Cozy, Gooey, and Protein-Packed
If apple pie and pancakes had a baby, this Apple Pie Breakfast Cake would be it — warm, fluffy, and downright irresistible. It’s basically an apple pie pancake cake layered with sticky, caramelized apples and topped with a creamy, high-protein cheesecake frosting. Think comfort food meets meal prep magic.
This isn’t your average breakfast bake. Each slice is thick, soft, and bursting with all the cozy fall flavors you’d expect from a classic apple pie — cinnamon, brown sugar, and vanilla bean — but with a boost of protein that makes it a wholesome start to your day. It’s the kind of recipe that makes your kitchen smell like a bakery, and you’ll find yourself sneaking forkfuls straight from the pan.
The best part? That apple pie filling. It’s made from scratch with crisp apples simmered until sticky and golden, creating the dreamiest layer between each fluffy bite of pancake cake. Once baked, it’s finished with a tangy yogurt and cream cheese frosting that ties everything together — rich, sweet, and perfectly balanced.
Whether you call it an apple pie protein cake, pancake cake with apple pie, or simply your new breakfast obsession, this one’s a keeper. Warm, comforting, and meal-prep-friendly, it’s like having dessert for breakfast — no regrets, just pure cozy satisfaction.
Macros Per Serving
401 Cal | 39g Carbs | 13g Fat | 30g Protein
Why You’ll Love This Recipe
If you’re the kind of person who craves something cozy and sweet for breakfast but still wants to hit your protein goals, this Apple Pie Breakfast Cake is about to become your go-to. It’s warm, nostalgic, and has that “fresh from the oven” vibe that makes mornings instantly better.
Here’s why you’ll be obsessed with this protein cake with apple pie filling:
- High-Protein Indulgence: With around 30g of protein per serving, this apple pie protein cake satisfies your sweet tooth while keeping you full and fueled all morning.
- Cozy Fall Flavors: Every bite tastes like a warm hug — packed with cinnamon, brown sugar, and soft, gooey apples that bring all the apple pie nostalgia.
- Meal Prep Friendly: This pancake cake with apple pie layers keeps perfectly in the fridge, making it ideal for prepping ahead and enjoying throughout the week.
- Moist and Fluffy Texture: It’s soft like a pancake, yet rich like a cake — the ultimate cross between breakfast and dessert.
- Healthier Sweet Fix: Naturally sweetened and made with wholesome ingredients, it’s proof that dessert-inspired breakfasts can be both nourishing and decadent.
- Beautifully Balanced: The tangy yogurt-cream cheese frosting pairs perfectly with the caramelized apple filling, making every bite melt-in-your-mouth delicious.
It’s the best of both worlds — indulgent enough to feel like a treat, but balanced enough to keep you on track. One bite and you’ll understand why this apple pie breakfast cake deserves a spot in your weekly rotation.
Key Ingredients for this Apple Pie Breakfast Cake
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Substitution Options
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**If there is a sub I haven’t mentioned above, it’s because I have not tested it and can’t speak for how well it would work for this recipe.
Equipment and Tools
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How to Make Your Apple Pie Breakfast Cake
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Recipe Card
Apple Pie Breakfast Cake
Ingredients
Apple Pie Filling:
- 325 g Apples of Choice
- 28 g Unsalted Butter (Vital Farms)
- 30 g Coconut or Brown Sugar (Big Tree Farms)
- 12 g Tapioca or Cornstarch (Bob’s Red Mill)
- 1 tsp Apple Pie Spice
Wet:
- 113 g Unsweetened Applesauce (Whole Foods)
- 150 g Large Brown Eggs (Vital Farms)
- 226 g 0% Milkfat Yogurt (Fage)
- 80 ml Nonfat Milk (Whole Foods)
- 5 ml Vanilla Extract (Nielsen Massey)
Dry:
- 60 g All-Purpose Flour (King Arthur)
- 47 g Vanilla Milkshake Protein Powder (Quest)
- Pinch of Salt
- 2 tsp Baking Powder
- 1 tsp Apple Pie Spice
- Olive Oil Spray
Vanilla Bean Frosting:
- 226 g 0% Milkfat Yogurt (Fage)
- 42.5 g Neufchâtel Cream Cheese (Philadelphia)
- 5 ml Vanilla Bean (Nielsen Massey)
- 7 g Cheesecake Instant Pudding Mix (Jello)
Instructions
Apple Pie Filling:
- Start by prepping your apples of choice. Wash and cut in to small cubes. You can peel them if you prefer but I don’t find that necessary. Set aside.325 g (2 whole) Apples of Choice
- In a large pan, melt your butter on low to medium heat. Then add in the sugar, tapioca flour, and apple pie spice. Give it a quick mix until all incorporated.28 g (2 tbsp) Unsalted Butter, 30 g (2.5 tbsp) Coconut or Brown Sugar, 12 g (1.5 tbsp) Tapioca or Cornstarch, 1 tsp Apple Pie Spice
- Toss in your cubed apples and coat in the mixture. Then add in your water and mix. Turn it down to low heat and cover with a lid to let it simmer down. Overtime, the mixture will start to thicken and get nice and gooey. Let it sit while you prep the rest.
Wet:
- In a large mixing bowl, add in all the wet ingredients and mix until smooth.113 g (0.5 cups) Unsweetened Applesauce, 150 g (3 whole) Large Brown Eggs, 226 g (1 cup) 0% Milkfat Yogurt, 80 ml (0.33 cups) Nonfat Milk, 5 ml (1 tsp) Vanilla Extract
Dry:
- Add the dry ingredients right on top and whisk to ensure there are not lumps.60 g (0.5 cups) All-Purpose Flour, 47 g (1.5 scoop) Vanilla Milkshake Protein Powder, Pinch of Salt, 2 tsp Baking Powder, 1 tsp Apple Pie Spice
- Grab an 7” or 8” springform cake pan and line the bottom with parchment paper. Then spray the bottom and the sides lightly with olive oil.Olive Oil Spray
- Pour in half the batter, then layer with 1/3rd of the apple pie filling, keeping more of the batter around the edges to hold it all in. Add the remaining batter and another 1/3rd filling.
- Bake at 350° for 30 minutes, and then cover with foil for another 10-15 minutes. Oven temperatures will vary so keep an eye on it and use a toothpick to ensure it is fully cooked.
Vanilla Bean Frosting:
- While that bakes, we’ll make our frosting. In a medium mixing bowl, add all the ingredients and use a hand mixer to whisk until thick and smooth.226 g (1 cup) 0% Milkfat Yogurt, 42.5 g (1.5 oz) Neufchâtel Cream Cheese, 5 ml (1 tsp) Vanilla Bean, 7 g (1.5 tsp) Cheesecake Instant Pudding Mix
- Once your cake has baked, let it cool for at least 30 minutes before adding the frosting in a thick and even layer. Leave a thicker layer around the edges for the apple pie.
- Add your remaining 1/3 apple pie filling to the center, cut into quarters and enjoy!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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DID YOU MAKE THIS RECIPE?
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Teresa Tran says
It’s so yummy
Ritisha Gupta says
I really loved creating this recipe and post for you; I hope you make it and enjoy it as much as I do. Please leave me a comment here and share your feedback with a star rating as well.