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.
Servings: 8 servings
Chef Alli
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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.
Notes
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.
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.
My familiy loves it when I serve this dessert warm from the oven and straight from the pan by the spoonful.
However, if you want it to serve up in straight lines (like a piece of cake would), wait until this dump cake is completely cooled and it will easily slice into perfect squares.
My guys don't always care for nuts in their desserts, but if you're making this for a grown-up crowd that's a little more sophisticated, sprinkle some chopped pecans over the crumbled cooking dough before baking.
Add a generous scoop of vanilla ice cream or a good squirt of whipped topping to finish.
Nutrition
Calories: 184kcalCarbohydrates: 20gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 190mgPotassium: 45mgFiber: 1gSugar: 10gVitamin A: 402IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg
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