What can you do with apple pie filling and why do I need to know so badly? Recently, while looking for something in my pantry, I noticed I had a few cans of apple pie filling on hand. Why, I don’t know. I am not a real pie baker, but I often have wonderful recipe ideas only to quickly forget about them. So I have no idea what the original intentions were for my stash of apple pie filling, but since I am mildly obsessed with coffee cake, I decided to make some using apples. This apple cake recipe is a delicious twist on traditional coffee cake. Be sure to check out our apple pie crescents and other family friendly recipes.
Once my five year old found out I was baking a cake she had to get involved. This is a great recipe to make with the kids because there is plenty of stirring and mixing for them to do.
I just pulled a stool up to the kitchen island so she could reach the bowl.
But I’ll be honest – did I have to remix this when she was done because I could still see large chunks of flour? Yes, I did. But hey, for an unpaid laborer, she did pretty well.
Using apple pie filling for this apple cake makes things super easy and gives the cake an apple pie flavor. I used an {affiliate link} 8×8 pyrex baking dish, but a 9×9 would work as well.
I mentioned I am a big coffee cake fan, but are you? Growing up on the east coast I have fond memories of snacking on Drake’s coffee cakes. I didn’t even like coffee back then, but goodness I loved those coffee cakes. So when I have the chance to add a crumb topping to something and pay tribute to my beloved Drake’s coffee cakes, you can bet I am going to do it!
I think the apple cake would have looked a bit sad without this crumb topping. It just takes the whole thing up a notch.
This apple cake recipe made my house smell like Fall. I need to figure out a way to bottle up this scent.
Now this might look like a traditional coffee cake to the naked eye, you know my little secret. Apples. A sweet, moist layer of apples. Oh yeah!
This cake makes a great breakfast or if you are feeling totally indulgent, add a side of vanilla ice cream for a wonderful dessert.
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Apple Cake Recipe
Ingredients
- 2 cups flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup oil
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 can apple pie filling
- for crumb topping:
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar
- 4 tablespoons softened butter
Instructions
- Preheat oven to 375.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, combine eggs, oil, vanilla and milk.
- Pour the wet ingredients into the dry ingredient bowl and mix to combine.
- Pour half of the batter into a greased 8x8 or 9x9 pan.
- Spread apple pie filling over the batter.
- Pour the remainder of the batter on the top of the apples, covering completely.
- For the crumb topping, mix in butter with flour, cinnamon and brown sugar until crumbs form. Sprinkle crumbs over top of cake.
- Bake at 375 for 40 minutes or until a toothpick inserted in the center comes out clean. If the topping begins to brown to much cover with foil for the remainder of the cooking time. Oven cook times vary so check your cake every so often.
For some more amazing apple recipes check out:
Apple Pie Muffins Easy Apple Crisp
Cleveland Realtor says
Came out great! Nice recipe, thank you. I too had a rogue can of apple pie filling so this was perfect. I had to bake mine for a full hour as 40 minutes just wasn’t quite long enough. Appreciate the recipe!!
Vicky says
So glad it worked out for you. Thanks for stopping by!
Tyra R. White says
What size OZ can of Apple Pie Filling did you use?
Karla says
I made this. The batter was not enough to cover the bottom and top. Was too thin and very hard to spread at the bottom of the oven tray and the second half of the batter wasn’t enough to cover more than the sides of the top. So frustrating.
It’s so funny..I only wanted to rate with one star, but it would go to 5 star everytime and won’t let me rate for less than 5 star.I have no choice Lol.
Vicky says
Karla, I am so sorry to hear that this didn’t work out for you. How frustrating. We have made it many times without incident. Thanks for letting me know about your experience and the issue you were having with the star rating. I have no idea why it would do that. Hopefully people can read your comment so they know about your experience.
Nila says
Probably could use cherry, blueberry or most any fruity pie filling. Can’t wait to try it!
Monica says
Loved this recipe! I found your recipe when I searched for how to use my canned apples. It is a great texture for coffee cake and really tastes great! The only thing I changed was that I added about 2 more tablespoons of butter to my crumb mixture to make more crumb topping. Also, it was easier to work with and get into a crumbly mixture when the butter was slightly chilled. I will be making this again, maybe with different canned fruit, like another commenter suggested! Thanks!
Vicky says
Thank you so much for the kind comments! So glad you enjoyed it. Good tip about adding extra butter.
Geo55 says
What size can of apple pie filling?? The one I have is 21 oz. but not sure if that’s the only size they come in! Thanks.
Vicky says
Yes, 21 oz.
Pops from PA says
Mine came out really good! I used homemade apple pie filling that had been frozen for a year (thawed the apples of course first).
The cake rose quite a bit during baking, probably due to the 2 tsp of baking soda called for. Mine rose more than what the pictures above show.
Also since I had much more filling than what is called for I added another thin layer on top of the cake underneath the crumb mixture.
Excellent recipe overall, I will use it again.
Vicky says
Thanks for stopping by and letting me know. 🙂
Ms. Fletcher says
I’m sorry but you made me waste precious ingredients. You also didn’t specify what size of can so when I used the can I had, I ended up throwing away about 1/4 can left of apples since there way too many. It also came out doughy around the apples in the center, even when I cooked it longer. Perhaps from too many apples. The batter was sort of thick too. I did let the batter sit around a little while (approximately 10 minutes) I was making the topping so that could’ve been the problem. Well anyways, this is about a 2.5/5 star recipe since there are others that are a lot better especially the taste of home streusel apple muffins. Please be more explicit in your instructions and ingredients next time. Thank you for the lesson.
P.S Don’t rig the ratings to only include 5 stars no matter the one chosen. A true baker can take criticism and improve from it!
Vicky says
I have no idea how to rig ratings and I just approved your comment, which I wouldn’t do if I were trying to rig anything. I’m genuinely sorry things didn’t work out. It has worked for myself and others so I wish I could offer a better explanation to you. Thank you so much for the feedback. I will certainly take what you said into account and others can read about your experience and take your feedback into consideration.
Ms. F says
Horrible recipe came out doughy/runny around apples and website is glitchy. Be more explicit in your ingredients and instructions next time (SPECIFY the SIZE of the APPLE CAN).
Janice Elliott says
The recipe did not specify what size tin of apples to use,but other then tat it was ok
Pamela sailor says
Hi Vicky….I’m compelled to respond after reading comments. I’ll be honest..I chose your recipe over all others because my man too, was obsessed with Drakes cakes growing up in New York. Being a proud Italian, you know the type, nothing else compared. Well, something did and it was your recipe! I have made this cake three times within the last month and a half, and it barely lasts two days. Watching his joy savoring each bite delights me. I can’t understand how it doesn’t turn out perfect for others. I simply followed your directions, which was a breeze, and it turned out perfect every time. No special tricks, just a regular can of apple filling, and presto! Anyway, I wanted to share this with you for making me compete with Drake’s, and my Frank thanks you.
Lee says
I made this for a leisurely breakfast, enjoyed it so much I made it a second time to share! Wonderful texture, I added 1/4 tsp salt to my filling for extra flavour and it turns out splendid. 10/10 recommend!
Sharon Tanner Stevens says
Great presentation, I loved the rise. I think this would be good with all kinds of pie filling
Tracy says
How long can this be stored for after baking?
angela Theisen says
Mine took about an hour to cook but very yummy I will definitely make it again
Thanks for sharing your recipe
Bill Reehill says
Without access to our usual bakery, this recipe seemed like a sure thing. Utter fiasco! I couldn’t in good conscience offer this molten mess to my family.
The apples and streusel seemed to settle in the center and joined forces to form a gloopy pool that refused to coalesce and resembled a Yellowstone mudpot. No matter how much additional time I left it in the oven, it didn’t matter. It was destined for the bin.