Apple Snickerdoodle Dump Cake

Ingredients

• 40 oz Apple pie filling (Two 20–21-ounce cans)
• 17.9 oz Snickerdoodle cookie mix (Use one box or bag; reserve the included cinnamon sugar topping, if packaged separately)
• Cinnamon sugar topping (Included with the snickerdoodle cookie mix; add as directed)
• 0.75 cup Butter (Melted)

Steps

1. 1

   Preheat the oven to 375°F (190°C/Gas Mark 5). Lightly grease or spray a 9×13-inch baking pan.

2. 2

   Add the apple pie filling to the prepared pan and spread it into an even bottom layer.

3. 3

   Sprinkle the snickerdoodle cookie mix evenly over the apple pie filling. Gently break up any clumps so the mix forms an even layer.

4. 4

   Sprinkle the included cinnamon topping over the cookie-mix layer.

5. 5

   Slowly pour the melted butter over the cookie mix, aiming to moisten as much of the top layer as possible.

6. 6

   Cover the pan tightly with aluminum foil. Bake at 375°F (190°C/Gas Mark 5) for 30–35 minutes.

7. 7

   Remove the foil and continue baking uncovered for 10–15 minutes, until the top is golden brown and the edges are bubbling.

8. 8

   Remove the dump cake from the oven and let it cool for 10–15 minutes. Serve warm.

Notes

Do not stir the layers; dump cakes bake best with the fruit on the bottom and the dry mix on top. At the 30-minute uncovering point, check for dry spots and dab them with bubbling butter from the pan if needed. Store cooled leftovers covered in the refrigerator for up to 5 days, or freeze tightly covered for up to 3 months. Frozen cake can be thawed overnight in the refrigerator and reheated at 325°F (160°C) for 10–20 minutes; individual portions can be reheated in 30-second microwave increments. A large serving spoon works well for serving.

Nutrition per serving

• dessert
• baked
• easy
• three-ingredient
• apple dessert
• holiday
• Thanksgiving
• Christmas