Easy Apple Pie Filling Coffee Cake

If you want something warm, comforting, and super simple, welcome! This apple pie coffee cake combines the fluffy, forgiving texture of a white boxed cake mix with sweet-tart dollops of apple pie filling, dusted with cozy cinnamon and a hint of nutmeg for that cozy, homey feel.

You’ll have this ready in about 45 minutes total — just 10 minutes prep and around 35 minutes baking. It uses pantry staples: cake mix, sour cream for moisture, eggs, canned apple pie filling, and a quick confectioners’ sugar glaze. Baked in a 9×13-inch pan, it makes about 12 hearty slices—ideal for breakfast, brunch, or a no-fuss dessert.

In the sections below, you’ll find a detailed ingredients list, easy step-by-step instructions, tips to avoid common pitfalls (like soggy middle or how to reheat leftovers), plus helpful swaps and make-ahead advice so you can customize this cake to your liking. Whether you’re new to baking or just pressed for time, this apple pie coffee cake delivers classic flavor without the stress.

• Quick bake time and simple steps — perfect for busy weeknights or welcoming guests.
• Super flexible — you can easily tweak it with different mix-ins, toppings, or dietary swaps.
• Stores well — refrigerate or freeze for make-ahead convenience and meal planning.

Why You’ll Reach For It

Wondering why this apple pie coffee cake should be on your must-make list? Let me share why I keep revisiting it, especially when mornings are hectic or when I just want a cozy treat without the fuss—much like the simple, cinnamon-scented Amish Cinnamon Flop.

• Fast and foolproof: From start to finish, this cake is ready in about 45 minutes. Great when you need something last-minute or crave a warm breakfast without early wake-ups.
• Ingredients you probably have: No specialty shopping here—just a box of white cake mix, apple pie filling, eggs, sour cream, and cinnamon.
• Perfect for baking beginners: Using a boxed mix keeps it simple and foolproof, delivering great flavor and texture every time.
• Moist and flavorful: Sour cream makes the crumb tender, and the apple pie filling adds juicy bursts of that sweet-tart apple goodness, all cozyed up with warm spices—if you love that apple-cinnamon combo, try Apple Cinnamon Zucchini Bread next.
• Flexible serving: Enjoy warm with coffee or cooled as dessert. Add vanilla ice cream on top for a decadent upgrade everyone will love, or finish slices with a spoonful of spiced apple butter.
• Feeds a crowd and stores easily: Yields about a dozen slices, so it’s perfect for families or guests. Plus, it keeps fresh up to a week in the fridge or freezes well for months.
• Customizable: Play with different cake mixes, add nuts, streusel, cream cheese swirls, or swap out ingredients for dairy-free or gluten-free versions—it’s a forgiving recipe!

All together, this apple pie coffee cake nails the balance of speed, ease, and those classic, cozy flavors we all want to enjoy. For another quick apple-cinnamon fix, try Easy Baked Apples.

What You’ll Need

• 1 pack of white cake mix (15.25 oz)
• 1 tsp ground cinnamon
• 1 cup of sour cream
• 3 eggs
• 1/4 cup water
• 1 can apple pie filling (21 oz)
• 1 cup confectioners’ sugar
• 1 – 1 1/2 Tbsp whole milk

How to Make the Cake

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish really well so the cake won’t stick.
2. In a medium bowl, mix together the white cake mix, cinnamon, sour cream, eggs, and water. Beat it all with a mixer until the batter is smooth and lump-free.
3. Pour the batter into your pan and then spoon dollops of the canned apple pie filling evenly over the top for sweet pockets.

4. Bake for about 35 minutes until the cake’s top is a beautiful golden brown and a toothpick poked in the middle comes out clean.

   

5. Set the cake on a wire rack and let it cool for about 10 minutes so it firms up nicely.
6. In a small bowl, whisk together the confectioners’ sugar and milk, adding milk a little at a time until the glaze is smooth and easy to drizzle.
7. Drizzle that sweet glaze over the warm cake for a pretty, tasty finish.
8. Let the cake cool completely before slicing to keep slices neat and the texture perfect.

Small Tricks for Big Flavor

This apple pie coffee cake is such a fun surprise to make for the family or guests any time of day. To make sure yours turns out just right, here are some helpful tips I’ve learned along the way:

1. When you mix your wet and dry ingredients, blend everything thoroughly. You’re looking for a smooth batter with no lumps so each bite is perfectly tender and consistent.
2. Spread your apple pie filling dollops evenly over the batter. That way, every slice has that signature apple flavor and juicy texture—not just one side. If you like to keep homemade fruit fillings on hand, this guide to canning rhubarb pie filling shows how to stock your pantry.
3. Watch for that perfect golden brown on top and do the toothpick test. Avoid overbaking to keep the crumb soft and moist. When in doubt, check a bit early—you can always bake longer if needed!
4. Serve this apple pie coffee cake warm right out of the oven for the best experience. Adding a scoop of vanilla ice cream on top will take it to the next level—trust me, it’s magic, just like with Easy Peach Cobbler!

Mix-Ins, Swaps, and Toppings

• Switch up the boxed mix: Swap the white cake mix for yellow, spice, or vanilla versions to change things up.
• Make your own apple filling: For a fresher apple taste, cook peeled, chopped apples with brown sugar, cinnamon, and a pinch of cornstarch on the stove until thickened.
• Add a streusel topping: Mix together brown sugar, flour, cold butter, oats, or nuts and sprinkle on top before baking for a crunchy, sweet crust. For an example of a streusel-style crumb topping, see our Peach Crumb Bars.
• Try add-ins: Fold in ½ to 1 cup chopped pecans or walnuts, or toss in dried cranberries or raisins for texture and extra flavor.
• Cream cheese swirl: Spread softened, sweetened cream cheese on top of the batter and swirl it around before adding the apple filling to make it extra creamy and rich. For a layered bar-style approach to cream cheese, check out Rhubarb Bars with Cream Cheese.
• Dairy and gluten swaps: Use plain Greek yogurt or a dairy-free yogurt instead of sour cream, and pick a gluten-free cake mix to make this dessert fit those diets.

Storage and Make-Ahead Tips

Let your apple pie coffee cake cool completely before storing it airtight to keep it moist and fresh.

• Room temperature: Store covered for 1–2 days, ideally in a cool, dry spot.
• Refrigerator: Keep for up to a week. If storing slices, separate them with parchment or keep glaze separate to prevent sticking. For another make-ahead dessert that holds well in the fridge, try Mini Cheesecake Cups.
• Freezer: Wrap the whole cake or slices tightly in plastic wrap and foil or store in freezer boxes. It stays good for up to 3 months. Thaw overnight in the fridge. If you love freezer-friendly bakes, Carrot Apple Zucchini Bread also freezes beautifully.

To reheat, pop slices in the microwave on medium power for 10 to 30 seconds, or warm in the oven at 300°F (150°C) covered with foil for 8 to 15 minutes to keep it soft.

When freezing, add the glaze only after the cake is fully thawed so the texture stays just right.

Frequently Asked Questions

• Can I use fresh apples instead of canned apple pie filling?

  Yes! Just quickly cook peeled, sliced apples with sugar, a bit of cornstarch or tapioca, and cinnamon until it thickens. Cool it completely before adding on top so your cake doesn’t get soggy.

• Is sour cream necessary for this recipe?

  Sour cream is great for keeping the cake moist and tender, but if you need an alternative, plain Greek yogurt or dairy-free yogurt works well too.

• Can I make this cake gluten-free or dairy-free?

  Absolutely! Use a certified gluten-free boxed cake mix for gluten-free, and swap sour cream and milk with dairy-free versions for a dairy-free cake.

• Why is my cake soggy in the middle?

  This usually means too much filling was placed in one spot, the cake wasn’t fully baked, or homemade filling was too wet. Spread filling evenly, bake fully until a toothpick comes out clean, and use a thickened filling.

• Can I double this recipe?

  Yes! Use two 9×13 pans and bake at the same temperature for about the same time. If you use one larger pan, watch the baking time closely to avoid under- or overbaking.