This easy apple pie filling coffee cake is the most comforting fall dessert. So simple to make with shortcut ingredients like box cake mix and canned apples, yet so delicious.
This apple coffee cake recipe is a keeper, and everyone will be asking you for the recipe. Trust me! There's never any leftovers of this tasty cake.
I love serving it to guests during the fall for dessert. Everyone loves coffee cake, but it's even better with some gooey cinnamon spiced apples inside.
Ingredients
- Box of Yellow Cake Mix
- Brown Sugar
- Cinnamon
- Butter
- Eggs
- Sour Cream (plain Greek yogurt is alternative that works if you need a substitute)
- Canned Apple Pie Filling
- Powdered/Confectioners Sugar
- Milk
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350°F and thoroughly grease a bundt or tube pan and set it aside.
Step 2 - Make the streusel: To a mixing bowl, combine ¾ cup of the yellow cake mix, brown sugar, half the cinnamon, and melted butter using a spoon until a crumbly texture is formed.
Step 3 - Make the cake batter: To a separate mixing bowl, mix the remaining cake mix, eggs, sour cream, and the remaining cinnamon together using an electric hand mixer. Fold in the canned apples.
Step 4 - Assemble the cake: Evenly distribute half of the cake batter into the bottom of the cake pan, then top with half of the streusel. Repeat the layers once more with the remaining cake batter and streusel.
Step 5 - Bake the cake: Bake the coffee cake uncovered on the middle rack for 50-60 minutes, or until a toothpick comes out clean.
Step 6 - Ice the cake: Wait until the cake is completely cooled and then place a large cutting board or plate over top of it, flipping the cake upside down and removing the pan from it. Carefully flip the cake once more onto whichever serving plate you wish to serve it on. To a mixing bowl, mix the powdered sugar and milk together using a whisk until smooth. If it's not runny enough, add more milk until it reaches a desired consistency and then drizzle it over the cake.
Storage
Store any leftover cake covered at room temperature up to two days or in the fridge for up to a week. It can also be stored in the freezer in airtight container(s) for up to three months.
Related Recipes
Some other easy coffee cake recipes you might like is this cake mix coffee cake or this pumpkin streusel coffee cake.
More apple cake ideas you may be interested in is this caramel apple poke cake or this apple spice cake with cake mix.
Looking for more quick apple desserts with canned pie filling? Check out these mini cinnamon roll apple pies, granola apple crisp, 5 ingredient apple pie tarts, 3 ingredient apple spice muffins, puff pastry apple pie, apple crisp with canned apples, apple pie bars, apple cobbler with cake mix, and this apple pie with canned apple filling.
Print📖 Recipe
Easy Apple Pie Filling Coffee Cake
- Total Time: 1 hour
- Yield: 12
- Diet: Vegetarian
Description
This easy apple pie filling coffee cake is moist, flavourful, and an incredibly delicious fall dessert!Â
Ingredients
Cake
- Yellow Cake Mix: 1 box (15.25 ounces)
- Brown Sugar: 1 cup, packed
- Cinnamon: 2 teaspoons
- Butter: ¼ cup, melted
- Eggs: 2 eggs
- Sour Cream: ½ cup
- Apple Pie Filling: ½ can (10.5 ounces)
Icing
- Powdered/Confectioners Sugar: 1 cup
- Milk: 3 tablespoons
Instructions
- Prepare: Preheat the oven to 350°F and thoroughly grease a bundt or tube pan and set it aside.
- Make the streusel: To a mixing bowl, combine ¾ cup of the yellow cake mix, brown sugar, half the cinnamon, and melted butter using a spoon until a crumbly texture is formed.
- Make the cake batter: To a separate mixing bowl, mix the remaining cake mix, eggs, sour cream, and the remaining cinnamon together using an electric hand mixer. Fold in the canned apples.
- Assemble the cake: Evenly distribute half of the cake batter into the bottom of the cake pan, then top with half of the streusel. Repeat the layers once more with the remaining cake batter and streusel.
- Bake the cake: Bake the coffee cake uncovered on the middle rack for 50-60 minutes, or until a toothpick comes out clean.
- Ice the cake: Wait until the cake is completely cooled and then place a large cutting board or plate over top of it, flipping the cake upside down and removing the pan from it. Carefully flip the cake once more onto whichever serving plate you wish to serve it on. To a mixing bowl, mix the powdered sugar and milk together using a whisk until smooth. If it's not runny enough, add more milk until it reaches a desired consistency and then drizzle it over the cake.
Notes
Use only half a can of apple pie filling (most cans are 21 ounces, so you only need 10.5 ounces).
Too much wet ingredients (i.e. sour cream and apple pie filling) will cause the cake to be overly wet/moist and it won't be able to bake properly so ensure no more than the specified amount in the list of ingredients is used.Â
The cake is ready when the toothpick comes out clean (however there may be a bit of gooeyness from the pie filling). Another way to confirm it's baked is by gently pressing on the top. If it feels too jiggly, it's probably not quite baked and should be baked longer until more firm to the touch.Â
Depending if the icing is too thin/runny or thick, you can add more milk to loosen it up or more sugar to thicken it.Â
Consider sifting the powedered sugar before making the icing to avoid clumps in the icing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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