There’s something wonderfully comforting about the aroma of cinnamon-spiced apples warming through a buttery cake, and this Apple Pie Cake is pure evidence that sometimes the best recipes come from reimagining classics. Inspired by Jamie Oliver’s knack for turning familiar flavors into something unexpectedly scrumptious, this cake takes everything you love about apple pie—tender, sugared apples and a golden crumb topping—and tucks it between layers of moist yellow cake. The result is an effortless, crowd-pleasing dessert that feels homey yet impressive.

I first tested this recipe on a rainy afternoon when I craved something that felt like a hug in dessert form. My kitchen smelled so good that by the time the timer went off, my partner had already peeked in, fork in hand, ready for a taste. From that moment on, it became our go-to for potlucks, book clubs, or simply an indulgent weekend treat.

Below, you’ll find everything you need to gather before getting started—ingredients, equipment notes, and a quick tip on preparation. In the next section, we’ll dive into the first steps of building the perfect cake base and enlivening it with spiced apples.

Ingredients

Cake Batter

• 1 box (425 g) yellow cake mix

• 1½ cups (360 ml) water

• ⅓ cup (80 ml) vegetable oil

• 3 large eggs

Apple Filling

• 6 medium apples, peeled, cored, and sliced

• 3 tbsp (45 g) brown sugar

• 1 tsp ground cinnamon

• 1 tbsp (15 ml) fresh lemon juice

Crumble Topping

• ¾ cup (95 g) all-purpose flour

• ½ cup (100 g) brown sugar

• ¼ tsp salt

• ½ cup (115 g) cold unsalted butter, cubed

Equipment

• 9×13 inch (23×33 cm) baking pan

• Parchment paper

• Three mixing bowls

• Whisk and wooden spoon

Step 1 – Preheat & Prep

1. Preheat your oven to 350 °F (180 °C).

2. Generously grease the 9×13 inch pan, then line it with parchment paper so the cake lifts out easily once it’s cool. This little extra step saves you from wrestling with a sticky mess later on—trust me, it’s worth it.

Tip: If your parchment paper is scrunching and folding awkwardly, fold it in half, crease along the fold, then open it back up. You’ll get a nice crease that helps it sit flat in the pan.

Step 2 – Make the Cake Base

1. In a large bowl, whisk together the yellow cake mix, water, vegetable oil, and eggs until the batter is silky smooth with no dry pockets of mix.

2. Pour the batter into the prepared pan, using an offset spatula or the back of a spoon to spread it evenly from corner to corner. You want a uniform layer—this ensures the apples rest on a level foundation and the cake bakes through at the same rate.

Behind-the-Scenes Tip: I often give the pan a gentle tap on the counter once the batter’s in. It pops any air bubbles, so you don’t end up with random holes under your apples later on.

Step 3 – Prepare the Apples

1. In a clean bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice. The sugar begins to draw the apple juices out, while the lemon juice keeps the slices from browning and adds a bright counterpoint to the sweetness.

2. Layer the coated apples evenly over the cake batter, arranging them so there aren’t huge clumps in one spot. Aim for a single, even layer—this way every slice has just the right balance of cake and fruit.

Quick Variation: If you like a little extra chew, stir in a handful of chopped pecans or walnuts with the apples. It adds a delightful crunch and nutty warmth.

Step 4 – Assemble the Crumble

1. In a clean, medium-sized bowl, whisk together the flour, brown sugar, and salt until evenly combined.

2. Add the cold, cubed butter and—using your fingertips or a pastry cutter—work the butter into the dry ingredients. Aim for pea-sized clumps of butter coated in flour; these will bake into crisp, buttery nuggets.

3. Once your crumble mixture holds together when you press a handful between your fingers, sprinkle it in an even layer over the apples. Try not to peek too closely—you want that rustic, homemade look with a few larger clusters mixed in with finer crumbs.

Behind‐the‐Scenes Tip: If your kitchen is warm and the butter starts to soften too quickly, pop the crumble mixture into the fridge for 5–10 minutes before topping the apples. This chill time helps the topping stay craggy as it bakes.

Step 5 – Bake to Golden Perfection

1. Place your assembled pan on the center rack of the preheated oven. Bake for 35–45 minutes, checking at around 30 minutes to see how the crumble is coloring.

2. You’re looking for a rich, golden-brown hue on the topping and bubbling juices around the edges. If the crumble is browning faster than the cake underneath, tent the pan loosely with aluminum foil for the last 10 minutes.

3. To test doneness, insert a toothpick into the cake layer away from any apples—if it comes out clean (or with a few moist crumbs), you’re all set.

Shortcut: If you’re eager to speed things up, use a convection bake setting (if your oven has one). It circulates hot air more efficiently, so your bake time could shave off 5–7 minutes. Just keep an eye on the crumble—it can brown more quickly under convection.

Step 6 – Cool & Serve

1. Transfer the pan to a wire rack and let it cool completely—at least 1 hour. Cooling allows the cake to finish setting and makes slicing cleaner.

2. Once cool, lift the cake out of the pan using the parchment paper “handles” and transfer to a cutting board or serving platter.

3. Just before serving, dust the top lightly with powdered sugar for a bakery-style finish.

Serving Suggestion: A scoop of vanilla bean ice cream or a dollop of lightly whipped cream is classic for a reason—the cold creaminess pairs beautifully with the warm spice notes.

Pro Tips & Variations

• Apples: Granny Smith, Honeycrisp, and Braeburn all shine here. If you love a bit more sweetness, swap half the brown sugar for maple syrup in the apple toss.

• Spices: Feel free to amp up the warmth with a pinch of nutmeg or ground ginger in the apple mixture. For a chai-inspired twist, add ½ tsp cardamom.

• Gluten-Free: Swap the yellow cake mix for a gluten-free vanilla or butter cake mix and use a 1:1 gluten-free flour blend in the crumble. The result is just as tender and flavorful.

• Mini Cakes: Want individual servings? Divide the batter, apples, and crumble among 12–15 lightly greased muffin tins. Bake at 350 °F (180 °C) for 20–25 minutes, or until set.

• Make-Ahead: You can assemble the entire cake (through Step 4), cover tightly, and refrigerate overnight. Bring it to room temperature for 30 minutes before baking, then follow Step 5 as directed.

Frequently Asked Questions

1. Can I substitute the yellow cake mix with homemade cake batter?

Absolutely! If you prefer from-scratch baking, use your favorite vanilla or butter cake recipe that yields roughly the same batter volume (about 9 cups). Just be sure the batter isn’t too thick—if it is, whisk in a tablespoon or two of milk to reach a pourable consistency.

2. What’s the best way to store leftover Apple Pie Cake?

Once fully cooled, cover the cake tightly with plastic wrap or transfer slices to an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for 4–5 days. Bring refrigerated slices back to room temperature (or pop them in a low-temp oven for 5–8 minutes) before serving to revive the crumble’s crispness.

3. Can I freeze this cake?

Yes! After cooling, wrap the entire cake (or individual slices) in a double layer of plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight, then warm in a 300 °F (150 °C) oven for 10–12 minutes to restore that fresh-baked texture.

4. My crumble topping never gets crunchy—what am I doing wrong?

A few culprits: if the butter is too melted, the crumbs will bake flat. Make sure your butter stays cold until you incorporate it, and don’t overwork the mixture. Also, give the cake plenty of time in the oven—if the crumble reaches golden brown before the cake is cooked through, tent with foil to prevent burning and continue baking.

5. Can I mix different apple varieties?

Definitely. Combining a firm, tart apple like Granny Smith with a sweeter variety such as Honeycrisp creates more complex flavor and texture. Just slice them similarly so they cook at the same rate.

6. How do I make this gluten-free or vegan?

For a gluten-free version, choose a certified gluten-free cake mix and replace the all-purpose flour in the crumble with a 1:1 gluten-free blend. To make it vegan, use an egg-free cake mix (or homemade vegan batter), swap the eggs for flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water per egg), and use a plant-based butter substitute in the crumble.

7. Any tips for cutting perfect squares?

Chill the baked cake in the fridge for 30 minutes before slicing—this firms up the layers. Use a sharp knife dipped in hot water and wiped dry between cuts to achieve clean edges.

Conclusion

There you have it: a cozy, cinnamon-spiced Apple Pie Cake that marries the best of two dessert worlds. From the simple convenience of a boxed cake mix to the homemade charm of spiced apples and a buttery crumble, it’s the kind of recipe that feels both effortless and special. Whether you’re baking for a crowd or indulging in a quiet slice with your afternoon tea, this cake delivers on flavor, texture, and nostalgia.

I hope you’ve enjoyed following along and feel inspired to put your own spin on it—maybe with a drizzle of caramel sauce or a sprinkle of chopped nuts. If you give it a try, please snap a photo and share it in the comments below. Let me know which apple varieties you used, any tweaks you made, or your favorite way to serve it. Happy baking, and here’s to many cozy moments spent enjoying this Apple Pie Cake with the people you love!

Jamie Oliver Apple Pie Cake

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• Author: Mark's Recipe
• Total Time: 1 hour

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Description

A delightful twist on classic apple pie, this Apple Pie Cake layers a moist yellow cake base with tender, cinnamon-spiced apples and a buttery, crumbly topping. Perfect for cozy afternoons or as a comforting dessert, it’s easy to assemble yet impressive in flavor—just like Jamie Oliver would make it!

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Ingredients

Scale 1x2x3x

Cake Batter:

• 1 box (425 g) yellow cake mix
• 1½ cups (360 ml) water
• ⅓ cup (80 ml) vegetable oil
• 3 large eggs

Apple Filling:

• 6 medium apples, peeled, cored, and sliced
• 3 tbsp (45 g) brown sugar
• 1 tsp ground cinnamon
• 1 tbsp (15 ml) fresh lemon juice

Crumble Topping:

• ¾ cup (95 g) all-purpose flour
• ½ cup (100 g) brown sugar
• ¼ tsp salt
• ½ cup (115 g) cold unsalted butter, cubed

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Instructions

1️⃣ Preheat & Prep: Preheat your oven to 350 °F (180 °C). Grease and line a 9×13 inch (23×33 cm) baking pan with parchment paper for easy removal.

2️⃣ Make the Cake Base: In a large bowl, whisk together the yellow cake mix, water, vegetable oil, and eggs until smooth and free of lumps. Pour the batter into the prepared pan and spread evenly.

3️⃣ Prepare the Apples: In another bowl, toss the apple slices with brown sugar, cinnamon, and lemon juice until well coated. Layer the apple mixture evenly over the cake batter.

4️⃣ Assemble the Crumble: In a third bowl, combine the flour, brown sugar, and salt. Add the cold butter cubes and use your fingertips (or a pastry cutter) to rub the butter into the dry ingredients until large, pea-sized crumbs form. Sprinkle this crumble evenly over the apples.

5️⃣ Bake: Place the pan on the middle rack and bake for 35–45 minutes, or until the crumble is golden brown and a toothpick inserted into the cake layer (away from the apples) comes out clean. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

6️⃣ Cool & Serve: Allow the cake to cool completely in the pan on a wire rack. Dust the top with powdered sugar just before slicing for a pretty finish.

Notes

• Apple Variety: Use a mix of sweet and tart apples (e.g., Honeycrisp and Granny Smith) for the best flavor and texture.
• Make-Ahead: This cake improves if made a few hours ahead—flavors meld and the topping crisps beautifully. Store covered at room temperature for up to 2 days.
• Serving Suggestions: Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for extra indulgence.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Serving Size: 12 slices