Apple Pie Cake

Here is a comprehensive guide to making an Apple Pie Cake—a dessert that combines the tender crumb of a cake with the spiced, fruity filling of a classic apple pie. Often topped with a crunchy streusel or a simple glaze, it’s the perfect dessert for fall (or any time you’re craving comfort food).

I’ve included two popular variations below: a Layer Cake version (great for celebrations) and an easier Snack Cake/Bundt version.

Option 1: The Ultimate Apple Pie Layer Cake

This version features spiced cake layers, a homemade apple pie filling, and a rich caramel or cream cheese frosting.

For the Apple Pie Filling:

• 3–4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced small

• 2 tbsp unsalted butter

• ¼ cup brown sugar

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Spiced Cake:

• 2 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 2 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves

• ¾ cup unsalted butter, softened

• ½ cup vegetable oil

• 1 ½ cups granulated sugar

• ½ cup brown sugar, packed

• 4 large eggs (room temp)

• 1 tbsp vanilla extract

• 1 cup buttermilk (room temp)

For the Frosting:

• 1 batch of Cream Cheese Frosting or Caramel Buttercream

• Optional: Caramel sauce for drizzling

Instructions:

1. Make the Filling: In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–6 minutes until apples soften. Stir in the cornstarch slurry and cook for 1 minute until thickened. Spread on a plate to cool completely.

2. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

3. Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, and spices together.

4. Wet Ingredients: In a large bowl, beat the butter, oil, and both sugars until light and fluffy (about 3–5 minutes). Add eggs one at a time, then beat in the vanilla.

5. Combine: Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

6. Fold: Gently fold the cooled apple pie filling into the batter. (If the filling is warm, it will melt the butter in the batter).

7. Bake: Divide batter between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.

8. Assemble: Frost the cooled cake. For a rustic look, top with extra diced caramel apples or a drizzle of salted caramel.

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Option 2: Easy Apple Pie Snack Cake (Bundt or 9×13)

This is a rustic, “dump and mix” style cake that is incredibly moist and stays fresh for days.

Ingredients:

• 1 ½ cups vegetable oil

• 2 cups granulated sugar

• 3 large eggs

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp cinnamon

• 4 cups apples, peeled and finely chopped (about 4 medium apples)

For the Brown Sugar Glaze (optional but recommended):

• ½ cup unsalted butter

• 1 cup brown sugar

• ¼ cup milk

• 1 tsp vanilla

Instructions:

1. Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×13 inch baking dish.

2. Mix Wet: In a very large bowl, beat the oil, sugar, eggs, and vanilla together until smooth.

3. Add Dry: Whisk the flour, salt, baking soda, and cinnamon together. Gradually add to the wet ingredients. The batter will be very thick (this is correct!).

4. Add Apples: Fold in the chopped apples. The moisture from the apples will help loosen the batter slightly.

5. Bake:

   • For 9×13: Bake for 45–55 minutes.

   • For Bundt: Bake for 60–70 minutes.

   • The cake is done when a skewer inserted comes out clean.

6. Make Glaze: In the last 10 minutes of baking, combine butter, brown sugar, and milk in a saucepan. Bring to a boil, stirring constantly. Boil for 2–3 minutes until it thickens slightly. Remove from heat and stir in vanilla.

7. Finish: Poke holes all over the warm cake (while still in the pan) with a skewer. Pour half the warm glaze over the cake. Let it soak in for 30 minutes. Invert the cake (if using Bundt) onto a plate and pour the remaining glaze over the top.

Tips for the Perfect Apple Pie Cake

• The Best Apples: Use a mix of tart and sweet. Granny Smith (holds shape) and Honeycrisp (sweetness) are the gold standard. Avoid Red Delicious or Gala, as they turn to mush.

• Don’t Overmix: Once you add the flour to the cake batter, mix only until you no longer see streaks of flour. Overmixing develops gluten and makes the cake tough.

• Texture: If you want a true “pie” texture in your cake, leave the apple chunks slightly larger (½ inch) so they don’t dissolve completely during baking.

Would you like a recipe for a specific frosting to go with the layer cake, such as a Brown Sugar Cream Cheese Frosting?