Apple pie cake blends the cozy flavors of cinnamon apples with soft, buttery cake—an easy fall dessert topped with crumb or glaze for extra comfort.

All-purpose flour

Cake flour or yellow cake mix (depending on recipe version)

Granulated sugar

Light brown sugar

Baking powder

Ground cinnamon (and optional allspice or nutmeg)

Salt

Unsalted butter

Eggs

Milk (or water/oil if using cake mix)

Vanilla extract

Fresh apples (peeled and chopped or sliced)

Optional Add-ins:

Walnuts or pecans

Applesauce

Cream cheese frosting or glaze

Crumb topping (butter, brown sugar, flour, salt)

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Preheat oven to 350 °F (175 °C). Grease or line a 9×9″, 9×13″, or two 8″ round pans.

Mix dry ingredients: flour, sugars, baking powder, cinnamon, salt (and spices if using).

Cream butter with sugars, beat in eggs and vanilla.

Alternately add dry mix and milk (or oil/water) to create smooth batter.

Fold in apples and any optional add-ins.

For layered effect: spread half batter, top with apples and cinnamon sugar, then repeat.

For crumb topping: mix dry ingredients with butter, sprinkle over batter.

Bake 35–60 minutes or until a toothpick comes out clean.

Cool 15–20 minutes. Frost or glaze if desired.

Use tart apples like Granny Smith or Honeycrisp for best texture.

Substitute canned apple pie filling for quick prep.

Bake in muffin tins or mini loaves for portable treats.

Freeze slices for up to 3 months.