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–+ servings

Apple Snickerdoodle Dump Cake

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An irresistible dessert combining tart apples with warm cinnamon and sugar flavors from snickerdoodle cookies, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Apple Layer
  • 6 cups peeled, thinly sliced tart apples (about 6–8 medium; Granny Smith recommended)
  • 1/3 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
For the Cake Layer
  • 1 package snickerdoodle cookie mix (17.9 oz)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup coarsely chopped pecans or walnuts (toasted optional) Toasted nuts add extra depth.
  • 1 scoop vanilla or cinnamon ice cream For serving
  • to taste extra cinnamon-sugar Optional for finishing sprinkle.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease an 11x7-inch or 9x9-inch baking dish.
  2. In a large bowl, toss the sliced apples with brown sugar, granulated sugar, orange juice, and lemon juice until they are evenly coated. Pour this mixture into the prepared baking dish.
  3. In a separate bowl, pour the snickerdoodle cookie mix and spread it evenly over the apple layer. Do not stir.
  4. Drizzle the melted butter over the cookie mix, ensuring to cover it evenly. If using nuts, scatter them on top.
  5. Bake for 35–40 minutes, or until the topping is golden and the apples are tender.
  6. Let cool for 10–15 minutes before serving with a generous scoop of ice cream and a sprinkle of cinnamon-sugar on top.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 150mgFiber: 3gSugar: 25g

Notes

To store, cover tightly with plastic wrap or transfer to an airtight container. Can be kept in the fridge for 3-4 days or frozen for 2-3 months. Reheat slices in the microwave or oven.
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