Apple Crumble Layer Cake

118 16 servings, 1 piece (108 g) each
Recipe By
(4) 2 Reviews
Prep Time
Total Time

16 servings, 1 piece (108 g) each

Everyone's favourite apple crumble, reinvented in a layer cake!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 2 (9-inch) round pans with parchment; spray with cooking spray. Microwave butter, 1/2 cup sugar and 1/2 tsp. cinnamon in microwaveable bowl on HIGH 2 min. or until butter is melted; stir until blended. Pour into prepared pans; spread to evenly cover bottoms. Top with apples. Reserve 1 Tbsp. nuts; sprinkle remaining nuts over apples.
  • Beat cake mix, dry pudding mix, water, oil, eggs and 1 tsp. of the remaining cinnamon with mixer until blended; pour over nuts in pans.
  • Bake 28 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment. Cool cakes completely.
  • Beat cream cheese, milk, remaining sugar and cinnamon in medium bowl with mixer until well blended. Gently stir in Cool Whip.
  • Stack cake layers, crumble sides up, on plate, spreading half the cream cheese mixture between layers. Spread remaining cream cheese mixture onto top of cake; sprinkle with reserved nuts.


Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

How to Store

Keep frosted cake refrigerated.

Size Wise

Dessert can be part of a balanced diet but remember to keep tabs on portions.


  • 16 servings, 1 piece (108 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (108 g) each
Calories 380
% Daily Value
Total fat 20g
Saturated fat 7g
Cholesterol 55mg
Sodium 380mg
Carbohydrate 46g
Dietary fibre 1g
Sugars 32g
Protein 4g
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • MLMcKague |

    This cake turned out absolutely wonderful! Very moist and flavourful! We used pecans instead of walnuts though. I think I will try the butterscotch pudding in it the next time. :) This recipe is definitely a keeper!

  • arm5510 |

    So good! I used butterscotch pudding in place of the vanilla just because that's what I had, and it was delicious. My mother said she thinks it's the best cake she ever had