Easy Apple Pie Bread with Cake Mix is a shortcut loaf made with canned apple pie filling, yellow cake mix, eggs, self-rising flour, cinnamon, and one fresh chopped apple. It makes two loaves, which is useful when I want one for now and one to share or freeze.
This is not a yeast bread and it is not a traditional from-scratch quick bread. The cake mix supplies much of the sweetness and structure, while the pie filling and fresh apple give the loaves a soft, fruit-heavy texture. I think the biggest mistake to avoid is overmixing once the chopped apple goes in.
Why This Apple Bread Uses Both Pie Filling and Fresh Apple
The mashed pie filling spreads apple flavor and moisture throughout the batter. The chopped fresh apple gives us distinct pieces of fruit, so every slice does not feel completely uniform.
I chop the fresh apple fairly small so the pieces soften during the 35-to-45-minute bake instead of staying firm in the center of the loaf.
Ingredients
- 1 can apple pie filling, mashed or chopped into smaller pieces
- 1 box yellow cake mix
- 4 eggs, lightly beaten
- 1 cup self-rising flour
- 1 tablespoon ground cinnamon
- 1 medium apple, chopped
- Additional granulated sugar and cinnamon, as needed for a light topping
The original version of this recipe never gave a measured amount for the cinnamon-sugar topping, so I do not want to invent one. A light, even sprinkle over each loaf is enough.
How to Make Apple Pie Bread
- Preheat the oven to 325°F. Grease two loaf pans well.
- In a large bowl, whisk together the dry yellow cake mix, self-rising flour, and cinnamon.
- Add the lightly beaten eggs and mashed apple pie filling. Stir just until the dry ingredients are incorporated.
- Fold in the chopped fresh apple by hand.
- Divide the batter evenly between the two prepared loaf pans.
- Sprinkle the tops lightly with granulated sugar and cinnamon.
- Bake for 35 to 45 minutes, checking toward the early end of the range. A tester inserted near the center should come out without wet batter.
- Let the loaves cool in their pans for about 10 minutes, then transfer them to a rack to finish cooling before slicing.
Self-Rising Flour Matters Here
This recipe specifically calls for self-rising flour, which already contains leavening and salt. I would not swap it cup-for-cup with plain all-purpose flour unless you also account for those ingredients, because that changes how the loaves rise.
How to Tell the Loaves Are Done
Because the batter contains apple pie filling, a tester may pick up a little moist apple even when the cake portion is baked. What I do not want to see is streaks of raw batter. The top should also feel set rather than wet when lightly touched.
If one loaf pan is darker or smaller than the other, it may bake more quickly. Start checking both loaves rather than assuming they will finish at exactly the same moment.
Why I Cool It Before Slicing
Warm apple bread is tempting, but the crumb is softer when it first comes out of the oven. Letting the loaf cool gives the structure time to settle and makes neater slices. If you want it warm, slice after cooling and gently reheat individual pieces.
Serving and Storage
This bread works as a simple dessert, coffee-time treat, or sweet breakfast-style loaf. It is already sweet, so I usually do not think it needs a heavy frosting. A light powdered-sugar glaze is optional if you want a more dessert-like finish.
Once completely cool, keep the loaf well wrapped or in an airtight container. For longer storage, freeze individual slices or a whole loaf tightly wrapped, then thaw before serving.
Common Questions
Do I prepare the cake mix first?
No. Use the yellow cake mix dry. The eggs and apple pie filling provide the wet ingredients for this recipe.
Should I mash the apple pie filling completely smooth?
No. The goal is simply to break up very large apple slices so the filling distributes through the batter more evenly.
Does this make one loaf or two?
The recipe is written for two loaf pans. Dividing the batter is important for the stated baking range and helps the centers cook through evenly.
