Apple Crumble Layer Cake Recipe
Position rack in centre of oven, then preheat to 350°F. Line bottoms of 2 9-in round cake pans with parchment and lightly spray with cooking spray.
Microwave butter, 1/2 cup of the sugar and 1/2 tsp of the cinnamon in a heatproof bowl on high until butter is melted, about 2 minutes. Stir until well blended. Pour into prepared pans, spreading to evenly cover bottoms.
Top butter mixture with apples. Reserve 1 tbsp of the walnuts, then sprinkle remaining walnuts over apples.
Beat cake mix, pudding mix, water, oil, eggs and 1 tsp of the cinnamon in a large bowl with a hand mixer until blended, about 2 minutes. Divide batter evenly between pans.
Bake until a toothpick inserted in centres comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 10 minutes. Run a paring knife around edges of pans to loosen cakes, then invert onto rack and remove parchment. Cool cakes completely.
Beat cream cheese, milk, remaining 1/4 cup of the sugar and 1/2 tsp of the cinnamon in medium bowl with a hand mixer until well blended. Gently stir in whipped topping.
Place one cake, crumble side up, on a serving plate. Top with half the cream cheese mixture, then place second cake on top and spread with remaining cream cheese mixture. Sprinkle top with reserved walnuts.
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Last updated: June 11th, 2021
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