If you love apple pie but want to make something that takes less time (and no crust) then this coffee cake is for you. Apple pie filling coffee cake combines delicious soft apples in their sugary filling with a moist cake base and is topped with a powdered sugar glaze.
I’m always looking for an easy breakfast dessert recipe that blends together some of the past and the present. Using a canned pie filling and a boxed cake mix this recipe comes together easily and quickly with that delicious fall flavor you’ve been looking. The texture is somewhat like a cake like pastry, especially with the glaze on top.
I like to serve this with a side of fruit and a piping hot cup of coffee. It’s the perfect easy breakfast recipe that combines my love of pie filling with a pastry like coffee cake. Try it! You won’t be dissapointed.
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So I switched the original recipe up a bit and used apple instead of cherry. Since it’s fall it seemed appropriate but I look forward to trying the original soon and sharing with you. I’ll admit that using canned pie filling kind of goes against my love of making homemade pies. That being said, everyone needs a fast and easy breakfast coffee cake. Here are the key ingredients.
- white cake mix
- ground cinnamon
- canned apple pie filling
- sour cream
- powdered sugar
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How to make Apple Pie Filling Coffee Cake?
This recipe comes together quickly in very few steps. Have I mentioned how easy this is to make, yet?
Prep and Mix
Heat your oven to 350˚F. Grease and flour a 13×9 inch pan. In a large bowl, beat together the cake mix, cinnamon, sour cream, eggs and water until well blended. Pour into the 13×9 inch cake pan.
Apple Pie Filling
Open the can of apple pie filling and spoon the pie filling onto the cake batter in the baking dish. You do not want to spread it, just simply take large spoonfuls to gently cover the entire pan.
Bake for 35 minutes at 350˚F or until a toothpick that inserted in the middle comes out clean. Let cool for 10 minutes.
Mix the powdered sugar and milk and drizzle over the cake. Cool completely before serving.
Glaze too thick/thin? If you find your glaze is too thick, add just a little bit more milk. (A little bit goes a long way! Add 1 teaspoon at a time.) If you find your glaze is too runny, add more powdered sugar until your desired consistency.
Adaptations: Sprinkle toasted walnuts or pecans to the top after adding the glaze. If you really want to mix it up, use cherry pie filling, instead of apple pie filling for this cake recipe. Top with toasted almonds.
Storage/Reheating: Store the completely cooled cake in an airtight container in the refrigerator for up to 3 days. Let warm up to room temperature before serving. You can freeze leftovers and reheat in the microwave.
More Awesome Apple Desserts!
Apple Pie Filling Cake
- 1 box white cake mix
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 21 oz apple pie filling
- 1 cup sour cream
- 3 large eggs
- 1 cup powdered sugar
- 1 1/2 Tablespoons milk
- Prep: Preheat oven to 350˚ F. Grease and flour a 13×9 baking dish.
- Mix: Using a mixer, beat together the cake mix, cinnamon, sour cream, eggs and water until well combined. Pour into the greased and flour 13×9 baking dish.
- Pie Filling: Spoon on pie filling on spoonful at a time evenly distributing over the entire cake batter.
- Bake: Bake for 35 minutes at 350˚ F or until toothpick inserted int he middle comes out clean. Cool for 10 minutes.
- Glaze: Mix powdered sugar and milk. Drizzle over cake. Cool completely.