This simple Apple Pie Cake is easy to make in under an hour, packs two delicious desserts in one, and is loaded with warm, spiced fall flavors. It’s the perfect treat to share with friends and family all season long.
When it comes to dessert, you shouldn’t have to decide between pie or cake, and that’s exactly how this recipe came to be. Our family loves apple pie and old fashioned vanilla cake, so we decided to combine the two in this unbelievably delicious Apple Pie Cake. This easy fall dessert blends the best of warm apple pie with simply sweet cake for the best of both worlds in one crowd-pleasing treat that’s perfect to serve on cozy fall nights and for entertaining.
A tender shortcut vanilla boxed cake mix is topped with spiced cinnamon apples and baked to golden perfection before being sprinkled with a buttery crumb topping in the ultimate autumn dessert. This Apple Pie Cake tastes like it took hours to make, but thanks to store-bought cake mix, it’s made easy in under an hour with no special equipment needed.
We love this Apple Pie Cake during the fall season with apples from the orchard, but it’s really delicious year round with whatever you’ve got on hand. Now you can have your cake, and eat it too! If you like this apple dessert, be sure to try some of our other fall desserts. We love this cozy Pull Apart Apple Pie Bread and these easy Apple Pie Cinnamon Rolls, too.
Why You’ll Love This Recipe
- Homemade Flavor With Store-bought Shortcut: This easy recipe is packed with homemade apple pie flavor, made easy with a foolproof boxed cake mix. It’s effortless but tastes like hours of work went into it.
- Simple Crumb Topping: A simple and delicious topping takes this to the next level. All you need are a few pantry and fridge staples.
- Great Year Round Treat: We love this cake during the fall season, but it’s easy enough to make any time of year.
- One Pan Crowdpleaser: In just one 13×9 pan, this dessert easily feeds a large hungry crowd. It’s ideal for brunch or dessert, or any entertaining.
Ingredients
For The Topping:
- Flour: All-purpose works great for the base of this cake.
- Brown Sugar: For a deep, caramelized sweetness.
- Salt: Always just a pinch when baking.
- Butter: For richness.
For The Apple Mixture:
- Apples: Crisp and sweet, use your favorite kind. We like Granny Smith for something tart that holds up well, while Pink Lady or Honeycrisps are on the sweeter side — anything goes!
- Brown Sugar: To sweeten the apples.
- Cinnamon: Warm, fall spice to flavor the mixture.
- Lemon Juice: For brightness, and to keep the apples from browning.
For The Cake:
- White Cake Mix: Perfectly sweet and foolproof, use your favorite boxed mix from the store.
- Icing: Use your favorite store-bought or homemade flavor.
How To Make Apple Pie Cake
1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with baking spray with flour.
2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. Mix well.
3. In another medium bowl, gently stir together apples, cinnamon and brown sugar together; set aside.
4. In large bowl, following the cake mix instructions and mix well. Pour into pαn.
5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes. drizzle icing on top once cool and enjoy!
Expert Tips
- Cut In Butter: Use a Pastry blender or back of a fork to cut the butter into the topping. This will help it stay crumbly versus paste-like.
- Peel and Chop Apples Evenly: Dice them into small, pieces uniform in size so they bake through evenly.
- Let Cake Cool Fully: Allowing the cake to cool completely before slicing will result in the cleanest pieces.
- Add Cinnamon to Batter: For extra warmth that ties the layers together.
Variations & Substitutions
- Try Spice Cake Mix: Swap the boxed vanilla cake mix for a spice cake mix for even more warm, fall flavor.
- Add Nuts: Stir in chopped walnuts or pecans to the crumb topping for extra crunch.
- Drizzle with a Simple Glaze: Instead of icing or frosting, make an easy powdered sugar glaze and drizzle onto the cake once cooled.
- Use a Mix of Apples: Using a combination of both tart and sweet apples will give the cake a more complex flavor
Storage
If you have leftover cake, store it wrapped tightly at room temperature for 2 days, or in an airtight container in the fridge for up to 5 days. Reheat for a few minutes in the oven at 300° until warm.
Store leftover individually wrapped slices in the freezer for up to 2-3 months. Thaw in the fridge overnight before reheating as instructed above and serving again.
This is a great make-ahead treat, too. Make this cake up to 24 hours in advance, cool, then store on the counter until you’re ready to eat. Ice or glaze right before serving.
FAQs
Definitely. White and yellow cake mix work nicely, and so does a vanilla flavored cake. You can try a spice cake mix for even more warm, fall flavors.
We do recommend peeling the apples to remove any tough skin.
We like Granny Smith apples for a tart flavor that balances out the sweetness of the cake. Honeycrisp and Pink Lady apples are also great, sweet choices. Fuji could also work. A combination of apples is always a delicious option, too.
More Delicious Fall Dessert Recipes
Apple Pie Cake
Ingredients
Method
- Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with baking spray with flour.
- In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. Mix well
- In another medium bowl, gently stir together apples, cinnamon and brown sugar together; set aside.
- In large bowl, following the cake mix instructions and mix well. Pour into pαn.
- Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes. drizzle icing on top once cool and enjoy!
Notes
- Store leftovers wrapped tightly at room temperature for 2 days, or in an airtight container in the fridge for up to 5 days. Reheat for a few minutes in the oven at 300° until warm.
- Store leftover individually wrapped slices in the freezer for up to 2-3 months. Thaw in the fridge overnight before reheating as instructed above and serving again.
- Make this cake up to 24 hours in advance, cool, then store on the counter until you’re ready to eat. Ice or glaze right before serving.