Why You’ll Love This Recipe

I adore how it blends the best of both worlds—cake and pie—in one effortless bake. The juicy, cinnamon-spiced apples shine, while the tender cake or crumb topping adds texture and sweetness. It’s ideal for dessert, brunch, or anytime I crave something nostalgic yet simple.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cake flour or yellow cake mix (depending on recipe style)
Granulated sugar
Light brown sugar
Baking powder
Ground cinnamon (and allspice if desired)
Salt
Unsalted butter
Eggs
Milk (or water/oil if using cake mix)
Vanilla extract
Fresh apples (peeled and chopped or sliced)
Optional: walnuts, applesauce, cream cheese frosting, crumb topping

directions

Preheat oven to 350 °F (175 °C) and grease or line a 9×9 or 9×13 pan, or two 8‑inch round pans for layer style.
Mix dry ingredients: flour, sugar(s), baking powder, cinnamon, and salt.
Cream butter with sugars, then beat in eggs and vanilla.
Alternately add dry mixture and milk (or water/oil) to form a smooth batter.
Gently fold in chopped apples (and nuts or applesauce if using).
Spread half the batter into the pan, top with half the apples, swirl cinnamon sugar; repeat layers.
For crumb-style, mix flour, brown sugar, salt, and butter until crumbly and sprinkle on top.
Bake 35–60 min—start checking at 35 min until a toothpick comes out clean.
Let cool; if desired, frost with cream cheese frosting or drizzle glaze.

Servings and timing

Servings: about 10–12 slices
Prep time: ~25–30 minutes
Bake time: 35–60 minutes (depending on pan and topping)
Cool/assemble time: ~15–20 minutes
Total time: Approx. 1¼ – 1¾ hours

Variations

Layered cake: Bake as two 8″ rounds, layer with cream cheese frosting and apple pie filling.
Cake mix shortcut: Use a boxed yellow cake mix, add eggs/water/oil, layer in apple filling, and top with crumbs.
Streusel top: Add a buttery crumb mixture for crunch and texture.
Spice boost: Add nutmeg or allspice to deepen the fall flavor.
Nuts: Walnuts or pecans add a lovely nutty crunch.

storage/reheating

I store leftover cake covered at room temperature for 2 days or in the fridge for up to 5 days.
To refresh, I microwave a slice for 15–20 seconds or warm it in a 300 °F oven until warmed through and slightly crisped on top.

FAQs

Can I use canned apple pie filling instead of fresh apples?

Yes! It’s an easy swap—just layer the filling between batter pours or mix it in, though the texture will be softer.

What apples work best?

I use tart-firm varieties like Granny Smith or Honeycrisp—they hold up well and balance the sweetness.

Can I make it as muffins or mini loaves?

Definitely. Pour batter into muffin tins or mini loaf pans and reduce bake time to ~20–30 minutes.

Is this freezer-friendly?

Absolutely. I slice, wrap individually, and freeze for up to 3 months. Thaw in the fridge or warm slices gently.

Can I skip the crumb topping or frosting?

Yes! Even plain, it’s delicious—tender, apple-packed cake with warm spice, perfect on its own.

Conclusion

This Apple Pie Cake is one of my favorite comfort desserts—effortless, versatile, and bursting with cozy fall flavors. It brings all the joy of pie in cake form and pairs beautifully with ice cream, whipped cream, or a hot cup of tea. It never fails to impress!