Gingerbread Apple Pie Cake Recipe
Introduction
This Gingerbread Apple Pie Cake combines the warm spices of gingerbread with the crisp sweetness of apples for a cozy dessert that’s perfect any time of year. It’s a delightful twist on traditional apple pie, baked as a moist, spiced cake topped with buttery crumble.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/4 tsp. salt
- 1/2 cup unsalted butter (cut into small pieces)
- 3 large apples (peeled, cored and thinly sliced, about 1/8″)
- 4 Tbsp. packed brown sugar
- 1 tsp. ground cinnamon
- 2 tsp. lemon juice
- 1 box gingerbread cake mix
- 1-1/4 cup water
- 1 egg
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. cloves
Instructions
- Step 1: Preheat your oven to 350°F (or 325°F if using a dark or nonstick pan). Lightly spray an 8×8-inch baking pan with baking spray.
- Step 2: In a large bowl, combine the gingerbread cake mix, water, egg, 1 tsp. cinnamon, 1/2 tsp. ground ginger, and 1/2 tsp. cloves. Beat with an electric hand mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes until smooth. Pour the batter into the prepared pan.
- Step 3: In a medium bowl, toss the sliced apples with 4 tablespoons of brown sugar, 1 teaspoon cinnamon, and lemon juice until evenly coated. Set aside.
- Step 4: In another medium bowl, mix together the flour, 1/2 cup brown sugar, and salt. Use a fork or pastry blender to cut in the cold butter pieces until the mixture becomes crumbly. Set aside the crumble topping.
- Step 5: Spread the apple mixture evenly over the cake batter in the pan. Then sprinkle the buttery crumble mixture on top of the apples.
- Step 6: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before serving to let the flavors develop.
Tips & Variations
- For extra crunch, add chopped nuts like pecans or walnuts to the crumble topping.
- Use tart apples such as Granny Smith for a balanced sweet-tart flavor.
- Serve warm with whipped cream or a scoop of vanilla ice cream for a comforting treat.
- Swap ground cloves for nutmeg if you prefer a milder spice.
Storage
Store leftover Gingerbread Apple Pie Cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to refresh the flavors and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh ginger instead of ground ginger?
Fresh ginger has a different intensity and moisture content, so it’s best to stick with ground ginger in this recipe for consistent flavor and texture.
Is it possible to make this cake gluten-free?
You can try using a gluten-free gingerbread cake mix and gluten-free flour for the crumble, but results may vary. Make sure all your ingredients are certified gluten-free to avoid cross-contamination.
Print
Gingerbread Apple Pie Cake Recipe
- Total Time: 45-50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Gingerbread Apple Pie Cake is a delightful fusion dessert combining the warm, spicy flavors of gingerbread cake with a layer of tender, cinnamon-sweetened apples and a buttery crumble topping. Baked to perfection, this 8×8-inch cake offers a moist, flavorful treat perfect for fall or holiday gatherings.
Ingredients
Cake Batter
- 1 box gingerbread cake mix
- 1–1/4 cup water
- 1 egg
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. cloves
Apple Layer
- 3 large apples (peeled, cored and thinly sliced (1/8″))
- 4 Tbsp. packed brown sugar
- 1 tsp. ground cinnamon
- 2 tsp. lemon juice
Butter Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/4 tsp. salt
- 1/2 cup unsalted butter (cut into small pieces)
Instructions
- Preheat and Prepare Pan: Heat your oven to 350°F (for dark or nonstick pans, reduce temperature to 325°F). Spray an 8×8-inch baking pan thoroughly with baking spray to prevent sticking.
- Make Cake Batter: In a large mixing bowl, combine the gingerbread cake mix, water, egg, cinnamon, ground ginger, and cloves. Using an electric hand mixer, beat at low speed for 30 seconds, then increase to medium speed and continue mixing for 2 minutes until fully blended and smooth. Pour the batter into the prepared baking pan, spreading evenly.
- Prepare Apple Mixture: In a separate medium bowl, gently toss the peeled, cored, and thinly sliced apples with brown sugar, ground cinnamon, and lemon juice. This coats the apples with sweetness and a touch of acidity to enhance flavor.
- Make Butter Crumble: In another medium bowl, mix together the all-purpose flour, 1/2 cup brown sugar, and salt. Using a fork or pastry blender, cut the unsalted butter into the flour mixture until it becomes crumbly and pea-sized clumps form. Set aside.
- Assemble Layers: Evenly spread the apple mixture over the top of the cake batter in the pan. Then, generously sprinkle the butter crumble topping over the apple layer, covering it completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely before serving.
Notes
- For best results, use tart apples like Granny Smith or Honeycrisp to balance the sweetness.
- Letting the cake cool fully helps the layers set properly and improves slicing.
- You can substitute the gingerbread cake mix with a homemade gingerbread cake batter if desired.
- This cake can be served plain or topped with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread, Apple Pie Cake, Fall Dessert, Spiced Cake, Holiday Baking, Apple Cake, Crumble Topping
