Apple Pie Filling Coffee Cake
Introduction
What if you could turn a can of apple pie filling into a bakery-worthy breakfast treat? Apple Pie Filling Coffee Cake is a warm, cinnamon-scented cake that feels fancy but comes together with everyday ingredients. It has a soft, tender crumb and ribbons of sweet apple filling in every bite. A simple powdered sugar glaze adds just enough finish. This dessert is perfect for brunch, holiday mornings, or an easy weeknight sweet. Even better, a box of white cake mix keeps the prep work short. You get all the flavor of a from-scratch coffee cake without spending hours in the kitchen.
This apple pie filling coffee cake recipe is one of those reliable favorites. It uses a two-layer white cake mix as the base, sour cream for moisture, and canned apple pie filling for instant fruit flavor. The result is a rich, moist cake with baked apple pie filling swirled on top. Once you make it, you may find yourself reaching for the recipe again and again.
Why You Will Love This Apple Pie Filling Coffee Cake
- It uses simple pantry and refrigerator staples.
- A boxed cake mix keeps the recipe fast and consistent.
- The sour cream adds moisture without making the cake heavy.
- Canned apple pie filling gives you tender spiced apples with no peeling or slicing.
- The glaze turns it into a finished dessert or brunch centerpiece.
- It travels well for potlucks and family gatherings.
Ingredients for Apple Pie Filling Coffee Cake
For the cake
- 1 package white cake mix, two-layer size
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 3 large eggs
- 1/4 cup water
- 1 can (21 ounces) apple pie filling
For the glaze
- 1 cup confectioners' sugar
- 1 to 1 1/2 tablespoons milk
Useful ingredient tips: Choose a good-quality canned apple pie filling with visible apple slices. If you prefer a stronger spice flavor, add a pinch of nutmeg or allspice with the cinnamon. Full-fat sour cream gives the best texture, but light sour cream can work in a pinch. Let the eggs and sour cream sit at room temperature for about 20 minutes before mixing. This helps the batter come together smoothly.
Optional substitutions: You can use a yellow cake mix or a spice cake mix instead of white. If you do not have sour cream, plain Greek yogurt can replace it one for one. For a slightly richer cake, use milk in place of water. Homemade apple pie filling can replace the canned version if you have some on hand.
Step-by-Step Instructions for Apple Pie Filling Coffee Cake
Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the white cake mix, ground cinnamon, sour cream, eggs, and water. Beat with an electric mixer on medium speed until the batter is smooth. This usually takes about 2 minutes. The batter will be thick, which is exactly what you want for this apple pie filling coffee cake.
Pour the cake batter into the prepared baking dish. Use a spatula to spread it evenly into all four corners.
Spoon the apple pie filling over the top of the batter. Try to cover the entire surface with small spoonfuls. You can gently swirl the filling into the batter with a knife, but do not overmix. Leaving some visible ribbons of fruit makes each slice prettier.
Bake at 350 degrees Fahrenheit for 40 minutes. Start checking a few minutes early if your oven runs hot. The cake is done when the top is golden and a toothpick inserted into the cake portion comes out clean. The apple filling may still look soft, but the cake underneath should be baked through.
Remove the cake from the oven and place it on a wire rack. Let it cool completely before glazing.
To make the glaze, whisk the confectioners' sugar and 1 tablespoon of milk in a small bowl. Add a little more milk only if needed. The glaze should be thick enough to drizzle but thin enough to fall from a spoon.
Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before slicing.
A practical tip: Use a cookie scoop or small spoon to distribute the apple pie filling evenly. If you dump the entire can in the center, the cake may bake unevenly around the edges.
Nutritional Information
These numbers are estimates for one slice when the cake is cut into 12 servings.
- Calories: 310
- Protein: 4 grams
- Carbohydrates: 54 grams
- Fat: 9 grams
- Fiber: 1 gram
- Serving size: 1 slice, about 1/12 of the cake
The actual values will vary based on the cake mix brand, sour cream type, and apple pie filling used. For a lighter version, check the healthier swaps below.
Preparation Time
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Add about 30 to 45 minutes of cooling time before adding the glaze. This recipe is faster than many traditional coffee cakes because the cake mix replaces measuring flour, baking powder, and salt. If you make a homemade apple pie filling, add another 20 minutes to the prep time.
Healthier Alternatives for Apple Pie Filling Coffee Cake
This apple pie filling coffee cake can be adjusted to fit different needs. Use a sugar-free white cake mix and a no-sugar-added apple pie filling to reduce sugar. Swap full-fat sour cream for light sour cream or plain nonfat Greek yogurt. You can also reduce the glaze or use a light dusting of confectioners' sugar instead.
For a gluten-free option, choose a gluten-free white cake mix and confirm that the apple pie filling is gluten-free. For a dairy-free version, use a dairy-free cake mix, replace sour cream with dairy-free plain yogurt or sour cream alternative, and use a plant-based milk in the glaze. To make it egg-free, use a commercial egg replacer or an unsweetened applesauce substitute following the cake mix package directions. Keep in mind that changing ingredients can alter the texture, so the cake may be slightly more dense.
Serving Suggestions
Serve thick squares of this apple pie filling coffee cake slightly warm or at room temperature. It is excellent with a cup of hot coffee, spiced chai, or cold milk. For a brunch spread, pair it with scrambled eggs, fresh fruit, and a pitcher of apple cider. For dessert, add a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A drizzle of caramel sauce on top also brings out the apple flavor. If you want extra crunch, sprinkle toasted walnuts or pecans over the glaze before it sets.
Common Mistakes to Avoid
One common mistake is overmixing the cake batter. Once the wet and dry ingredients are combined, stop mixing as soon as the batter is smooth. Overmixing can make the texture tough.
Another mistake is not greasing the baking dish well enough. The apple pie filling can bubble and stick to the sides, so butter or nonstick spray is important.
Do not pour all the apple pie filling in one pile. This can create a heavy center and make the surrounding cake bake more slowly. Spoon it evenly across the top.
Avoid glazing the cake while it is still hot. A hot surface will melt the glaze and turn it watery. Let the cake cool first.
Finally, do not overbake. Because the filling stays moist, it can be tempting to add extra time. Remove the cake when a toothpick inserted into the cake section comes out with only a few moist crumbs or completely clean.
Storage Tips
Refrigerate any leftover apple pie filling coffee cake in an airtight container for up to 4 days. The cool temperature helps keep the fruit filling fresh. You can serve chilled slices, but most people prefer them slightly warm.
To freeze, place completely cooled slices in a freezer-safe container or wrap them individually in plastic wrap and foil. The cake will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator.
To reheat, microwave a slice for 20 to 30 seconds or warm it in a 300 degree Fahrenheit oven for about 10 minutes. If the glaze gets too soft after reheating, you can add a fresh drizzle of simple powdered sugar glaze.
Conclusion
Apple Pie Filling Coffee Cake delivers everything you want in a cozy baked treat. It is soft, cinnamon-kissed, and filled with sweet apple pie flavor. The cake mix base makes it dependable and quick, while the sour cream keeps it moist. Whether you serve it at a holiday brunch or cut a quiet afternoon slice, it always feels special.
Have you tried this easy apple pie filling coffee cake recipe? Let me know in the comments how it turned out for you. Share any twists you added, such as nuts, caramel, or extra spices. Your tips may help another reader find a new family favorite.
Frequently Asked Questions
Can I use homemade apple pie filling?
Yes. Use about 2 cups of prepared homemade apple pie filling in place of the canned version. If the homemade filling is very liquid, drain it slightly before spooning it over the cake.
Can I make Apple Pie Filling Coffee Cake in a different pan?
A 9 by 13 inch pan works best because the batter is thick. You can use two 8 inch square pans if needed, but reduce the baking time and watch closely. A bundt pan is not recommended because the apple filling can sink to the bottom and stick.
Do I need to refrigerate this coffee cake?
Yes, once the cake has cooled, store leftovers in the refrigerator. The apple pie filling is moist and can spoil if left at room temperature for more than a day.
Can I add a crumb topping?
Yes. A simple crumb topping made from flour, butter, brown sugar, and cinnamon can be sprinkled over the apple pie filling before baking. This makes the dessert even more like a classic coffee cake.
How do I know when the cake is done?
Insert a toothpick into a cake area away from the apple filling. If it comes out clean or with a few moist crumbs, the cake is done. The top should also be golden and spring back lightly when touched.
Can I make this apple pie filling coffee cake ahead of time?
Yes. You can bake the cake one day ahead, cool it completely, cover it, and refrigerate. Add the glaze just before serving so it looks fresh and does not melt into the cake.
Can I use a different pie filling?
Yes. Cherry, peach, or blueberry pie filling can be used instead of apple. The cinnamon in the cake works especially well with cherry and peach.
Apple Pie Filling Coffee Cake
Ingredients
For the cake
- 1 package white cake mix, two-layer size
- 1 teaspoon ground cinnamon
- 1 cup sour cream full-fat sour cream preferred
- 3 large eggs room temperature
- 1/4 cup water
- 1 can (21 ounces) apple pie filling with visible apple slices
For the glaze
- 1 cup confectioners' sugar
- 1 to 1 1/2 tablespoons milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the white cake mix, ground cinnamon, sour cream, eggs, and water. Beat with an electric mixer on medium speed until the batter is smooth. This usually takes about 2 minutes. The batter will be thick.
- Pour the cake batter into the prepared baking dish. Use a spatula to spread it evenly into all four corners.
- Spoon the apple pie filling over the top of the batter. Try to cover the entire surface with small spoonfuls. You can gently swirl the filling into the batter with a knife, but do not overmix.
- Bake at 350 degrees Fahrenheit for 40 minutes. Start checking a few minutes early if your oven runs hot. The cake is done when the top is golden and a toothpick inserted into the cake portion comes out clean.
- Remove the cake from the oven and place it on a wire rack. Let it cool completely before glazing.
- To make the glaze, whisk the confectioners' sugar and 1 tablespoon of milk in a small bowl. Add a little more milk only if needed. The glaze should be thick enough to drizzle but thin enough to fall from a spoon.
- Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before slicing.
