Apple Snickerdoodle Dump Cake Recipes

SNICKERDOODLE APPLE COBBLER

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside.
• In another large bowl, stir Filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.
• Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

SNICKERDOODLE POKE CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cake mix, water, oil, eggs, vanilla and cinnamon with electric mixer on medium speed until smooth. Pour into baking dish.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean. Cool completely, about 30 minutes.
• Use wooden dowel or skewer to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan. Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes.
• Spread with whipped topping. Refrigerate 1 hour before serving.

SNICKERDOODLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with shortening and dust with about 1 teaspoon flour, shaking to remove excess flour.
• Beat 1/2 cup butter in a bowl using an electric mixer until light and fluffy. Add white sugar and beat until incorporated into the creamed butter. Add eggs, 1 at a time, to creamed butter mixture, beating until thoroughly combined before adding the next egg. Stir 1 teaspoon vanilla extract into creamed butter mixture.
• Whisk flour, baking soda, baking powder, salt, and cinnamon together in a bowl. Gradually beat 1/3 the flour mixture into butter mixture, alternating with the 3/4 cup milk and ending with flour mixture until batter is smooth. Pour batter into the prepared cake pans.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Turn cakes onto a wire rack to cool completely, at least 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy; beat in 1 teaspoon vanilla extract and honey. Gradually beat enough confectioners' sugar into creamed butter mixture to reach desired consistency, adding 1 tablespoon milk if needed to thin the icing.
• Spread 1/3 the icing over the top of 1 cake using a spatula. Place the second cake over the icing layer and spread remaining icing over entire cake.

APPLE SNICKERDOODLE DUMP CAKE

Steps:

• Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.