I baked this cozy dessert inspired by Jamie Oliver, and it blends the nostalgic warmth of apple pie with the soft, sponge-like comfort of cake. It’s layered with cinnamon-spiced apples and finished with a buttery crumble that steals the show. Jamie Oliver Apple Pie Cake

Why You’ll Love This Recipe

I love how effortlessly this comes together using a yellow cake mix—it’s so much simpler than a traditional pie but tastes even more indulgent. The aroma fills the kitchen with cozy, autumn vibes (but I’ve made it year-round!). The crumble topping gives it a lovely texture, and it’s always a hit whether I serve it warm or cold.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Layer

1 box yellow cake mix
1½ cups water
⅓ cup vegetable oil
3 large eggs

Apple Mixture

6 apples, peeled, cored, and sliced
3 tbsp brown sugar
1 tsp ground cinnamon
1 tbsp lemon juice

Crumble Topping

¾ cup all-purpose flour
½ cup brown sugar
¼ tsp salt
½ cup cold unsalted butter, cubed

directions

Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking pan.
In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Pour the batter into the prepared pan.
In a separate bowl, toss the apple slices with brown sugar, cinnamon, and lemon juice. Spread the apples evenly over the batter.
In another bowl, combine the flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the crumble topping over the apples.
Bake for 40 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let it cool completely before slicing. I like to serve it with a dusting of powdered sugar or a scoop of vanilla ice cream.

Servings and timing

This recipe serves 12 people.

Prep Time: 20 minutes
Cook Time: 40–55 minutes
Total Time: About 1 hour to 1 hour and 15 minutes

Variations

I sometimes switch the yellow cake mix for a spice cake mix to give it a deeper flavor.
Adding chopped pecans or walnuts to the crumble topping gives it extra crunch.
For a slightly tart flavor, I use a combination of Granny Smith and Honeycrisp apples.
A pinch of nutmeg or cardamom can enhance the spiced apple flavor.
Instead of a cake mix, I occasionally use a homemade vanilla cake base for a more personal touch.

storage/reheating

I keep it at room temperature, loosely covered, for up to 6 hours.
For longer storage, I refrigerate it in an airtight container for up to 4 days.
To freeze, I wrap individual slices or the whole cake tightly and freeze for up to 2 months.
To reheat, I microwave individual slices for 20–30 seconds or warm them in a 300°F oven for 10–15 minutes.

FAQs

How do I know when the cake is fully baked?

I check with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, it’s done.

Can I use different kinds of apples?

Yes, I often mix tart and sweet apples like Granny Smith and Fuji for a balanced flavor.

Do I need to peel the apples?

I prefer peeling them for a smoother texture, but it’s fine to leave the skins on for a more rustic feel.

Can I make this dessert in advance?

Absolutely. I find it actually tastes better the next day after the flavors have settled. Just store it in the fridge and reheat before serving.

Is this cake good for freezing?

Yes, I’ve frozen it many times. Just make sure it’s completely cooled, then wrap it well. Thaw in the fridge before reheating.

Conclusion

This Apple Pie Cake has become one of my go-to desserts when I want something easy but comforting. It brings together the flavor of a classic pie and the simplicity of a cake, making it ideal for any occasion. Whether I serve it at a gathering or enjoy a slice with coffee, it never disappoints.