Description
An Easy and Delicious Dessert – This Apple Snickerdoodle Dump Cake Combines Tart Apples with Cinnamon Sugar and a Buttery Cake Topping for the Perfect Fall Treat!
Ingredients
2 cans (20 oz each) apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg (optional)
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon (for topping)
1/2 teaspoon cream of tartar (optional, for snickerdoodle flavor)
Vanilla ice cream or whipped cream, for serving (optional)
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the filling: Spread the apple pie filling evenly across the bottom of the greased baking dish. Sprinkle 1 teaspoon of cinnamon and 1 teaspoon of nutmeg (if using) over the apple filling.
Add the cake mix: Evenly sprinkle the dry yellow cake mix over the top of the apple filling.
Drizzle the butter: Pour the melted butter evenly over the cake mix, ensuring it covers as much of the surface as possible.
Make the cinnamon-sugar topping: In a small bowl, combine the granulated sugar, 1 teaspoon of cinnamon, and cream of tartar (if using). Sprinkle this mixture over the top of the cake.
Bake: Bake the dump cake for 40-45 minutes, or until the top is golden brown and bubbly. Let it cool for 10-15 minutes before serving.
Serve: Scoop out servings of the warm Apple Snickerdoodle Dump Cake and top with vanilla ice cream or whipped cream, if desired.