If there’s one dessert that feels like a big warm hug, it’s this Apple Pie Cake. Inspired by the ever-trusted Jamie Oliver, this recipe takes everything we love about a classic apple pie—sweet-tart apples, cinnamon spice, buttery crumble—and layers it into a soft, moist cake base. The result? A rustic, homey dessert that’s as comforting as it is effortless.

I first tried a version of this cake at a fall brunch years ago. I still remember the smell wafting from the kitchen—spiced apples, warm vanilla cake, buttery crumble. It was love at first bite. Fast forward to today, and this Apple Pie Cake has become my go-to for potlucks, holidays, or honestly, just when I want something sweet that doesn’t require a ton of fuss.

This recipe combines convenience (hello, boxed cake mix!) with from-scratch elements like a homemade apple filling and a simple crumble topping. It’s perfect for when you want to impress with something that tastes like it took all afternoon… when it really didn’t.

Let’s jump right into it because you’re going to want this in the oven ASAP.

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Ingredients You’ll Need

For the Cake Batter:

• 1 box (approx. 425 g) yellow cake mix

• 1½ cups water

• ⅓ cup vegetable oil

• 3 large eggs

For the Apple Filling:

• 6 apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced

• 3 tablespoons brown sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon lemon juice

For the Crumble Topping:

• ¾ cup all-purpose flour

• ½ cup brown sugar

• ¼ teaspoon salt

• ½ cup cold unsalted butter, cut into cubes

STEP 1: PREP YOUR PAN AND PREHEAT YOUR OVEN

First things first—preheat your oven to 180 °C (350 °F). This cake needs a good 40–55 minutes in the oven, so getting that temperature up and ready is key. Go ahead and grease a 9×13-inch baking pan or line it with parchment paper if you want an easier cleanup later.

STEP 2: MAKE THE CAKE BATTER

In a large mixing bowl, whisk together the yellow cake mix, water, vegetable oil, and eggs. This is one of the best parts of the recipe because it’s no-fuss. You don’t need any fancy mixers or separate bowls—just whisk until smooth.

The batter will be light and creamy. Pour it evenly into your prepared pan, smoothing it out with a spatula if needed. You’re laying the foundation here, and trust me—it’s going to puff up around the apples and create the dreamiest, softest cake layer.

STEP 3: PREP AND ADD THE APPLES

In a separate bowl, toss the sliced apples with the brown sugar, cinnamon, and lemon juice. Give it a good stir so every piece is coated in that sweet, tangy spice blend.

Now, gently scatter the apples over the cake batter. Don’t press them down—they’ll sink just the right amount during baking and nestle themselves perfectly in the cake.

Pro tip: Using a mix of apple varieties (like tart Granny Smith and sweet Honeycrisp) gives you a more layered flavor. It’s worth the extra effort if you’ve got both on hand.

STEP 4: MAKE THE CRUMBLE TOPPING

This step is simple, but it takes the cake to the next level. In a small bowl, combine the flour, brown sugar, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture looks like coarse crumbs.

Sprinkle this crumble generously over the apples. Don’t worry about being too precise—it’s meant to look rustic, and the uneven topping is part of the charm.

Alright, now that our Apple Pie Cake is prepped and ready for the oven, it’s time to bring all those cozy layers together. This is the part where your kitchen starts to smell like a dream—think warm cinnamon apples, buttery crumble, and cake rising to golden perfection.

This dessert is a true crowd-pleaser. I’ve made it for family gatherings, potlucks, and even casual Sunday dinners, and it never fails to disappear fast. Plus, it’s incredibly forgiving. You don’t have to worry about pie crusts or precise layering—everything just comes together beautifully as it bakes.

Let’s get that cake into the oven and finish this up right.

STEP 5: BAKE UNTIL GOLDEN AND SET

Once everything is layered in your pan—cake batter on the bottom, spiced apples in the middle, and crumble on top—slide the pan into your preheated 180 °C (350 °F) oven.

Bake for 40 to 55 minutes, depending on your oven. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean. Don’t worry if there’s a little apple stickiness on the toothpick—that’s normal. What you’re watching out for is raw cake batter.

Tip: If your crumble is browning too quickly before the center is fully baked, loosely tent the pan with foil for the last 10–15 minutes of baking.

STEP 6: COOL COMPLETELY BEFORE SERVING

As tempting as it is to dive right in, this cake does best when it’s allowed to cool completely in the pan. Cooling helps the layers set, especially those juicy apples in the middle. If you try to cut it too soon, it might fall apart.

Once it’s cooled, slice it into squares and serve. It’s delicious at room temperature, but if you want to go the extra mile, you can warm it up slightly and top with vanilla ice cream or a dollop of whipped cream. That hot-and-cold combo? Total game-changer.

RECIPE VARIATIONS & TIPS

One of the best things about this Apple Pie Cake is how versatile it is. You can dress it up or keep it classic—either way, it turns out beautifully.

• Try different apples: Granny Smith adds tartness, while Honeycrisp gives sweetness. Mixing both adds depth.

• Add chopped pecans or walnuts to the crumble topping for crunch.

• A dash of nutmeg or allspice in the apple mix can add a little extra warmth.

• Add raisins or dried cranberries for a fall twist (especially good for holiday baking).

• Drizzle with caramel sauce just before serving for that bakery-style finish.

MAKE-AHEAD & STORAGE

This cake is a dream when it comes to prepping ahead. In fact, I actually prefer it the next day—it gives all those flavors time to meld together.

• Make-ahead: You can bake the cake a day before serving. Just cover it and keep it at room temperature.

• Storing leftovers: Store in an airtight container at room temp for up to 2 days, or refrigerate for up to 5.

• Freezing: Once fully cooled, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge or warm in the oven at 160 °C (325 °F) for about 10 minutes.