Desserts
This apple pie bread recipe using cake mix delivers all the cozy, spiced apple pie flavor you love—without the fuss of pie crust. 🍏✨ The secret? A simple cake mix base transformed into a tender, swirled loaf with layers of cinnamon-sugar and apple pie filling.
I developed this after craving that warm, spiced apple aroma but wanting something quicker than traditional baking.
The beauty of this recipe lies in its simplicity: just a few pantry staples, a boxed cake mix, and your favorite apple pie filling. No yeast, no rolling dough—just mix, swirl, and bake.
The result is a moist, fragrant loaf with pockets of gooey apple filling and a cinnamon-sugar crust that tastes like a slice of homemade pie. Perfect for breakfast, dessert, or gifting.
What makes this stand out is how it captures the essence of apple pie while being beginner-friendly. The cake mix provides structure, while the filling and spices add depth.
You’ll end up with a loaf that’s tender inside, lightly sweet, and packed with that nostalgic apple-cinnamon flavor—ideal for slicing and serving warm with vanilla ice cream or a pat of butter.
Ready in under an hour, this recipe is a game-changer for busy bakers who still want that comforting apple pie taste. The best part? You can customize it with your favorite pie filling or spices, making every batch uniquely yours. Let’s get baking!
Ingredients for apple pie bread recipe using cake mix
Pantry staples plus a few cozy spices—this loaf tastes like apple pie without the fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla Cake Mix 🍞 | 1 box | Any vanilla flavor preferred |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Milk 🥛 | ½ cup | Any variety works |
| Apple Pie Filling 🍏 | 1 cup | Canned or homemade preferred |
| Brown Sugar 🍚 | ½ cup | Packed lightly |
| Ground Cinnamon 🌿 | 1 tbsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | ½ cup | For extra crumb texture |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Baking Powder 🧂 | 1 tsp | For extra lift |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Granulated Sugar 🍬 | ¼ cup | For cinnamon-sugar topping |
The cake mix is the secret weapon here—Betty Crocker or Duncan Hines both work perfectly, but avoid anything with too many additives. For the butter, Land O'Lakes unsalted is my go-to, but any brand will do. The apple pie filling can be store-bought (I love Mott's or Libby's for convenience) or homemade if you're feeling ambitious. The cinnamon matters—McCormick ground cinnamon is my pantry staple, but look for fresh-ground options if you want extra warmth. Pro tip: buy your spices in small jars so they stay flavorful longer.
No vanilla cake mix? Spice cake mix works too—just add an extra teaspoon of vanilla extract. Short on butter? Coconut oil or shortening are good swaps, but they’ll change the texture slightly. The apple pie filling can be swapped for applesauce mixed with cinnamon if you’re in a pinch, though it won’t be as gooey. For the cinnamon-sugar topping, you can use white sugar instead of brown if that’s what you’ve got, but the brown sugar adds that caramelized depth. And if you’re feeling fancy, add a pinch of nutmeg to the dough for extra spice.
This bread keeps beautifully—3 days at room temperature wrapped in foil, or 1 week in the fridge for maximum freshness. I like to slice it and freeze portions for quick breakfasts or snacks. Reheat slices in the oven for 5-10 minutes at 350°F to restore that fresh-baked taste. The leftovers? Perfect for French toast or toasted with a smear of cream cheese. And if you make a double batch, it’s a hit as a gift—just wrap it in parchment and tie it with twine.
Why You'll Love This Recipe
- Pantry to Table Fast: I swear by this when I need bread now—just mix the cake mix with softened butter, eggs, and milk, then swirl in that jarred apple pie filling. No yeast, no waiting, no stress.
- Cinnamon-Sugar Hug: That buttery cake base with chunks of spiced apple? It’s like biting into a warm hug. The filling’s tangy-sweet contrast makes every slice taste like a bakery’s secret.
- Breakfast or Dessert: Honestly, I make this for both—thick slices toasted with butter for breakfast or warmed with ice cream at night. The cake mix keeps it light enough for morning, rich enough for a treat.
- Zero-Waste Leftovers: Between us, this bread stays fresh for days, and slices toast perfectly the next morning. Plus, the filling costs pennies compared to pie crust—my wallet thanks me every time.
Step-by-step instructions for apple pie bread
This easy method transforms simple cake mix into a moist, spiced loaf with all the cozy flavors of apple pie.
👨🍳 Step 1: Mix Wet Ingredients to Create a Rich Base
In a large mixing bowl, combine the 1 box vanilla cake mix, 0.5 cup unsalted butter, 2 whole large eggs, 0.5 cup milk, 1 tsp vanilla extract, and 1 tsp baking powder. Use a hand mixer on medium speed for 2 minutes until the mixture is smooth and fully incorporated. You'll notice the batter thicken slightly as the cake mix absorbs the liquids.
Here's the thing—don't overmix. Once the batter comes together evenly, stop mixing immediately. Overworking it can make the bread dense instead of tender. The batter should look like thick pancake batter with a few small lumps remaining.
🥘 Step 2: Fold in Dry Ingredients and Apple Filling
In a separate bowl, whisk together the 0.5 cup all-purpose flour, 0.5 cup brown sugar, 1 tbsp ground cinnamon, and 0.5 tsp salt. Then gently fold these dry ingredients into the wet mixture using a spatula, mixing just until combined. This prevents developing too much gluten, which keeps the bread tender.
Now for the fun part—fold in the 1 cup apple pie filling using the spatula. Be gentle here; you don't want to break up the apple chunks too much. The filling should be evenly distributed throughout the batter, with just a few visible apple pieces remaining. If your filling is particularly thick, you might want to stir it briefly before adding to make it easier to incorporate.
🔥 Step 3: Bake in a Greased Loaf Pan
Preheat your oven to 350°F. Generously grease a 9x5-inch loaf pan with butter or cooking spray, then pour the batter into the prepared pan. Smooth the top with a spatula and sprinkle the 0.25 cup granulated sugar evenly over the surface. This creates that beautiful cinnamon-sugar crust that makes this bread so irresistible.
Bake for 50-55 minutes until a toothpick inserted into the center comes out clean and the top is golden brown. The edges should pull away slightly from the pan, and you'll smell that wonderful apple-cinnamon aroma filling your kitchen. Real talk: don't open the oven door early to check—resisting the urge to peek ensures even baking and that perfect rise.
⏰ Step 4: Cool and Serve with Warm Spice Notes
Remove the bread from the oven and let it cool in the pan for 10 minutes. This resting period helps the bread set properly. Then transfer it to a wire rack to cool completely. I know it's tempting to dig in right away, but waiting ensures clean slices and prevents the sugar topping from melting into a sticky mess.
Once fully cooled, slice into 4 equal servings—each piece will be moist, tender, and packed with apple pie flavor. The cinnamon-sugar topping adds just the right amount of sweetness to balance the warm apple filling. Serve warm with a pat of butter or a dollop of whipped cream for the ultimate comforting treat.
Pro Tips For Making Apple Pie Bread Recipe Using Cake Mix
- SOFTEN THE BUTTER FIRST: Mixing cold butter into the cake batter will make it lumpy, and nobody wants a dense apple pie bread. Take that butter out of the fridge 15-20 minutes before you start—it should be soft enough to press a finger into but still hold its shape. (Yes, I’ve learned the hard way that “softened” means not melted.)
- DON’T OVERMIX THE BATTER: The second you add the eggs and milk to the cake mix, stop stirring after 10-12 strokes. Overmixing develops the gluten, and suddenly you’ve got a tough, chewy loaf instead of a tender, cake-like bread. Fold in the apple pie filling gently—just until it’s evenly distributed—like you’re tucking in a baby, not kneading dough.
- FILL THE PAN HALFWAY: This isn’t a bundt cake—don’t overstuff the loaf pan. Fill it only halfway with batter, then spread the apple pie filling in a thin, even layer, and top with the remaining batter. If you pack it too full, the bread will spill over the edges and bake unevenly. (Trust me, the mess isn’t worth the extra serving.)
- BAKE UNTIL THE CENTER HITS 205°F: That cake mix box might say “350°F for 30-35 minutes,” but your oven lies. Use an instant-read thermometer to check the center—it should register 205°F (210°F if you’re using a glass pan). A toothpick coming out clean? Too late. The bread needs that internal temperature to fully set and avoid a gummy middle. (I’ve cried over underbaked apple pie bread, and you don’t want that.)
Dietary considerations for this apple pie bread recipe using cake mix
Gluten-Free Adaptation
For a gluten-free version, swap the vanilla cake mix for a 1:1 gluten-free vanilla cake mix like King Arthur or Bob's Red Mill. Replace the 0.5 cup all-purpose flour with 0.5 cup gluten-free 1:1 baking flour (like Cup4Cup).
The texture will be slightly denser but still moist. I’ve tested this with Betty Crocker gluten-free mix and it works beautifully—just be sure to add an extra 1 tsp xanthan gum to improve structure. 🌾
Dairy-Free Options
To make this bread dairy-free, replace the 0.5 cup unsalted butter with 0.5 cup dairy-free butter (like Miyoko’s or Earth Balance) or 0.5 cup coconut oil. Use unsweetened almond milk or oat milk instead of regular milk.
The coconut oil adds a subtle tropical note, but it’s barely noticeable in the finished loaf. For the cinnamon-sugar topping, use granulated sugar (no dairy needed).
Vegan-Friendly Swaps
For a fully vegan version, use a vegan vanilla cake mix (like Bob’s Red Mill) and replace the 2 large eggs with 2 flax eggs (mix 2 tbsp ground flaxseed + 6 tbsp water, let sit for 5 minutes).
Swap the butter for vegan butter or coconut oil, and use almond or soy milk. The texture stays tender, though slightly denser. I’ve made this with Duncan Hines vegan mix—it’s a game-changer for vegan baking! 🌱
Lower Sugar Version
Cut the sugar by 30% for a lighter loaf: reduce the brown sugar to 0.35 cup and the granulated sugar topping to 0.15 cup. Use monk fruit sweetener or erythritol (like Lakanto) to replace 0.1 cup granulated sugar in the batter.
The flavor stays rich, but the sweetness is more balanced. Pair with Greek yogurt or a sprinkle of cinnamon for extra warmth. Honestly, you won’t miss the extra sugar!
Nut-Free Allergy Note
This recipe is naturally nut-free, but always double-check labels on your cake mix and apple pie filling for cross-contamination warnings. If you’re concerned, opt for name-brand mixes (like Betty Crocker) which have strict allergy controls.
The filling from Mott’s or Libby’s is typically nut-free, but homemade fillings should be inspected for accidental nut additions. Safety first—especially when baking for little ones! 🛡️
Nutrition facts
Frequently asked questions
Can I use any type of cake mix for this recipe?
Vanilla cake mix works best for this recipe, as it provides the perfect neutral base that lets the apple and cinnamon flavors shine. However, you can use spice cake mix if you prefer—just add an extra teaspoon of vanilla extract to enhance the apple-pie aroma. Avoid chocolate or funfetti mixes, as they'll overpower the intended flavor profile.
How do I make this bread extra moist?
For a more tender loaf, add 2 tablespoons of applesauce to the wet ingredients or replace 2 tablespoons of milk with sour cream. The extra moisture keeps the bread soft for days. Also, avoid overmixing the batter—just combine everything until just combined to maintain that light, cake-like texture.
What if I don't have apple pie filling?
No problem! Mix 1 cup unsweetened applesauce with 1 tablespoon brown sugar and 1 teaspoon cinnamon for a quick substitute. For a more filling experience, use canned apple slices (drained) mixed with a little extra cinnamon. The texture will be slightly different but still delicious.
Can I make this bread in a different pan shape?
Yes! This recipe works well in 8x4-inch loaf pans (reduce baking time by 5-10 minutes) or even a 9-inch round cake pan for a bundt-style loaf. For a bundt, grease the pan thoroughly and bake until a toothpick comes out clean. The baking time will vary—watch closely after 40 minutes.
Why did my bread turn out dense?
Overmixing the batter is the most common cause of dense bread. Stop mixing as soon as the ingredients combine—just until no dry spots remain. Another reason could be overbaking; the bread is done when a toothpick comes out clean (around 50-55 minutes). If your oven runs hot, check for doneness at 45 minutes.