Soft, Buttery Apple Crackle Cake
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This Apple Crackle Cake combines a buttery pecan base, spiced apple cake, and sweet cream cheese swirls that bake into the perfect fall treat.
What Makes This Apple Crackle Cake So Good
This isn’t your typical coffee cake or crumb cake, oh no. Every slice is soft, buttery, and just sweet enough, the kind of cake that begs for a cup of coffee and a quiet morning.
It starts with a box of spice cake mix (because easy can still taste homemade!), followed by fresh chopped apples, tangy sour cream for moisture, and that signature “crackle” layer that makes it a certified family favorite.
So let’s get started! A few bowls, a hand mixer, your ingredients, and about an hour is all you really need. The payoff is a bakery-worthy fall dessert that couldn’t be simpler to make!
And if you have some extra apples lyin’ around, give this Rustic Apple Pound Cake recipe a go!
Ingredients You’ll Need
- Chopped pecans
- Packed light brown sugar
- Unsalted butter
- Spice cake mix
- Large eggs
- Vegetable oil
- Sour cream
- Finely diced fresh apple
- Cream cheese, softened
- Packed brown sugar
- Powdered sugar
- Vanilla extract
How to Make Apple Crackle Cake
1. Start with the Pecan Layer
Preheat your oven to 350°F and grease a 9×13-inch pan. In a small bowl, stir together the pecans, brown sugar, and melted butter until coated. Spread evenly across the bottom of the prepared pan. This becomes your crunchy base once baked.
2. Mix the Cake Batter
In a large bowl, combine the cake mix, eggs, oil, and sour cream. Beat with an electric mixer until smooth, then fold in your diced apples with a rubber spatula. The batter should be thick and creamy. Pour it evenly over the pecan layer.
3. Swirl in the Cream Cheese
In a separate bowl, beat the softened cream cheese, brown sugar, powdered sugar, and vanilla until smooth and creamy. Drop spoonfuls of the mixture over the cake batter. Use a knife to swirl lightly. Don’t overmix! You want to see those streaks and patches for that “crackle” look once baked.
4. Bake to Perfection
Bake for 40–45 minutes, or until a toothpick inserted in the cake portion comes out clean. The cream cheese swirls will be set and lightly golden. Let it cool in the pan for at least 20 minutes before slicing. The base will set as it cools, giving you that buttery, caramelized crunch.
Now grab yourself a slice or two!
Serving Ideas
This cake is delicious warm or at room temperature. It pairs beautifully with:
- A scoop of Homemade Whipped Cream.
- A drizzle of Sweet Coffee-Flavored Syrup (maybe swap Dulce De Leche for the kiddos) or a dusting of powdered sugar.
- A cup of hot coffee or Caramel Apple Cider for a cozy breakfast treat.
You can serve it straight from the pan or slice it into squares for gatherings; the layers look beautiful once cut!
Storing Leftovers
Once cooled, store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If you want to make it ahead, you can bake and freeze the whole cake (or individual slices) tightly wrapped in plastic wrap and foil for up to 2 months. Just thaw at room temperature and rewarm slightly before serving.
Frequently Asked Questions
Yes! Yellow or butter pecan cake mixes work great, though spice cake adds that warm fall flavor that makes this dessert shine.
Nope! The peels soften as they bake and add a nice texture. Just dice the apples finely so they blend evenly into the batter.
Granny Smith, Honeycrisp, or Braeburn are great. You want firm, crisp apples that won’t turn mushy while baking.
Ingredients
Pecan Base
- 1 cup chopped pecans
- ¼ cup packed light brown sugar
- 1 Tbsp melted unsalted butter
Cake Layer
- 1 box spice cake mix
- 3 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup finely diced fresh apple no need to peel
Crackle Cream Cheese Topping
- 8 oz cream cheese softened
- ¼ cup packed brown sugar
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a small bowl, stir together pecans, brown sugar, and melted butter. Spread evenly in the bottom of the prepared pan.
- In a large mixing bowl, combine cake mix, eggs, oil, and sour cream. Beat until smooth. Fold in diced apples. Spread batter evenly over the pecan layer.
- In a medium bowl, beat cream cheese, brown sugar, powdered sugar, and vanilla until smooth. Drop spoonfuls of the mixture over the cake batter. Swirl lightly with a knife, leaving visible patches for an “earthquake” effect.
- Bake for 40–45 minutes, or until a toothpick inserted into the cake (not the cream cheese) comes out clean. The cream cheese swirls will be set and lightly golden.
- Let cool at least 20 minutes before slicing. Serve warm or at room temperature.
I want to bake this in a 9×13 pan. Is it as simple as just doubling the ingredients or should the baking temp or time be adjusted? With the meringue on top it would b impossible to check the cache to see if it’s done. I’m taking it to a ladies gathering at church tonight and don’t want any “surprises”!
Christy! I wanted a good dessert like this to take to the seasonal harvest helpers at my husband’s workplace. You always come through for me, thanks so much! BTW, are you doing a gift guide list this year? Can’t believe we’re already this close to Christmas. Thanks again!
I don’t have allspice, could I substitute an equal amount of ground cinnamon for it? What would you suggest?
Oh Christy, how I do love thee… great recipes, and since I DO have a sense of humor, big smiles. : ) You’re the best! I think this cake would hit the spot tonight. Better get it through the oven before I start the pizzas going through! Thanks!!!
Gonna try this cake. Sounds amazing. Thanks Christy.
Thank you Anita, I hope you get the chance to try it soon!!!
If I choose not to add meringue topping, do I need to change temp or baking time? Thanks so much.
It will be about the same, just know it’s done with it is lightly browned around the edges and springs back in the center when pressed.