Desserts
Betty Crocker’s apple pie cake brings the cozy comfort of classic apple pie into a tender, layered cake form—perfect for those who love dessert without the fuss of a full pie.
After years of baking, I’ve perfected this recipe to deliver that familiar cinnamon-spiced aroma, buttery streusel crown, and moist fruit layers that taste like a slice of nostalgia. The secret? Blind-baking the crust just enough to create a crispy base while keeping the filling juicy.
What makes this recipe special is the balance between tradition and convenience. You’ll use a simple boxed cake mix for the base layers, but the magic happens in the spiced apple filling and the buttery streusel topping that mimics a pie’s crust.
The layers are baked separately—first the crust, then the filling, and finally the streusel—so you can control the texture perfectly. No lattice crust here, but the streusel delivers that same satisfying crunch.
By the time you’re done, you’ll have a cake that looks like it came from a bakery but tastes like a homemade pie—warm, spiced, and just sweet enough. The apples stay tender, the streusel is golden and crumbly, and every bite carries that familiar apple pie flavor.
This is the kind of dessert that feels like a hug, especially when served with a scoop of vanilla ice cream.
Whether you’re baking for a family gathering or treating yourself to a weekend dessert, this recipe delivers restaurant-quality results with minimal effort. The best part? You can make it ahead and enjoy it even better the next day. Let’s get baking!
Ingredients for apple pie cake recipe betty crocker
Box mix meets homemade pie magic—just 14 ingredients for a cake that tastes like nostalgia.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Super Moist White Cake Mix 🍰 | 1 box | Classic vanilla flavor preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for streusel |
| Granulated Sugar 🍚 | ¾ cup | For streusel sweetness |
| Old-Fashioned Rolled Oats 🌾 | 1 cup | Quick oats work in pinch |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly for moisture |
| All-Purpose Flour 🌾 | ½ cup | For streusel texture |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Kosher preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Fresh Apples 🍎 | 4 medium | Peeled, cored, diced |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure, not imitation |
| Ground Nutmeg 🌶️ | ¼ tsp | Freshly grated preferred |
The apples make or break this. Granny Smiths add tartness, but Honeycrisp or Fuji work too—just pick firm ones. Trader Joe's or local orchards usually have the best selection. Peel and dice them right before baking so they don't turn mushy. The cake mix is the base, but don't skimp on the butter for the streusel—it's what gives that pie-like crunch. I always grab the Land O'Lakes unsalted butter from the grocery store's dairy section, but any good brand works. The oats? Old-fashioned rolled gives the best texture—quick oats make it gummy.
No apples? Pears or peaches work in a pinch, but the flavor won't be the same. Short on butter? Coconut oil at the same amount keeps it vegan-friendly. The cake mix can be swapped for homemade vanilla cake batter if you're feeling fancy—just keep the same ratio of dry ingredients to wet. For the streusel, if you can't find old-fashioned oats, blend quick oats in a food processor for 30 seconds to mimic the texture. The lemon juice is key—it keeps the apples from browning and adds brightness. No fresh? Bottled lemon juice works, but it's not as potent.
The cake layers keep 3 days in the fridge, wrapped tightly in foil. The streusel topping? Make it a day ahead and store it in the fridge—it gets even more flavorful. To reheat, wrap individual slices in foil and warm for 20 seconds in the microwave. Freezes beautifully too—wrap the whole cake in plastic and freeze for up to 2 months. I always make a double batch because it disappears fast. The best part? It tastes even better the next day when the flavors meld together.
Why You'll Love This Recipe
- Mix-and-Bake Magic: I swear by this recipe because it’s literally three bowls and a mixer. The cake mix handles all the heavy lifting—no measuring flour by cups or worrying about overmixing—while the oats and brown sugar add texture without extra effort. Honestly, I’ve made this on a Friday night with a glass of wine in hand.
- Apple Pie in Cake Form: That caramelized oat crunch on top? It’s like biting into a warm slice of apple pie, but with cake’s softness underneath. The brown sugar and butter create this buttery, slightly sweet depth that makes it taste homemade, even though the base is from a box.
- Leftovers That Don’t Suck: This cake stays moist for days, which means I can bake one on Sunday and enjoy it for breakfast (yes, really) or dessert all week. The oats keep it interesting—no sad, dry crumbs here. Between us, it’s my go-to for potlucks because it travels well and still tastes fresh.
- Budget-Friendly Crowd-Pleaser: A box mix, butter, sugar, and oats? This is dessert for under $10 that feeds six. I’ve taken it to book clubs, birthday parties, and even my mom’s house (she still thinks it’s fancy). The rolled oats add a gourmet touch without breaking the bank—plus, they’re a pantry staple.
Step-by-step instructions for Betty Crocker's apple pie cake
This cake delivers all the cozy flavors of apple pie with layers of spiced fruit and a buttery streusel crown.
Prepare the Apple Filling
Peel, core, and dice the 4 medium fresh apples into small, even pieces—about ¼-inch cubes. Toss them in a large bowl with the 2 tablespoons lemon juice and 1 teaspoon vanilla extract. This prevents browning and adds bright flavor. Let the apples sit for 10 minutes while you prepare the cake batter.
Here's the thing—don't skip the lemon juice. It keeps the apples from turning mushy in the oven and gives that classic apple pie tang. The vanilla extract rounds out the sharpness of the apples and complements the cinnamon in the cake layers.
Make the Cake Batter
In a separate large bowl, combine the 1 box Betty Crocker Super Moist White Cake Mix, 2 whole large eggs, 0.5 cup milk, and 1 teaspoon vanilla extract. Mix with an electric mixer on low speed for 2 minutes until just combined. Overmixing develops gluten, which can make the cake dense. You'll see small lumps—don't worry, they'll disappear when baked.
I like to use room-temperature eggs because they blend more smoothly into the batter. If your eggs are cold, they'll create pockets in the batter that can lead to uneven baking. The cake mix does all the hard work, but this step ensures the layers stay tender and moist.
Assemble the Cake Layers
Preheat your oven to 350°F. Grease a 9x13-inch baking dish and spread half of the cake batter evenly across the bottom. Sprinkle half of the apple filling over the batter, pressing down gently to create an even layer. This prevents the apples from floating to the top during baking.
Repeat with the remaining cake batter and apple filling, creating a second layer. The apples should be evenly distributed throughout the cake. Don't press too hard—you want the apples to soften but still retain their shape. This layering creates that classic pie-in-a-cake texture you love.
Prepare the Streusel Topping
In a medium bowl, combine the 1 cup cold unsalted butter, 0.75 cup granulated sugar, 1 cup old-fashioned rolled oats, 0.5 cup light brown sugar, 0.5 cup all-purpose flour, 2 teaspoons ground cinnamon, 0.5 teaspoon salt, and 0.25 teaspoon ground nutmeg. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
The texture of this streusel is crucial—it should be crumbly but still hold together when sprinkled on top. The cold butter creates pockets of crispy, buttery goodness that melt slightly during baking, creating that perfect pie-like crust. Don't overwork it or the streusel will turn into dough.
Bake to Golden Perfection
Sprinkle the streusel topping evenly over the cake, pressing down gently with your fingers to create an even layer. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be slightly puffed, and the streusel should be crispy on top with soft spots underneath.
I know it seems like a long bake time, but patience is key here. The cake needs time for the layers to fully set and the streusel to crisp up properly. If the top browns too quickly, tent the cake with aluminum foil for the last 10 minutes of baking to prevent over-browning.
Pro Tips For Making Apple Pie Cake Recipe Betty Crocker
- Melt Butter Slowly: I learned this the hard way—dumping cold butter straight into the oat mixture makes clumps that ruin the texture. Instead, microwave the butter in 10-second bursts until just melted (not liquid), then stir it into the warm brown sugar first. The oats will soak up the fat evenly, giving you that perfect crumbly layer without dry spots.
- Toast Oats First: Skip the raw oats—toss them in a dry skillet over medium heat for 3-4 minutes until they’re golden and fragrant. This deepens their flavor and prevents them from absorbing too much moisture from the cake batter, so your topping stays crisp instead of soggy. (Yes, even if you’re impatient like me.)
- Don’t Overmix Batter: The Super Moist mix already has emulsifiers, so folding in the apples and oat mixture just until combined keeps the crumb tender. I used to beat it like I was punishing the bowl, and the cake turned dense. Two minutes max with a spatula—gentle enough to avoid deflating the air bubbles.
- Preheat Pan and Oven: Cold pans steal heat, and this recipe relies on a quick rise. Place your 9-inch springform pan in a 350°F oven for 5 minutes while preheating, then grease it with butter. The batter will bake evenly from the get-go, and the edges won’t crack as it expands. (Your future self will thank you.)
Perfect pairings for apple pie cake recipe betty crocker
Ice Cream Pairings
Vanilla bean ice cream is my go-to pairing—its creamy sweetness balances the tart apples and spiced streusel beautifully. I like to serve it slightly softened so it melts into the cake with every bite. For a twist, try coffee ice cream to complement the cake's cinnamon notes. 🍦
If you prefer something lighter, lemon sorbet adds a bright citrus contrast that cuts through the richness. Alternatively, a scoop of caramel ice cream enhances the apple's natural sweetness while adding a luxurious touch. Keep the ice cream cold until serving to maintain its texture.
Creamy Toppings
Whipped cream is a must-have for this cake—its lightness contrasts perfectly with the dense layers. I like to sweeten it with a touch of vanilla bean paste and a pinch of ground cinnamon to echo the cake's flavors. Add a sprinkle of toasted pecans for crunch and extra depth. 🥛
For a more decadent option, try salted caramel sauce drizzled over the cake. The saltiness enhances the sweetness of the apples and streusel, while the caramel adds a glossy finish. Store-bought caramel sauce works, but homemade tastes even better.
Beverage Pairings
A warm cup of chai tea or hot apple cider complements the cake's spiced flavors beautifully. The cinnamon and cardamom in chai tea enhance the cake's warm spices, while the apple cider ties directly to the fruit filling. Serve both warm for a cozy dessert experience. ☕
For coffee lovers, a cold brew concentrate over ice with a splash of milk creates a refreshing contrast. The bold coffee flavor balances the cake's sweetness, making each bite even more satisfying. Avoid overly sweet coffee drinks—they can overwhelm the delicate apple pie flavors.
Garnish Ideas
Freshly sliced apples arranged on top add a pop of color and a crisp texture. I like to use thin slices of Honeycrisp apples for their natural sweetness and juiciness. A sprinkle of powdered sugar on top adds a delicate sweetness that enhances the cake's flavors. 🍎
For a festive touch, add cinnamon sticks or whole cloves to the plate. These not only look beautiful but also reinforce the warm, spiced flavors of the cake. Avoid over-garnishing—less is more to let the cake shine.
Nutrition facts
Frequently asked questions
Can I use canned apples instead of fresh?
Fresh apples give the best texture and flavor, but you can use unsweetened canned apple pie filling in a pinch. Drain it well and add 1 extra teaspoon of cinnamon to compensate for the lack of fresh apple brightness. For a lighter option, try apple sauce mixed with 1 tablespoon lemon juice and ½ teaspoon vanilla extract to mimic fresh apples.
How do I make this cake gluten-free?
Replace the cake mix with a gluten-free vanilla cake mix (like Betty Crocker's gluten-free version) and swap the all-purpose flour in the streusel for a 1:1 gluten-free baking flour blend. Keep all other ingredients the same—just ensure your oats are certified gluten-free. The texture will be slightly denser but still delicious.
Why did my streusel turn into dough?
Overworking the streusel or using warm butter are the most common culprits. Always keep the butter cold and work it in just until crumbly (about 10-15 strokes10 minutes before baking. The streusel should look like coarse sand with some visible butter pieces.
Can I bake this in a different pan size?
For best results, stick to a 9x13-inch baking dish. If you must use another size, adjust the baking time: a 9x9-inch pan needs 5-10 minutes less, while a 9x15-inch pan may require 5-10 minutes more. The cake layers should be about 1-inch thick for even baking. Always check with a toothpick at the minimum suggested time.
How do I store leftovers?
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 2 months. To reheat, wrap a slice in foil and warm in the microwave for 15-20 seconds. The cake tastes even better the next day as the flavors meld!