Apple Snickerdoodle Dump Cake

Apple Snickerdoodle Dump Cake is the coziest shortcut dessert when you crave the flavors of warm cinnamon apples and buttery cookie topping without fussing over pie crusts or cookie dough. This simple bake is perfect for family gatherings, easy Sunday suppers, or whenever you want the house to smell incredible.

I made this for a last-minute weeknight dinner with friends and it instantly disappeared. The buttery cinnamon top and juicy apples had everyone going back for seconds and asking for the recipe.

Ingredients

• Tart apples like Granny Smith: bring the right balance of sweet and tangy flavor. Look for firm apples without bruises
• Dark brown sugar: infuses deeper caramel notes. I always pack it tight for best results
• Granulated sugar: gives a clean sweetness and helps the topping crisp
• Fresh orange juice: keeps the fruit lively and bright. Squeeze it fresh for the best flavor
• Fresh lemon juice: mellows the sweetness and keeps apples from discoloring
• Snickerdoodle cookie mix: creates a cinnamon scented crust. I love using one with a cinnamon sugar packet included
• Unsalted butter: binds the topping and brings all the rich flavor. Use good quality butter for the best results
• Pecans or walnuts: add crunch and nuttiness. Toast to intensify their taste
• Vanilla or cinnamon ice cream: for serving. Choose a creamy brand for the perfect melty crown
• Extra cinnamon sugar: for sprinkling if you like an extra hit of warmth

Step-by-Step Instructions

Prep the Pan:

Heat oven to 350 degrees Fahrenheit. Grease your baking dish thoroughly with butter or a spritz of nonstick spray so nothing sticks and cleanup is a breeze

Toss the Apples:

In a large bowl coat the sliced apples with brown sugar granulated sugar orange juice and lemon juice. Mix gently until every piece gleams with juice and sugar which will draw out the apple juices and start the syrupy base

Layer the Apples:

Spread the sugared apples into the baking dish making sure to press them into an even layer. A little overlap is good for juicy results but you want them mostly flat

Mix the Cookie Topping:

Empty the snickerdoodle mix and its cinnamon sugar packet into a clean bowl. Stir until evenly blended so every bite of topping gets the right spice and sweetness

Add the Crumble Layer:

Scatter the cookie mix evenly over the apples. Do not stir or press down. The crumbs will become the sweet crust as they bake

Drizzle the Butter:

Slowly pour the melted butter all over the dry topping. Take your time and try to moisten as much surface as you can for a crisp golden finish

Top with Nuts:

Sprinkle chopped toasted pecans or walnuts across the surface. These little nuggets toast up in the oven giving crunch and a toasted flavor

Bake Until Perfect:

Place the dish on the center oven rack. Bake for thirty five to forty minutes until the top is golden the edges are bubbling and the apples test tender with a fork. If your topping is very pale keep baking but tent with foil if needed

Cool Slightly and Serve:

Let it rest ten to fifteen minutes before scooping so the juices thicken into a luscious sauce. Serve warm with a big scoop of vanilla or cinnamon ice cream and maybe a dusting of extra cinnamon sugar

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My favorite part is how orange juice in the filling keeps everything from tasting flat. My kids always fight over the crispy topping corners so I make sure to pile the mix on thickly right to the edges

Storage Tips

Cover leftovers tightly and refrigerate for up to three days. Warm in a low oven or microwave until bubbly and enjoy with more ice cream or a splash of heavy cream. Freezing is fine but the topping will soften a bit so I recommend enjoying it fresh if possible. If you want to make ahead slice the apples and toss with citrus juice then store them covered in the fridge until ready to assemble

Ingredient Substitutions

Almost any firm baking apple works so mix in Honeycrisp or Braeburn for variety. No snickerdoodle mix Try sugar cookie mix and add a few teaspoons cinnamon and nutmeg to mimic the classic flavor. Pecans and walnuts are interchangeable or leave them off to keep things nut free. In a pinch orange juice can be replaced with apple cider for a subtle twist

Serving Suggestions

This is made for serving warm in wide bowls so everyone gets fruity sauce and cinnamon crust. Vanilla ice cream is a classic but my family loves using cinnamon or butter pecan for extra spice. For celebrations drizzle a little caramel sauce over the top right before serving

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Little History of Dump Cakes

Dump cakes are all about convenience popularized in the 1950s when boxed mixes made speedy desserts possible. The secret is layering fruit filling and a dry topping then letting the oven do the work. Snickerdoodle spice is a fun twist that makes this classic feel festive and nostalgic all at once

Recipe FAQs

→ What kind of apples work best?

Tart apples like Granny Smith are perfect, as they hold their shape and provide a balanced sweet-tart flavor.

→ Can I substitute the nuts?

Absolutely—pecans and walnuts are both great choices, or you may omit them for a nut-free version.

→ Is ice cream necessary for serving?

While not required, serving with vanilla or cinnamon ice cream adds a creamy contrast to the warm, spiced layers.

→ How do I prevent the apples from browning?

A splash of lemon juice not only balances sweetness but also keeps the apple slices from browning before baking.

→ Can this dessert be made ahead?

It's best served warm, but you can prepare the layers ahead and bake just before serving to ensure a crisp topping.

→ Do I need to peel the apples?

Peeling the apples makes the texture smoother, but you can leave the skin on for added fiber and rustic appeal.