Caramel Apple Pie Cake Parfaits

Jump to Recipe

Caramel Apple Pie Cake Parfaits are one of those desserts that immediately feel cozy, familiar, and comforting. They are layered with soft cake, warm caramel, apple pie filling, creamy cinnamon cream cheese frosting, and a buttery, crunchy topping that brings everything together. This dessert captures the heart of fall baking and presents it in a way that feels both nostalgic and bakery-worthy.

What Makes This Recipe Special

What makes these Caramel Apple Pie Cake Parfaits truly special is the way they balance flavor, texture, and practicality. Each layer plays an important role, creating a dessert that feels complete and intentional instead of overly sweet or heavy.

Caramel Apple Pie Cake Parfaits-Ingredients and Supplies

SHEET CAKE

1 (15.25-ounce) yellow cake mix
1 (3.4 ounce) box vanilla pudding mix
¼ cup neutral oil
½ cup unsalted butter, melted
3 large eggs
1 cup milk
2 (14-ounce) cans dulce de leche caramel
3 (21-ounce) cans apple pie filling, chopped

CINNAMON CREAM CHEESE FROSTING

1 (8-ounce) cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 cups powdered

CINNAMON CRUNCH TOPPING

3 cups leftover cake pieces
4 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
pinch of salt
½ teaspoon ground cinnamon
Optional: ¼ cup chopped pecans

SUPPLIES

13 HALF PINT JARS
2-INCH ROUND COOKIE CUTTER
PASTRY OR DOUGH CUTTER

HOW TO TRANSFORM A STORE-BOUGHT CAKE MIX INTO A DELICIOUS CAKE.

CUT COOLED CAKE INTO 2-INCH ROUNDS.

CRUMBLE LEFTOVER CAKE, ADD BUTTER, SUGAR, CINNAMON, AND PECANS. BAKE UNTIL CRUNCHY

Tips and Tricks for the Best Results

Layered desserts benefit from a little planning, and a few simple tips can make a big difference. One of the most important things to remember is to allow each component to cool completely before assembly. This helps the layers stay defined and prevents the frosting from becoming too soft.

When cutting cake into rounds for parfaits, most cakes require chilling to offer clean cuts, but not this cake. Room temperature is fine. Press the cutter straight down rather than twisting to keep the edges neat. This small step helps the finished dessert look polished and professional.

For the crunchy cake topping, spreading the mixture evenly during baking ensures consistent crispness. Stirring every 15 minutes helps avoid overly dark spots and creates a more even texture. Always allow the topping to cool fully before adding it to the parfaits so it stays crisp. TESTING THE CRUNCH: Take a spoonful from the pan, add it to a plate, and if once it cools, the topping is crunchy, that means it’s ready to be removed from the oven.

Recipe Support

Looking for recipe support or want to share your recipes?

Join our RECIPE FACEBOOK COMMUNITY

It’s the perfect place to ask questions, get help, and connect with fellow recipe makers.

Recipe Variations and Flavor Ideas

One of the best things about this dessert is how easy it is to adapt. The concept of Caramel Apple Pie Cake Parfaits works beautifully with a variety of flavors and presentations, making it a great foundation for creativity.

The cake base can be switched to spice cake for extra warmth or vanilla cake for a lighter flavor. Yellow cake offers a classic bakery-style taste, while chocolate cake creates a rich contrast with the apple filling.

The apple layer can also be customized. Traditional apple pie filling works well, and adding extra cinnamon or nutmeg deepens the fall flavor. For a more homemade feel, diced apples cooked until tender can be layered in place of pie filling.

Frosting variations are another way to personalize this dessert. Plain cream cheese frosting offers a milder flavor, while adding maple flavoring creates a cozy autumn twist. Vanilla bean flavor adds a bakery-style finish that pairs beautifully with apples.

The crunchy topping can be enhanced with different spices. A small pinch of salt helps balance sweetness and adds depth. For extra indulgence, a light drizzle of caramel can be added just before serving.

Storage Instructions

Room Temperature: The crunchy cake topping can be stored at room temperature in an airtight container for up to two days. Keeping it separate helps preserve its crisp texture.
Refrigerator: Fully assembled parfaits should be stored in the refrigerator and will keep well for up to two days. Cover tightly to prevent drying and to protect flavors. Frosting and apple filling should always be refrigerated when stored separately.
Freezer: Cake layers freeze very well and can be stored for up to two months when wrapped tightly. The crunchy cake topping can also be frozen in an airtight container for up to one month.
Defrosting: Frozen cake layers should be thawed overnight in the refrigerator. Allow them to sit at room temperature for a brief period before assembly. The crunchy topping should thaw at room temperature and be stirred to refresh its texture.
Reheating: These parfaits are best served chilled or at room temperature. Reheating is not recommended.

Watch How to Make Caramel Apple Pie Cake Parfaits Video

WATCH ON YOUTUBE

MORE CAKE MIX CREATIONS RECIPES

LATEST POSTS

Final Thoughts

Caramel Apple Pie Cake Parfaits are everything I love about fall baking wrapped into one beautiful dessert. They show just how creative and comforting cake mix desserts can be. This is the kind of dessert that brings people together, sparks conversation, and makes memories around the table. Thanks for baking with me, ❤️ Sheryl

FILLS 13 HALF PINT JARS

Caramel Apple Pie Cake Parfaits

5.0 Stars (2 Reviews)

Ingredients

For the Cupcakes:

13 half pint jars
1 (15.25 ounce) yellow cake mix
1 (3.4 ounce) box vanilla pudding mix
¼ cup neutral oil
½ cup unsalted butter, melted
3 large eggs
1 cup milk

For the Fillings:

2 (14 ounce) cans dulce de leche caramel
3 (21 ounce) cans apple pie filling, chopped

For the Cinnamon Cream Cheese Frosting:

1 (8 ounce) cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 cups powdered

For the Cinnamon Crunch Topping:

3 cups leftover cake pieces
4 tablespoons unsalted butter, melted
2 tablespoons, light brown sugar
pinch of salt
½ teaspoon ground cinnamon
Optional: ¼ cup chopped pecans

Instructions

For the Cake:

Preheat oven to 350° and spray a 12 x 16-inch baking pan with nonstick cooking spray.
In a large mixing bowl, add the cake mix, pudding mix, oil, eggs, and water. Mix until light and fluffy.
Pour into the prepared pan, then bake for 17 - 20 minutes or until a wooden toothpick inserted into the center comes out clean. Bake for 15 minutes in a convection oven.
Cool completely before cutting.
When the cake is completely cooled, use a 2-inch round cookie cutter to cut as many rounds as possible (at least 26). TIP: To avoid the cake from getting dry, wait until you're ready to fill the jars before cutting the cake. Save the leftover cake for the crunchy topping.

For the Cinnamon Cream Cheese Frosting:

In a medium mixing bowl, cream together the cream cheese and butter.
Whip in the vanilla and cinnamon.
Add the powdered sugar.
Once all the sugar has been incorporated, turn the mixer on high and whip for 3 minutes.

For the Crunchy Topping:

Preheat the oven to 250°.
Break up the leftover cake pieces into small pieces and add to a medium bowl along with the brown sugar, melted butter, cinnamon, salt, and optional pecans.
Use a large spoon to gently coat the cake pieces.
Scatter coated cake pieces on a sheet pan lined with parchment paper.
Bake 45 minutes to 1 hour or until the cake pieces are completely dry and golden brown. Stir every 15 minutes. Remove from the oven and let the topping cool completely in the pan. The crumbs will harden and become crunchier as they cool. After an hour of baking, remove a small amount and place it on a plate. If, when it cools, it's crunchy, it is done.

CARAMEL TIP: Remove the caramel from the can and microwave it for 30 seconds; stir, then heat for an additional 15 seconds. Stir and transfer to a piping bag. When ready to use, cut the end off the piping bag.

How to Assemble these Caramel Apple Pie Mini Cakes:

Add one cake round (start with the thinnest pieces) to the bottom of a half-pint jar. Top it with 1 tablespoon of the caramel and 3 tablespoons of the chopped apples.
Slice a cake round, horizontally in half (one per jar). Add a cake round on top of the apples and repeat the toppings (caramel and apples).
Top with the last piece of cake, a swirl of frosting, and a sprinkle of the crunchy cake topping.

CARAMEL APPLE PIE CAKE PARFAITS FAQ’s

Can these parfaits be made ahead of time?

Yes, these parfaits are excellent for making ahead and actually benefit from time in the refrigerator.

What size glasses work best?

Clear eight-ounce glasses or jars let the layers shine and offer a generous portion.

Can store-bought components be used?

Yes, using store-bought components is a great time-saver and fits the spirit of the Cake Mix Creations series.

Do the cake layers need to be cut into rounds?

No, cake cubes work well, but rounds give a cleaner layered look.

Is this dessert overly sweet?

The cream cheese frosting helps balance the sweetness of the caramel apple layer.

Can caramel sauce be added between layers?

Yes, adding caramel enhances flavor and adds richness.

Are these parfaits good for holiday gatherings?

They are perfect for fall holidays, Thanksgiving, and Christmas dessert tables.

Can kids help assemble these?

Layering parfaits is a fun and easy task for kids to help with.

Can this dessert be made gluten-free?

Using gluten-free cake and filling makes this an easy adaptation.

How long will leftovers last?

Properly stored, they stay fresh for up to two days.

Can these be served in jars?

Yes, jars are great for transport and presentation.

Is this dessert part of a series?

Yes, this is Week Three of the 12 Weeks of Cake Mix Creations series.

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Caramel Apple Pie Cake Parfaits

What Makes This Recipe Special