Apple Pan Walnut Cake
A moist apple walnut cake featuring layers of apple pie filling and crunchy walnuts, perfect for fall gatherings or comforting dessert cravings with a sweet, nutty flavor.
Ingredients
Instructions
- Spread the apple pie filling in the bottom of a 13 x 9-inch pan.
- Combine flour, sugar, soda, and salt in a mixing bowl.
- Sprinkle the dry ingredients over the pie filling in the pan.
- In a separate bowl, combine eggs, vanilla, oil, and 1/2 cup chopped walnuts.
- Mix well until combined.
- Pour the egg mixture over the ingredients in the pan.
- Stir only until blended.
- Smooth the batter evenly in the pan.
- Bake at 350°F (175°C) for 40 to 50 minutes, until the cake springs back when lightly touched in the center.
- Prick the warm cake with a fork.
- Pour hot topping over the warm cake.
- Sprinkle with 1/4 cup chopped walnuts.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you're out of walnuts, try substituting with pecans or almonds for a different flavor profile. To enhance the apple flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. This cake can also be made using gluten-free flour for those following gluten-free diets.
Serving Suggestions
This Apple Pan Walnut Cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, serve alongside a slice of Strawberry Dessert Cake for a colorful dessert platter.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 15-20 seconds or reheat the whole cake in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Pan Walnut Cake contains roughly 331 calories, with 4g protein, 34g carbohydrates, and 11g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apples instead of apple pie filling?
Yes, you can use fresh apples! Slice about 4 cups of peeled apples and toss them with 1/2 cup of sugar, 1 teaspoon of cinnamon, and a tablespoon of lemon juice to prevent browning. Spread this mixture in the pan as a substitute for the pie filling.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Once cooled, cover it and store it in the refrigerator. When ready to serve, you can reheat it slightly or serve it cold; it retains its flavor and texture well even after a day.
What can I replace the cooking oil with?
If you prefer, you can substitute the cooking oil with melted coconut oil or unsweetened applesauce for a healthier option. Both alternatives will keep the cake moist while adding subtle flavors that complement the apple filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).