Is there anything better than apple pie? This Apple Croissant Cake might be the next best thing.
The word “cake” is used loosely here. This dessert isn’t really a traditional cake, and it’s not a pie—yet it has that irresistible, layered croissant-like texture. No actual croissants are required.
Light, flaky layers cradle sweet, cinnamon-spiced apples for a comforting, simple treat.
It’s delicious. It’s quick to assemble. You should make this today.
Apple Croissant Cake Recipe
Ingredients:
16 oz can layered biscuit dough
21 oz can apple pie filling
3 tbsp sugar
3 tbsp ground cinnamon
Directions:
Preheat the oven to 350°F (175°C). Spray a tube or Bundt pan with nonstick cooking spray. Sprinkle 2 tablespoons of sugar and 2 tablespoons of cinnamon evenly around the bottom and up the sides of the pan. Open the can of biscuits and separate the rounds into their thin, flaky layers.
Place a single layer of biscuit dough across the bottom of the pan. Spoon a portion of the apple pie filling over the dough, spreading it evenly but not to the edges. Add another biscuit layer, then more apples. Continue layering biscuits and apple filling until all are used, finishing with a final biscuit layer on top.
Mix the remaining tablespoon of sugar with the remaining tablespoon of cinnamon and sprinkle over the top layer. Bake at 350°F for about 45 minutes. Test for doneness by inserting a toothpick; if it still has wet batter or filling on it, continue baking in 5-minute increments until the toothpick comes out clean or the top is golden and the filling is bubbly.
Approximate Nutrition (per serving):
Servings: 8. Calories: 260; Fat: 6 g; Cholesterol: 0 mg; Sodium: 500 mg; Carbohydrates: 48 g; Protein: 3 g.
Serving Suggestions:
This works well for breakfast or dessert. For breakfast serve slices with coffee alongside a savory dish such as a cheesy onion omelet or a personal quiche. For dessert, warm a slice and top it with a scoop of vanilla ice cream for an extra-special finish.
Variations and Tips:
Swap the apple pie filling for any pie filling flavor you enjoy. Alternatively, thinly slice fresh apples and toss them in a cinnamon-sugar mixture before layering. If you prefer, use prepared croissant dough instead of biscuit dough for an even flakier texture.
If you bake this in a Bundt pan, let the cake rest in the pan for about 5 minutes, then invert onto a serving plate and allow it to cool for another 10–15 minutes before slicing. If you don’t have a Bundt pan, a regular cake pan or a pie dish works fine and can be served directly from the pan.
For the layered biscuit dough, I used a product similar to Pillsbury Grands that separates into tender flaky layers. You can also use buttermilk biscuit dough or dinner roll dough. For a fully scratch-made version, use your favorite biscuit or pie crust recipe and fresh sliced apples tossed in cinnamon sugar.
This recipe is appealing because it’s simple, flavorful, and quick when you use convenient ingredients. While the croissant cake will keep refrigerated for up to a week, it’s best enjoyed warm right out of the oven.
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