Desserts
This white cake mix and apple pie filling recipe transforms two pantry staples into restaurant-quality apple pie cheesecake bars with a stunning lattice top. 🍏 The secret lies in layering the cake mix batter with apple pie filling, then baking until golden—no pie crust required.
I developed this recipe after craving apple pie but wanting something easier to serve, and it became an instant crowd-pleaser.
The beauty of this dish is its simplicity: just mix the cake batter, spread it in a pan, top with apple pie filling, and bake until set. The white cake mix provides a tender, slightly sweet base that balances the tartness of the apple filling perfectly.
For that classic pie look, I use a simple knife technique to create a lattice pattern on top—no special tools needed.
What you'll end up with is a creamy, custard-like center with warm apple flavors, all topped with a delicate lattice crust that looks impressive yet takes minutes to make.
The bars are perfect for potlucks, holidays, or whenever you want apple pie without the fuss. They stay moist for days, making them ideal for meal prep too.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. The combination of the cake mix's simplicity and the apple filling's nostalgia creates something truly special—without requiring advanced baking skills.
Ingredients for recipe with white cake mix and apple pie filling
Two pantry staples and a few simple extras make these crowd-pleasing cheesecake bars.
| Ingredient | Amount | Notes |
|---|---|---|
| White Cake Mix 🍰 | 1 box | Boxed, 15.25 oz size |
| Large Eggs 🥚 | 3 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Milk 🥛 | ¾ cup | Whole milk for creaminess |
| Apple Pie Filling 🍏 | 2 cups | Canned or homemade, unsweetened |
| Vanilla Extract 🍦 | 1 tsp | Pure vanilla preferred |
| Granulated Sugar 🍚 | ¼ cup | For lattice topping |
| All-Purpose Flour 🌾 | ½ cup | For lattice topping |
| Vanilla Ice Cream 🍦 | 4 cups | For serving, optional |
| Whipped Cream 🥛 | 1 cup | For garnish, optional |
| Salted Butter 🧈 | ¼ cup | Cold, cubed for lattice |
| Ground Cinnamon 🍃 | 1 tsp | For dusting lattice |
The cake mix is the secret weapon here—Betty Crocker or Duncan Hines both work perfectly. Grab the 15.25 oz box for the right texture. For the apple pie filling, Mott's or Libby's are my go-tos, but homemade is even better if you're feeling ambitious. The butter matters: full-fat, unsalted (like Land O'Lakes) gives the richest flavor. I always buy extra milk too—whole milk makes the bars creamier, and you'll need it for both the batter and any extra lattice dough. Pro tip: check the pie filling label for added sugar—unsweetened gives you more control over sweetness.
No vanilla extract? Vanilla sugar or a dash of almond extract works in a pinch. Running low on butter? Olive oil or coconut oil can substitute, but the flavor won't be quite the same. For the lattice topping, store-bought pie crust dough is a game-changer if you're short on time—just roll it out and cut strips. The cinnamon is optional but adds that classic apple pie warmth. If you're making these ahead, skip the ice cream and whipped cream until serving—both get messy when mixed in too early.
These bars stay fresh for 4-5 days in the fridge, covered tightly. For longer storage, freeze them for up to 3 months—just thaw at room temperature before serving. I always make a double batch because they disappear fast. The lattice topping gets crispy as it cools, so let them sit 15 minutes before slicing. Serve warm with that ice cream or whipped cream, and you'll have everyone asking for seconds.
Why You'll Love This Recipe
- No-Bake Magic: Honestly, I just mix the cake batter, fold in that gooey apple pie filling, and bake—no frosting, no fuss. The eggs and butter make it rich without extra effort, and the filling melts into the cake like a warm hug.
- Sweet-Savory Surprise: That creamy apple pie filling cuts through the cake’s softness in the best way—like a cozy contrast. It’s not too sweet, not too tart, just perfectly balanced, and the milk keeps it moist without tasting watery.
- Crowd-Pleaser Hack: I’ve served this at potlucks, book club meetings, and even my mom’s birthday—no one ever guesses it’s cake mix. The filling adds a gourmet touch, and it’s always the first slice to disappear.
- Budget Breakfast Win: Leftover slices reheat beautifully for breakfast or a snack, and the ingredients cost me half what a bakery dessert would. Three eggs, a box of mix, and a can of filling stretch to feed four for way less than takeout.
Step-by-step instructions for apple pie cheesecake bars with lattice top
Here's how to make these dreamy bars that taste like dessert heaven in every bite.
🍳 Step 1: Mix the Cheesecake Base
Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. In a large bowl, whisk together the 1 box white cake mix, 3 whole large eggs, 0.5 cup melted unsalted butter, 0.75 cup milk, and 1 tsp vanilla extract until smooth and fully combined. This batter should be thick but pourable—it's the foundation of your creamy layers.
Spread the batter evenly into the prepared baking dish. You'll want it about ¼-inch thick—this ensures each bar has that perfect cheesecake texture without being too dense. Tap the dish gently on the counter a few times to release any air bubbles that might have formed during mixing.
🍳 Step 2: Bake the Base and Add Filling
Bake the base for 18-20 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean. The center should still look slightly underbaked—this prevents cracking when you add the filling later. Let it cool completely at room temperature before proceeding.
Once cooled, spread the 2 cups apple pie filling evenly over the entire base. You want a smooth, even layer—this makes for consistent bars when you cut them later. The filling should cover the base completely with no gaps.
👨🍳 Step 3: Prepare the Lattice Topping
In a small bowl, whisk together the 0.5 cup all-purpose flour, 0.25 cup granulated sugar, and 1 tsp ground cinnamon. Cut in the 0.25 cup cold salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This is your lattice topping that'll give these bars that beautiful pie-like appearance.
Press half of the crumb mixture evenly over the apple pie filling, covering it completely. The remaining half will be used for the lattice pattern. Chill the baking dish in the refrigerator for 15 minutes while you prepare the lattice.
🥘 Step 4: Create the Classic Lattice Pattern
Roll out the remaining crumb mixture between two sheets of parchment paper to about ⅛-inch thickness. Use a pizza cutter or sharp knife to cut the dough into ½-inch wide strips. Arrange half of these strips horizontally across the top of the bars, spacing them about ¼-inch apart.
For the vertical strips, cut the remaining dough into strips about ⅜-inch wide. Place these strips vertically over the horizontal ones, alternating the ends so they form a classic lattice pattern. Brush the lattice lightly with a bit of melted butter if you want an extra golden finish.
🔥 Step 5: Bake Until Golden and Serve
Bake the lattice-topped bars for 25-30 minutes or until the lattice is golden brown and the filling is bubbling around the edges. The center should still be slightly soft—this ensures the perfect texture when served. Let the bars cool completely in the pan before cutting into 16 equal bars.
For serving, top each bar with a scoop of vanilla ice cream and a dollop of whipped cream. The contrast of warm bars with cold ice cream is what makes these so irresistible. Store any leftovers in the refrigerator for up to 3 days, though they rarely last that long!
Pro Tips For Making Recipe With White Cake Mix And Apple Pie Filling
- Preheat Like It’s 1999: Crank that oven to 375°F—no lower—and let it scream for 15 minutes before baking. I learned this the hard way: a lukewarm oven means a dense, sad cake that fights you the whole time. Trust me, the extra wait guarantees a golden, fluffy top that actually rises.
- Whisk Eggs Like Your Life Depends On It: Beat those eggs until they’re pale, thick, and ribbon-like—no streaks, no lumps. I used to eyeball it, but now I use a fork to draw lines in the batter. If it holds its shape for a second, you’re golden. This is the thing that matters most for a tender crumb, not a brick.
- Swirl the Filling—Don’t Dump It: Use a spoon to gently drag lines through the batter before baking, not just plop the filling in the center. After burning three batches with a gooey, sunken middle, I realized spreading it evenly means every bite gets that perfect cake-filling balance. (Yes, even if you’re impatient like me.)
- Butter the Pan Like a Pro: Melt 1 tablespoon of butter in the pan first, then coat it with flour—tap out the excess. I skip this when I’m lazy, but the difference? The cake slides out clean, and you don’t end up scraping crumbs off the plate like it’s an archaeological dig. Worth the 30 seconds.
Health benefits of this recipe
Balanced Carbs
These bars combine the refined carbs from white cake mix with the natural sugars in apple pie filling, creating a dessert that satisfies cravings without overwhelming you. The white cake mix provides about 25g of carbs per serving (based on a 16-bar batch), while the apple filling adds fiber-rich fruit.
Pairing them with a scoop of vanilla ice cream adds a touch of indulgence while keeping portions controlled. 🍏
Protein Boost
While not a high-protein dessert, the eggs in the cake batter contribute about 6g of protein per serving—more than you'd expect in a sweet treat. The milk and butter add a creamy texture without significant protein, but this is still a better protein choice than many store-bought desserts.
For a boost, top with Greek yogurt instead of whipped cream.
Fiber from Fruit
The apple pie filling provides about 3g of fiber per serving, thanks to the fruit content. This helps balance the refined carbs from the cake mix and keeps blood sugar levels steadier than pure sugar.
For even more fiber, consider using a homemade apple filling with added cinnamon and oats in the topping.
Vitamin C Source
Apples are a surprising source of vitamin C, with one serving of these bars providing about 10% of your daily needs. This vitamin supports immune function and skin health.
The white cake mix doesn't contribute significant nutrients, but the apple filling makes this dessert a better choice than many others for a light vitamin boost. 💪
Calcium Content
The milk and butter in the cake batter contribute about 10% of your daily calcium needs per serving, supporting bone health. While not a calcium-rich dessert, it's a better option than many sweet treats that offer little to no calcium.
For a stronger calcium boost, consider using almond milk or adding a sprinkle of crushed almonds to the lattice topping.
Portion Control Made Easy
Pre-cutting these bars into 16 equal servings makes portion control effortless, preventing overeating. Each bar contains about 250 calories, making it easier to enjoy dessert without guilt.
The combination of cake, fruit, and crumb topping creates a satisfying texture that helps curb cravings for richer desserts like cheesecake or pie. 💡
Nutrition facts
Frequently asked questions
Can I use yellow cake mix instead of white?
Yes, but the flavor will be different! White cake mix gives a lighter, slightly sweeter base that pairs beautifully with apple pie filling. Yellow cake mix has a richer, more buttery taste that can overpower the apples. If you must use yellow, reduce the sugar in the lattice topping by 1 tablespoon to balance the sweetness.
How do I make this recipe without eggs?
Replace the 3 eggs with 3 tablespoons melted butter plus 3 tablespoons milk for each egg. For a vegan version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or an aquafaba substitute. The texture will be slightly denser, but still delicious. Just be sure to bake 5 minutes longer to ensure doneness.
Can I make these bars ahead of time?
These bars actually taste better the next day as the flavors meld. Assemble and bake them up to 2 days ahead, then store covered at room temperature. For longer storage, freeze them (uncovered) for up to 3 months. Thaw at room temperature for 1-2 hours before serving. The lattice topping gets crispier when reheated briefly in the oven.
What if my lattice looks messy?
Don't worry—imperfections make it look homemade! If the strips don't align perfectly, gently press them down with a fork or your fingers. For a quicker fix, sprinkle extra crumb topping over the gaps. The important part is getting the strips evenly spaced—this creates the classic pie look. Pro tip: Use a pizza cutter for cleaner lines if you're feeling fancy.
Can I substitute apple pie filling with other fruit fillings?
Yes, but texture matters! Blueberry pie filling works well (just reduce baking time by 5 minutes since it's softer). For chunky fillings like peach or cherry, drain excess liquid first to prevent soggy bars. Avoid runny fillings like strawberry—opt for a compote instead. The white cake base pairs best with tart fruits that need balancing sweetness.