Incredibly easy Apple Pie Cake Recipe
If you’ve ever been torn between apple pie and cake, prepare for a revelation. This Apple Pie Cake is the superhero of desserts, swooping in to save the day when you simply can’t decide between fruity and fluffy. A generous filling of spiced apples nestles between layers of golden cake, all topped with a crumb that’s to die for. Don’t let the conundrum of its name fool you; this dish has a clear identity—scrumptious. The best part? It’s the easiest gourmet dessert you’ll ever make. Mix, layer, bake, and get ready for a symphony of flavors and textures that sing in perfect harmony.
Apples – I used Macintosh apples as they’re in season at the moment here in Canada, however any kind will do! Be sure to slice them thin and bite sized. Brown sugar – I used brown sugar for this recipe as I want to develop a nice dark color for my apple ‘filling’. It will also give a note of caramel to the dish. Lemon juice – This will prevent the sliced apples from oxidizing before they’re put in the oven, it also gives a nice tart note to the dish.
Boxed yellow cake mix – This is meant to be a quick cake and you all know by now that when the time calls for it, I’m not shy about taking shortcuts. If gluten free is available feel free to use that instead. You can also make your own yellow cake mix, using my recipe here. Water – This particular cake mix called for water but if yours calls for milk use that instead. Oil – A light flavorless oil, canola is always a good go to, is important for ensuring your cake turns out moist. Eggs – This will bind our batter.
Flour – I used all purpose, gluten free flour will also work fine. Brown sugar – The molasses in the brown sugar will melt down in the oven, forming a beautiful thin crust of sugar over top of the cake. Salt – Say it with me now: every good dessert is only as good as it’s sugar to salt balance. Butter – As we want this topping to be crumbly, butter will be cut in with a fork.
Hey, you won’t believe how easy this Apple Pie Cake is to whip up. It’s like a mash-up of two classic desserts, so you get the best of both worlds. First off, let’s crank that oven up to 350°F. While it’s heating, give a 13×9 inch pan a good spritz with some baking spray. Prepping the pan now means less fuss later, trust me. Grab your yellow cake mix—yeah, the stuff from the box! Dump it into your mixer along with the water, oil, and eggs. Low speed, two minutes, and bam! You’ve got yourself a cake batter. Pour it into the pan you prepared earlier. Now, for the apples. Peel ’em, core ’em, slice ’em up, and toss them in a bowl with brown sugar, cinnamon, and a squirt of lemon juice. Stir it well and layer it right over your cake batter. This is where the “pie” part comes in. In another bowl, let’s mix some flour, brown sugar, and a pinch of salt. Cut in the butter with a fork or your hands until it looks all crumbly. Scatter this magic dust all over the apples. Yep, this is the “cake” element I was talking about! Slide that beauty into the oven. Now, here’s the thing: ovens are fickle. Start checking around 35 minutes, but it might take up to an hour. Just keep an eye on it and do the toothpick test; it should come out clean when it’s ready. And there you go! Let it cool, maybe sprinkle some powdered sugar on top if you’re feeling fancy, and get ready to serve up a slice of heaven that can’t decide if it’s a pie or a cake—and doesn’t need to!
Storage
Once the cake is completely cooled, cover it tightly with plastic wrap or aluminum foil and it will keep beautifully in the fridge for up to 5 days. Want to make it even more convenient? Slice it into portions, wrap them individually, and stash them in the freezer. They freeze well for up to 3 months. To enjoy later, just thaw in the fridge overnight and reheat in the oven or microwave. It’s like giving your future self a delicious gift!
Discover More Delicious Desserts
Apple Pie Taquitos Churro Apple Pie Cookies Apple Pie Cheesecake Bars Classic Apple Pie Quick Apple Turnovers Apple Crumble
Recipe source: Betty Crocker
