Apple Snickerdoodle Dump Cake

Looking for a no-fuss bake that leans hard into fall flavor? Meet this dump cake recipe, where snickerdoodles meet an easy apple crisp. A heap of tart apples is tossed with brown sugar, citrus juice and just enough granulated sugar to soften the fruit and draw out its juices. On top, a sandy, cinnamon-dusted layer of cookie mix soaks up the bubbling fruit underneath while forming a crackly, golden crust. Melted butter ties everything together, and a handful of chopped pecans toast adds a rich, nutty crunch to this apple snickerdoodle dump cake.

Aside from the fact that it’s wildly easy, the beauty of this recipe is how well the textures play together. The fruit stays juicy but never gets soggy, and the topping is part crisp, part chewy cookie. Best yet, the edges caramelize into a sticky border you’ll be scraping straight from the pan. It’s the kind of dessert that begs for a big spoon and maybe a dollop of homemade whipped cream, though it’s plenty good plain, straight from the oven.

Apple Snickerdoodle Dump Cake Ingredients

• Apples
• Brown sugar
• Sugar
• Orange juice
• Lemon juice
• Snickerdoodle cookie mix
• Butter
• Pecans or walnuts
• Whipped cream (optional)

Directions

Step 1: Prepare the apple mixture

Preheat the oven to 350°F. Toss the apples with the sugar, brown sugar, orange juice and lemon juice. Spread the mixture into a greased 11×7-inch baking dish.

Step 2: Add the topping

Place the snickerdoodle cookie mix in a bowl, and stir in the contents of the cinnamon-sugar packet. Sprinkle the mixture over the apples. Drizzle with the butter, and top with the pecans.

Editor’s Tip: Most store-bought snickerdoodle cookie mixes come with a pouch containing the flour and other cookie ingredients and a cinnamon-sugar packet. If yours didn’t contain a separate packet, the sugar and spices were likely mixed into the main mix.

Step 3: Bake the dump cake

Bake until golden brown and apples are tender, 35 to 40 minutes. Serve warm, with whipped cream if desired.

How to Store Apple Snickerdoodle Dump Cake

To store apple snickerdoodle dump cake, let it cool to room temperature, then transfer any leftovers to an airtight container. Keep it covered in the refrigerator for up to four days. Reheat individual portions in the microwave until warmed through.

Apple Snickerdoodle Dump Cake Tips

What type of apple is best in an apple snickerdoodle dump cake?

The best type of apple for apple snickerdoodle dump cake is a firm, tart variety like Granny Smith. Other baking apples work, too, but tart apples hold their shape during baking and balance the sweetness of the cookie topping, creating a more flavorful and textured dessert.

Can you use other fruits in apple snickerdoodle dump cake?

You can make this snickerdoodle dump cake with pears, since they have a similar moisture level to apples. Canned apple pie filling is also an option if you don’t have fresh. Try throwing in a handful of dried cranberries or other fruit as a nice way to switch things up.

What toppings can you put on apple snickerdoodle dump cake?

Serve apple snickerdoodle dump cake with sweetened whipped cream, vanilla ice cream, bourbon whipped cream or a drizzle of caramel sauce. For a cozier finish, try serving it alongside a warm mug of chai tea or hot apple cider.

Can you make apple snickerdoodle dump cake without nuts?

You can make apple snickerdoodle dump cake without nuts by simply omitting the pecans or walnuts. The topping will still bake up golden and crisp, just with a little less crunch.