Description
Indulge in this comforting Snickerdoodle dump cake, featuring a harmonious layer of spiced apple pie filling nested between sheets of buttery, cinnamon-sugar cookie dough. Developed for quick and easy late-night cravings, this dessert delivers a delightful textural contrast by combining a sturdy, chewy crust with tender fruit. It is an ideal, versatile treat for family gatherings that turns pantry staples into a professional-tasting masterpiece.
Ingredients
17.5 oz box Krusteaz Snickerdoodle Mix
1 large egg, room temperature
1–2 tablespoons warm water
0.5 cup unsalted butter, softened
21 oz can apple pie filling
0.5 teaspoon kosher salt
Instructions
Preheat your oven to 375 degrees F and grease a standard 9×13-inch pan with nonstick spray.
Combine the cookie mix, egg, warm water, and softened butter in a large bowl, stirring until the dough forms.
Press two thirds of the prepared cookie dough into the base of your greased baking dish using damp fingers to prevent sticking.
Sprinkle half of the included cinnamon-sugar packet evenly over the bottom layer of dough.
Spread the apple pie filling over the dough and sprinkle the kosher salt across the fruit to balance the sweetness.
Crumble the remaining one-third of the cookie dough over the apple pie layer.
Finish by sprinkling the rest of the cinnamon-sugar packet over the top.
Bake for 28 minutes or until the topping is golden brown and the edges are bubbling.
Notes
Use damp fingers when pressing the dough to ensure an even, non-sticky base. If the dough is too dry, add water half a tablespoon at a time. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 28
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg