Love apple pie but don’t have time to make pastry from scratch? This gluten-free apple pie and cream cake is the easy, fuss-free dessert you need! A fun twist on the classic apple pie, this sweet tray bake combines soft, spiced apples, a fluffy vanilla cake, and a creamy topping for the ultimate comforting treat—without the hassle.
The secret? A gluten-free vanilla packet cake mix that saves you time but still delivers a soft, buttery sponge that pairs perfectly with the juicy apple filling. Baked in one tray, it’s simple, delicious, and perfect for sharing. Serve it warm with a dollop of cream or ice cream for peak indulgence, or enjoy it cold with a cuppa—it’s just as good the next day!
Whether you’re gluten-free or just love an easy, crowd-pleasing dessert, this cake is a keeper.
Apple Pie and Cream Cake
Ingredients
- 1 gluten-free vanilla cake mix
- ⅔ cup desiccated coconut
- 125 g butter melted
- 1 teaspoon vanilla extract
- 400 g canned apple slices
- 300 ml sour cream
- 1 egg
- ground nutmeg
Instructions
- Preheat oven to 180°C. Lightly grease and line a 28 x 19cm slice pan with baking paper, allowing edges to overhang the sides.
- Combine cake mix, coconut, melted butter and vanilla extract in a bowl. Press into prepared pan and bake for 15-20 minutes or until cake is golden and springs back when lightly touched with your finger.
- Remove pan from the oven and top with canned apples.
- In a bowl, beat sour cream and egg until combined and creamy. Pour over apples and sprinkle with nutmeg. Return to oven for a further 15-20 minutes or until sour cream is set. Remove from oven and cool to room temperature before placing in the refrigerator to cool completely. Cut into squares to serve.
