Apple Croissant Cake
Is there anything better than apple pie? This Apple Croissant Cake just might be!
Cake is a loosely used term in this case. The dessert is not at all cake-like. However, it’s definitely not a pie either. No croissants were used in the recipe, but it’s sure croissant texture!
It’s a light, flaky crust filled with sweet and cinnamony apples.
It’s delicious.
It’s simple.
You need to make this. Today.
Apple Croissant Cake Recipe
Ingredients:
16 oz can Layer Biscuits
21 oz can Apple Pie Filling
3 TB Sugar
3 TB Cinnamon
Recipe Directions:
Preheat oven to 350 degrees Fahrenheit. Spray a tube or Bundt cake pan with cooking oil. Sprinkle 2 TB of Sugar and 2 TB of Cinnamon around the bottom and edge of the pan. Open the can of biscuits and separate the biscuits into thin layers.
Place a layer of biscuits on the bottom of the pan. Spoon apple pie filling over the dough. Add another layer of biscuits and apples. Repeat until you have used all the biscuits and pie filling. Finish with a layer of biscuits on the top.
Sprinkle with remaining cinnamon and sugar. Bake at 350 degrees 45 minutes. Test with a toothpick for doneness. Bake in additional 5 minute increments, testing until toothpick inserted comes out clean.
Approximate Nutritional Information:
Servings Per Recipe: 8, Amount Per Serving: Calories: 260, Fat: 6g, Cholesterol: 0mg, Sodium: 500mg, Total Carbs: 48g, Protein: 3g.
Make it a Meal:
For breakfast, serve with coffee, Cheesy Onion Omelet and sausage or Personal Quiche. For dessert, warm the cake, add a scoop of vanilla ice cream and you’re in business!
Variations:
You can substitute any flavor of pie filling you like. Slice fresh apples and toss in a cinnamon sugar mixture instead of using a prepared filling. Prepared croissant dough would work in place of the biscuit dough.
When you use a Bundt cake pan, allow to cool 5 minutes in the pan, then invert onto a serving dish and allow to cool additional 10-15 minutes before serving.
If you don’t have a Bundt cake type pan, you can make this in a regular cake pan or pie dish. These pans work well for serving right from the pan, simply slice and serve.
I used biscuits similar to Pillsbury Grands, with the tender, flaky layer recipe. You could use a buttermilk biscuit or dinner roll recipe.
If you’re really looking for a made from scratch dessert, then mix up your grandma’s biscuits or pie crust and add fresh apples sliced for pie.
I like this recipe for it’s simplicity, flavor and frankly, how fast it goes together with the convenience ingredients.
The croissant cake will keep in the refrigerator for a week. However, I highly recommend eating it fresh out of the oven.
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Your apple croissant cake look delicious Noel and thanks for sharing my badge! Thanks for sharing this at the Say G’day party! Pinned all and look forward to seeing you on Saturday!
Joanne, Appreciate that you host the Say GDay link up. Some really good recipes there!! I’ll be back!
Noel
I love how easy this is! I have never used biscuits like this before but I have a secret love of them haha!
Then use them in this recipe and don’t feel guilty, not one bit!
We have company coming in a couple of weeks and I think this will make an easy and delicious dessert.
It’s perfect for company dessert! You’ll look like you worked hard making something “fancy” … when you’ll know how easy it is!
This apple croissant cake looks super easy and full of ingredients my family loves. Looking forward to trying soon.
So super easy, I’m making another one this week! LOL
I want to try this apple croissant cake. Oh how delicious this recipe looks! I really like. It’s just incredible. Thank you!
It truly is full of the fall flavors – cinnamon, apples, you know … and that croissant crust, mmm mmm good.
my kind of breakfast it has every in it I love especially a dessert lol I would eat this anytime of day it looks great but I am a sweets in the morning kind of gal~
Claudia, I like the way you think! Breakfast, snack, lunch and supper … this cake will work for all times of day!
That sounds so delicious Noel. I love how simple and easy this is with store-bought pastry and pie filling. Love simplicity.
That’s high praise Veena, thank you! Since my baking skills are fairly basic, I rely on the expertise and trustworthy factor found in store bought ingredients. Shortcut baking at it’s best.
Oh wow, that sounds absolutely delicious. The best kind of fall treats to devour. I love the fact that this recipe is so simple, and easy to make
Simple treats are the ones you can make at the slightest craving and therefore, the best ever! LOL
What an attractive dessert and quite easy sounding too. I’m partial to anything apple, especially at this time of year. It seems like I can’t get enough apple desserts. This will be a great addition.
Marisa, I’m with you on the apples … I think apple cinnamon is a classic fall flavor and lately has been overlooked due to the pumpkin spice frenzy.
This looks like such an incredibly easy dessert to make, and I love that it has the flakiness of a croissant!! Always nice to have more apple dessert recipes on hand at this time of year <3
Sure is hard to pass up those pretty bags of apples at the market isn’t it? Got to find ways to use all that fruit! LOL at least, that’s my story.