This past Thanksgiving I made my first apple pie & was instantly obsessed with it. The warm caramel sauce, tart Granny Smith apples, & of course the flakey pie crust resulted in a delicious combination. So with my love for food hybrids in mind, I set out to create something using the same apple pie recipe I had already conquered. I came up with tons of ideas (I’m a total list girl), some of which will be in upcoming posts (stay tuned!) & the first which I decided to make, this recipe, the apple pie layered cake.

In the past I’ve done a lot with layered cakes: chocolate covered strawberry, funfetti, circus cookie, cotton candy…see told you I was a list person, & many more. This felt like an easy way to transition apple pie into another dessert concept. By replacing the flakey crust with soft caramel cakes, this made for one delicious apple pie cake.

As for the decorating, I kept it fairly simple. First, I layered one slice of cake followed by a layer of frosting & topped with caramel apple chunks. As I began layering the other slices on top I got a bit worried as the cake was beginning to ooze caramel sauce everywhere! Not a terrible problem to have but none-the-less, worrisome for a baker. As I topped off the final third layer of cake I realized the deconstructed, naked cake look was actually quite appetizing. It allows whoever is eating the cake (cough, cough me, myself, & I!) to see exactly the treat they’re in for. A few drops of frosting on top & some whole cinnamon sticks for decoration made this cake easy as pie (ha!) to create.