5-Ingredient Apple Snickerdoodle Dump Cake
This 5-ingredient apple snickerdoodle dump cake is the easiest fall dessert you’ll make all season. It layers spiced apple pie filling with a buttery, cinnamon-sugar topping that bakes into a crisp, cookie-like crust.
No mixing bowls, no fuss. Just dump, bake, and scoop into warm, gooey servings that taste like a cross between apple crisp and a snickerdoodle cookie.
Why This One Works
The genius of a dump cake is the way the melted butter and dry cake mix transform in the oven. The top gets crackly and golden while the fruit bubbles up through little crevices. I add a heavy sprinkle of cinnamon sugar just before baking, which gives it that snickerdoodle snap.
It comes together in 5 minutes with just a handful of pantry ingredients, so it’s my go-to when I need a hot dessert for company but don’t want to dirty a mixer. Every spoonful is soft apple filling capped with a buttery, cinnamon-kissed crust.
Ingredients
- 2 (21-ounce) cans apple pie filling: look for one with extra cinnamon, or add a pinch yourself.
- 1 (15.25-ounce) box yellow cake mix: do not prepare it; use the dry mix straight from the box.
- 1 cup (2 sticks) unsalted butter: cut into thin pats, or melt and drizzle for a slightly different texture.
- 1/4 cup granulated sugar: mixes with the cinnamon to create the snickerdoodle topping.
- 1 tablespoon ground cinnamon: this is the standout flavor; a fresh jar makes a real difference.
Variations / Substitutions
- Spice cake mix: use it in place of yellow cake mix for a warmer, more aromatic crust.
- Fresh apples: peel and slice 6 cups of apples, toss with 1/2 cup sugar and 1 teaspoon cinnamon, and add 10 minutes to the bake time.
- Add nuts: sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before the butter for crunch.
- Melted butter: drizzle 1 cup of melted butter evenly over the mix instead of using pats; the top will be crisper but slightly less uniform.
- Cream of tartar: stir 1/2 teaspoon into the cinnamon sugar if you want the distinct tang of a classic snickerdoodle cookie.
If you enjoy this, you might also like my classic Cherry Dump Cake.
How to Make Apple Snickerdoodle Dump Cake
Step 1: Spread the Apple Filling
Preheat the oven to 350°F (175°C). Spread both 21-ounce cans of apple pie filling evenly across the bottom of a 9×13-inch baking dish. Break up any large apple chunks with the back of a spoon so the layer is fairly uniform.
The filling should cover the bottom completely. It does not need to be flawless, but this base is what keeps the cake moist and tender underneath while the top turns crisp.
Step 2: Layer the Cake Mix
Sprinkle the entire 15.25-ounce box of yellow cake mix over the apple filling, covering every bit of the surface. Use your fingers or a spoon to break up any dry clumps, but do not stir it into the apples.
Resist the urge to mix. The dry cake mix absorbs the butter and fruit juices as it bakes, transforming into a chewy, golden crust that is part of the magic.
Step 3: Add the Butter and Topping
Cut the 1 cup of cold butter into thin, even pats and arrange them all over the dry cake mix, trying to blanket as much area as possible. In a small bowl, stir together the 1/4 cup sugar and 1 tablespoon cinnamon, then sprinkle the mixture generously across the top.
The butter melts down into the cake mix, while the cinnamon sugar creates that snickerdoodle sparkle and a sugary, crackly crust when it bakes.
Step 4: Scoop and Serve Warm
Bake for 45 to 55 minutes, until the top is deeply golden and the apple filling is bubbling around the edges. Let it cool for about 10 minutes so the filling sets slightly, then scoop generous servings into bowls.
Serve it warm with a big scoop of vanilla ice cream and watch it melt into all those cinnamon-sugar nooks. The contrast of hot, gooey apples and cold ice cream is what dump cake nights are made of.
A Few Tips for the Best Dump Cake
- Use cold butter cut into thin pats for the most consistent coverage and crispest crust. If you only have melted butter, drizzle it evenly and expect a slightly softer top.
- Stir an extra half can of pie filling (about 10 ounces) into the dish before the cake mix if you like a gooier apple layer.
- For an even thicker cinnamon-sugar crackle, double the topping mixture to 1/2 cup sugar and 2 tablespoons cinnamon.
- Start checking the cake at 40 minutes. If the top browns too quickly, tent the dish loosely with foil and continue baking until the filling bubbles.
Bake times by pan size:
| Pan Size | Bake Time | Notes |
|---|---|---|
| 8×8-inch dish | 30-35 minutes | Use only 1 can of filling, half a box of cake mix, and half the butter and topping. |
| 9×13-inch dish | 45-55 minutes | Full recipe as written. |
| 9-inch round dish | 35-40 minutes | Not traditional but works; the crust may be slightly thinner. |
Storing and Reheating Leftovers
- Refrigerate: Cover tightly and refrigerate for up to 3 days.
- Reheat: Warm individual portions in the microwave, or spread leftovers in a baking dish and reheat at 350°F for about 10 minutes until heated through.
- Freeze: Cool completely, wrap securely, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why did my dump cake turn out powdery on top?
There was not enough butter to moisten all the dry cake mix. Next time, make sure the butter pats cover the surface without any large dry patches, or melt the butter and drizzle it evenly for better coverage.
Can I double this recipe for a larger crowd?
Yes. Use two 9×13-inch pans and double every ingredient. Bake time stays roughly the same, but start checking a few minutes early since oven temperatures can vary.
What’s the difference between a dump cake and a cobbler?
A cobbler has a biscuit or batter topping that is mixed or dropped over the fruit, while a dump cake uses dry cake mix and butter that bake into a chewy, crisp crust without any mixing.
Apple Snickerdoodle Dump Cake Recipe
Ingredients
Method
- Preheat the oven to 350°F. Spread both cans of apple pie filling into a 9×13-inch baking dish, breaking up large apple chunks.
- Sprinkle the dry cake mix evenly over the filling, covering the whole surface. Do not stir.
- Cut the butter into thin pats and arrange them all over the cake mix. Mix the sugar and cinnamon together, then sprinkle evenly on top.
- Bake for 45 to 55 minutes, until the top is golden and the filling bubbles. Cool for 10 minutes, then scoop and serve warm.
