Snickerdoodle Cake
This Snickerdoodle Cake is an easy dump cake version that is warm and buttery, made with Snickerdoodle cookie mix, and oozing with sweet apple pie filling.
I love an easy 9X13 dessert to share with the ones I love. If you are looking for other similar recipes, try my Applesauce Crumb Cake or my Cinnamon Rolls with Apple Pie Filling.
A Quick Look at the Recipe
- ✅ Recipe Name: Snickerdoodle Cake
- ⏲️ Ready In: 45 minutes
- 👨👨👦👦 Serves: 8 servings
- 🍽️ Calories: 184 calories
- 💪 Protein: 1 gram
- 🥣 Main Ingredients: Box Snickerdoodle Cookie Mix, Apple Pie Filling
- 📋 Dietary Info: Comfort Food, Family-Friendly, Easy Dessert, Kid-Approved
- 💯 Why You’ll Love It: Warm, gooey, and buttery, this Snickerdoodle Cake made with Snickerdoodle Cookie Mix and apple pie filling is a quick dump cake recipe everyone will love.
My family adores Snickerdoodles! If I ask them at any point what type of cookie they’d like me to bake, I know they will request Snickerdoodles or Grandma’s Old Fashioned Cookies.
When I first made this Snickerdoodle Cake, I knew they would love it. They wouldn’t even let it cool before they dug right in. Elbows and forks were flying!
This dessert is extra heavenly in my book since the apple pie filling bubbles up around the crumbled cookie dough on top, making it extra yummy and ooey-gooey. Talk about a warm and heavenly dessert that’s so very easy and simple to make.
9×13-inch dessert cakes and cobblers, like my Brownie Cobbler, are my favorite to make. Everybody is comfortable with a 9×13 dessert of any kind. Plus, a 9×13 dessert is going to travel well when you gotta get something sweet to that covered dish or family gathering!
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Krusteaz Snickerdoodle Cookie Mix: Or, if you can’t find the Krusteaz brand in the baking goods aisle at your grocery store, I’ve also used a Betty Crocker Snickerdoodle Cookie Mix. If Snickerdoodle cookie mix isn’t available, use a sugar cookie mix and add your own cinnamon/sugar mixture – it works just fine.
- Apple pie filling: I’m picky about my pie fillings! I prefer Duncan Hines or Wilderness Apple Pie Filling, but use whichever you prefer. Also, if your pie filling seems a bit chunky (like if the apple slices are kinda too big), stick your kitchen shears down into the can and give them a good chop. This will make them a lot easier to spread out over the cookie dough base layer.
- Kosher salt: Don’t skip this ingredient! If you don’t have kosher salt, use a very, very light sprinkling of table salt.
Step by Step Instructions
Step 1: Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan or dish with oil or nonstick spray.
Step 2: Into a large mixing bowl, place the cookie dough mix along with the egg, water, and softened butter
Step 3: Stir these ingredients just until combined into a cookie dough. Be careful not to overmix.
Step 4: Using your fingertips, press two-thirds of the prepared cookie dough across the bottom of the greased pan. To keep the dough from sticking to your fingers, keep a small bowl of warm water nearby. When the dough starts to stick too much, dip your fingers into the water just a bit.
Step 5: Sprinkle half of the provided cinnamon-sugar packet (2 tablespoons) evenly over the cookie dough pressed out in the pan.
Step 6: Spread the apple pie filling evenly over the top, then sprinkle it evenly with kosher salt. Crumble the remaining one-third of the prepared cookie dough over the pie filling, and sprinkle the remaining half of the cinnamon-sugar packet over all
Step 7: Bake, uncovered, on the center oven rack for 25-28 minutes, or until deep golden brown and set at the center. Let cool slightly, then serve the dump cake warm in big scoops topped with vanilla ice cream or whipped topping, if desired.
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My Recipe Tips
- If you forget to lay out your butter ahead of time to soften on the counter, just soften it the microwave like I do, using 10 second increments on the DEFROST setting. For chilled butter, this usually takes around 30 seconds but microwaves and their power do vary so keep a close eye and test yours first. You don’t want to melt the butter as this changes the texture of the cake.
- A smidge of kosher salt over the very sweet pie filling really rounds out the depth of the flavors and takes the edge off any sharpness. It makes an amazing difference so don’t skip it, please!
- My family also loves this Snickerdoodle Cake made with peach pie filling, too. I add 1/8 teaspoon nutmeg to the cinnamon sugar mixture when I use peach pie filling.
Snickerdoodle Cake FAQs
Be sure to only bake the cake just until golden brown on top, 25-28 minutes. Because there is so much apple pie filling throughout, you can be assured this cake will stay moist until it’s gobbled up.
Since this is considered a dump cake, it’s best to make it in a 9×13-inch pan, since a sheet pan would be too large and shallow.
If you want a bit of crunch, sprinkle a few chopped pecans or walnuts over the cookie dough before baking, especially if you’re making this cake for an adult gathering. To make Snickerdoodle cake seem more special when serving, add some whipped topping sprinkled with a bit of cinnamon or nutmeg!
You can make Snickerdoodle Cake up to a day prior, then reheat it in a 300 degree F. oven for 10-15 minutes or until just warm throughout. We really enjoy making this cake right before serving it, since it’s so yummy served warm and fresh.
Other Easy Cake Recipes
Quick and easy cakes are some of my favorite ways to surprise my family. Lately, I have really enjoyed this Cherry Almond Cake, Peach Cobbler in a Crock Pot, and this Banana Cake using Cake Mix.
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Snickerdoodle Cake
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Ingredients
- 1 box Krusteaz Snickerdoodle Cookie Mix 17.5 ounces
- 1 large egg
- 1-2 tablespoons warm water
- 1/2 cup unsalted butter softened
- 21 ounce can apple pie filling I prefer Duncan Hines or Wilderness Apple Pie Filling, but use your favorite
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan or dish with oil or nonstick spray.
- In a large mixing bowl, combine the cookie dough mix with the egg, water, and softened butter, stirring just until combined.1 box Krusteaz Snickerdoodle Cookie Mix, 1 large egg, 1-2 tablespoons warm water, 1/2 cup unsalted butter
- Using your fingertips, press two thirds of the prepared cookie dough across the bottom of the greased pan. **To keep the dough from sticking to your fingers, have a small bowl of warm water close by. When the dough starts to stick too much, dip your fingers into the water just a bit.
- Sprinkle half of the provided cinnamon-sugar packet (2 tablespoons) evenly over the dough in the pan.
- Spread the apple pie filling evenly over the top, then sprinkle the pie filling evenly with the kosher salt. **A tiny sprinkle of kosher salt in a super sweet dish like this really rounds out the sweetness.21 ounce can apple pie filling, 1/2 teaspoon kosher salt
- Crumble the remaining one-third of the prepared cookie dough over the pie filling, the sprinkle the remaining half of the cinnamon-sugar packet (2 tablespoons) over all.
- Bake, uncovered, on the center oven rack for 25-28 minutes, or until deep golden brown and set at the center.
- Let cool slightly, but serve the dump cake warm in big scoops topped with vanilla ice cream or whipped topping, if desired.