

1. I preheat my oven to 350°F and lightly grease a 9×13-inch baking dish.

2. I spread both cans of apple pie filling evenly in the bottom of the dish. Then I sprinkle the cinnamon and nutmeg directly over the apples, stirring gently to mix them in just a bit.

3. I pour the dry snickerdoodle cake mix evenly over the apple mixture—no stirring!

4. I drizzle the melted butter evenly across the top of the cake mix, making sure to cover as much surface area as possible so it all bakes up golden and crisp.

5. If I’m using pecans, I sprinkle them on top at this point for added crunch and flavor.

6. I bake the cake for 45–50 minutes, until the top is golden brown and bubbly around the edges.

7. I let it cool slightly before serving, then top with whipped cream or a scoop of vanilla ice cream if I’m feeling extra indulgent.

Servings and Timing

• Servings: 10–12

• Prep Time: 5 minutes

• Bake Time: 45–50 minutes

• Total Time: ~50–55 minutes

Variations

• Different fruit: I sometimes swap out the apple filling for peach or cherry pie filling for a new twist.

• Add caramel: Drizzling caramel sauce over the apples before adding the cake mix takes it to another level.

• More spice: I’ve added a pinch of ground cloves or allspice when I want deeper fall flavor.

• Nut-free: I just leave out the pecans or replace them with rolled oats for a subtle crunch.

• Mini versions: I’ve made this in individual ramekins for easy, single-serving desserts.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I scoop out a portion and warm it in the microwave for about 30–40 seconds. If I want to restore the crisp top, I reheat it in the oven at 325°F for 10–15 minutes.

This cake can also be frozen. I cool it completely, then wrap individual portions in plastic wrap and foil. They’ll keep in the freezer for up to 2 months.

FAQs

Can I use a different cake mix?

Yes, if I can’t find snickerdoodle cake mix, I use yellow or spice cake mix and add an extra teaspoon of cinnamon and a pinch of sugar on top.

Do I have to use both cans of apple pie filling?

For the best ratio of fruit to topping, I use both. But if I prefer a more cake-heavy bite, I sometimes use 1½ cans.

Can I make this ahead of time?

Yes, I’ve made it a day in advance and reheated it before serving. It’s still just as warm and comforting the next day.

Is it possible to make this in a slow cooker?

Absolutely. I layer everything the same way in the slow cooker and cook on high for 2½ to 3 hours or low for 4–5 hours, until the top is set and golden.

What’s the best way to serve it?

Warm with vanilla ice cream is my go-to, but whipped cream and a sprinkle of cinnamon work beautifully too. I’ve even served it with a drizzle of caramel sauce for extra decadence.

Conclusion

This apple snickerdoodle dump cake is my secret weapon for low-effort, high-reward desserts. It’s warm, spiced, and buttery—everything I want when I need a quick dessert that still feels homemade and special. Whether I’m feeding a crowd or just baking for a cozy night in, this recipe never lets me down.