Jamie Oliver Apple Pie Cake Recipe

This Jamie Oliver Apple Pie Cake Recipe is the coziest dessert I’ve made in a while—it’s got all the nostalgic flavor of warm apple pie with the soft, spongy comfort of cake. Imagine sweet, spiced apples nestled into fluffy cake and topped with a buttery crumble. That contrast of textures totally won me over. And the best part? It’s so much easier than making a full pie. (inspired by Jamie Oliver)

Ingredients Needed

For the Cake:

• 1 box (425g) yellow cake mix (e.g., Betty Crocker SuperMoist)
• 1½ cups (360ml) water
• ⅓ cup (80ml) vegetable oil
• 3 large eggs

For the Apple Mixture:

• 6 apples (peeled, cored, and sliced)
• 3 tbsp (45g) brown sugar, packed
• 1 tsp ground cinnamon
• 1 tbsp (15ml) lemon juice

For the Topping:

• ¾ cup (95g) all-purpose flour (plain flour)
• ½ cup (100g) brown sugar
• ¼ tsp salt
• ½ cup (115g) unsalted butter, cut into small pieces

How To Make Jamie Oliver Apple Pie Cake

Preheat the Oven:

Start by preheating your oven to 350°F (180°C). Grab a 9×13 inch (23×33 cm) baking pan and give it a good spray with baking spray so nothing sticks.

Prepare the Cake Batter:

In a big mixing bowl, combine the yellow cake mix with water, vegetable oil, and eggs. I used an electric mixer on low speed for about 2 minutes until everything was smooth and creamy. Pour this batter straight into your greased pan and spread it out evenly.

Toss the Apple Mixture:

Next, peel, core, and slice your apples—I used a mix of Granny Smith and Honeycrisp for that sweet-tart balance. In a separate bowl, toss the apples with brown sugar, cinnamon, and a splash of lemon juice. This not only boosts flavor but also keeps the apples from turning brown. Spread the apple mixture over the cake batter.

Make the Crumble Topping:

In another bowl, stir together flour, brown sugar, and salt. Add your cold, cubed butter and use a fork or pastry blender to cut it in until you get a lovely crumbly texture. Sprinkle this topping evenly across the apples.

Bake to Perfection:

Pop the pan in the oven and bake for 35 to 60 minutes. I know that’s a wide window, but it really depends on your oven. I started checking at 40 minutes—once a toothpick inserted in the center came out clean, it was ready.

Cool and Serve:

Let the cake cool completely in the pan. This is key because the cake firms up a bit more as it cools, making it easier to slice. Dust with a little powdered sugar if you’re feeling fancy!

Why I Love This Recipe

I made this on a chilly Sunday afternoon, and my kitchen smelled like a bakery within 20 minutes. It’s one of those fuss-free bakes that looks way more impressive than it is. My kids asked for seconds, and my husband said it reminded him of his grandma’s apple pie—but with cake! The buttery crumble on top is such a clever shortcut to a pie crust vibe.

Recipe Tips

• Use a mix of apples: Granny Smith + Honeycrisp = the perfect tart and sweet combo.
• Chill your butter: Cold butter helps the topping stay crumbly and crisp.
• Test for doneness: Toothpick should come out clean or with a few crumbs.
• Add extra spice: A pinch of nutmeg or cloves takes the apples up a notch.
• Serve warm: Slightly warmed with a scoop of vanilla ice cream is absolute heaven.

How To Store This Jamie Oliver Apple Pie Cake Recipe

At Room Temperature:

If you plan to eat it the same day, just cover the pan with foil or a clean towel and keep it on the counter for up to 6 hours.

In the Fridge:

Let it cool completely, then cover tightly or store in an airtight container. It’ll keep well in the fridge for up to 4 days.

In the Freezer:

Wrap slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating:

Warm slices in the microwave for 20–30 seconds or pop them in the oven at 300°F (150°C) for 10–15 minutes. It tastes just like fresh!

Nutrition Facts (per serving)

• Calories: 420
• Carbohydrates: 66g
• Protein: 4g
• Fat: 16g
• Sugar: 40g
• Fibre: 3g
• Sodium: 320mg

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! It actually tastes even better the next day once all the flavors meld.

Do I have to peel the apples?
I recommend it for the best texture, but if you’re in a rush, leaving the skins on is fine—just slice them thin.

Can I use homemade cake batter?
Of course! Just sub in your favorite yellow cake recipe instead of the box mix.

Is it too sweet?
Not at all—especially if you use tart apples like Granny Smith. But you can reduce the sugar in the topping a bit if you prefer.

Can I add nuts?
Yes! Chopped pecans or walnuts would be a delicious crunchy addition to the crumble topping.

Try More Recipes:

• Jamie Oliver Toffee Apple Crumble
• Jamie Oliver Healthy Apple Crumble
• Jamie Oliver Apple Crumble Cake
• Jamie Oliver Apple And Blueberry Crumble