Amish Apple Pudding Cake is one of those cozy, old-fashioned desserts that just feels like home. It's made with layers of cinnamon-sugar apples baked under a soft, cake-like topping that soaks up the sweet juices as it bakes. The result is a warm, comforting pudding-style dessert that's perfect for fall, or really any time you've got extra apples to use up.
This baked apple pudding is easy to make, fills your house with an amazing aroma, and is best served warm with milk or a scoop of ice cream. A simple, crowd-pleasing fall dessert!
Why You'll Love This Warm Apple Pudding
- Old-fashioned comfort - This cozy dessert has that classic, homemade flavor that reminds you of grandma's kitchen.
- Simple ingredients - Made with pantry staples and fresh apples, it's an easy recipe anyone can make.
- Warm and comforting - The soft cake topping bakes over the apples, creating a warm dessert of tender baked apples and a thin, delicate cake layer that soaks up all the sweet juices. Best enjoyed straight from the oven.
- Crowd-pleaser - Whether you serve it for family or guests, this warm apple pudding always disappears fast.
Step-by-step Instructions
- Preheat oven to 400°F. Place your 9×13 pan in the oven while it heats and melt the butter in it (or melt on the stove and pour in). Feel free to brown the butter a bit if desired.
- Peel, core, and slice or dice apples about ¼" thick so they cook evenly.
- Spread the sliced/diced apples into the buttered pan, then sprinkle evenly with the cinnamon and sugar. (Feel free to mix the cinnamon & sugar before spreading it over the apples.) Pour the water gently over the apples.
- Make the batter: cream the softened butter and sugar, add eggs and vanilla. In another bowl whisk the dry ingredients, then add to the wet alternating with milk. Stir only until combined. (Don't overmix.)
- Drop the batter by spoonfuls across the apple layer. Don't worry if not everything is completely covered, it will spread as it bakes.
- Bake at 400°F about 40 - 50 minutes. It's done when the top is golden, juices are bubbling at the edges, and a toothpick in the cake part comes out with a few moist crumbs. If the top browns too fast: tent foil over the pan after 30 minutes.
- Let rest a few minutes, then serve warm with milk, ice cream, or whipped cream.
- Store leftovers covered in the fridge up to 3 - 4 days.
- Can also reheat in the oven at 275°F until warmed through, or microwave single portions.
Simple Variations
- Add raisins or dried cherries to the apples for extra texture.
- Add chopped nuts (walnuts or pecans) to the apple layer for crunch.
- Stir in a pinch of nutmeg or allspice with the cinnamon.
- Swap milk for buttermilk for a slightly tangier cake.
- Use brown sugar or white sugar in the apple part or use a bit of both.
Frequently Asked Questions
Yes, this dessert is best served straight from the oven, so if you're baking for only a couple people, just divide everything the best you can and bake it in a 9" square pan. You may need to slightly adjust the baking time.
Firm, tart baking apples like Granny Smith, Jonagold, or Honeycrisp hold their texture well. A mixture of apples such as Granny Smith and Fuji also work great together!
I hope you enjoy this old-fashioned apple pudding dessert as much as we do! I'm honestly not sure why this baked apple dessert is called "pudding" since it's just a layer of tender baked apples with a light cake nestled on top. But the cake kinda soaks up some of the sweet apple juices, so I guess you can call it pudding. That was the name given to this Amish recipe, so that's what we are sticking with.
If you get to try this Amish apple pudding cake recipe, I would love it if you left a comment and star rating below. Thank you!
Check out my YouTube channel at My Amish Heritage
📖 Recipe Card
Amish Apple Pudding Cake Recipe
Ingredients
- ¼ cup melted butter (4 tablespoons)
- 6 - 7 cups peeled and sliced/diced apples (approx. 7 apples)
- ¾ cup brown sugar or white sugar
- 2 teaspoons ground cinnamon
- 2 cups water
Batter:
- ½ cup softened butter (8 tablespoons)
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
Instructions
- Preheat the oven to 400℉.
- Melt the butter and pour it into the bottom of a 9x13" baking pan. (You can also put the butter into your baking dish and set it in the warm oven to melt.)¼ cup melted butter
- Peel and slice or dice the apples. Spread the sliced/diced apples into the pan and evenly sprinkle the cinnamon and sugar over the top.6 - 7 cups peeled and sliced/diced apples, ¾ cup brown sugar or white sugar, 2 teaspoons ground cinnamon
- Pour the water evenly over the apples.2 cups water
Batter:
- In a mixing bowl, mix the softened butter and sugar.½ cup softened butter, 1 cup sugar
- Add the eggs and vanilla and mix.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, stir together the flour, baking powder, and salt. Then add it to the wet ingredients alternating with the milk. Stir only to combine.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 cup milk
- Drop the batter by tablespoonfuls on top of the apple mixture, and spread evenly the best you can.
- Bake at 400℉ for approximately 40-50 minutes or until the apples are soft and the top is nicely browned. A toothpick inserted into the cake part should come out with only a few crumbs.
- Let it rest for several minutes before cutting into it. Serve warm with milk or ice cream.
- Cover, refrigerate for up to 4 days, and reheat any leftovers.
Anna
Perfect fall dessert!