Snickerdoodle Apple Dump Cake
This snickerdoodle apple dump cake is a warm, fall dessert recipe with cinnamon-spiced apple pie filling topped with a buttery snickerdoodle crumble, perfect for any occasion.
Servings: 6 servings
Calories: 572kcal
Ingredients
- 3 - 20 ounce cans of apple pie filling
- 17.9 ounce package of snickerdoodle cookie mix
- ¾ cup salted butter 1½ sticks - softened (not melted)
- Optional vanilla ice cream for serving
Instructions
- Prepare your dish. Preheat oven to 350°F and spray a 9x13 casserole dish with non-stick cooking spray.
- Add the pie filling. In the bottom of the dish, add the apple pie filling, spreading it into an even layer.
- Make the topping. In a large bowl, with a fork or clean hands, work the butter into the cookie mix until it creates a soft crumble, and sprinkle it evenly over the apple pie filling.
- Bake. Bake uncovered for 45 minutes or until the top is golden brown and set.
- Cool slightly. Allow it to cool slightly before serving warm with ice cream.
Video
Notes
While it’s tempting to make the snickerdoodle cookie dough from scratch, using a pre-made mix like Betty Crocker ensures the perfect ratio of topping to filling and makes the process ultra-fast and convenient.
Nutrition
Serving: 1serving | Calories: 572kcal | Carbohydrates: 65g | Protein: 3g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 271mg | Potassium: 45mg | Fiber: 2g | Sugar: 40g | Vitamin A: 709IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.3mg
