This apple pie mochi cake is about to be your secret weapon for potlucks and last-minute gatherings. By using entire packages and cans, this foolproof dump and bake recipe is so simple that even the most reluctant bakers will feel like a pastry pro!
What if I told you could prep an incredibly delicious, crowd pleasing dessert in less than 10 minutes?
This quick and easy dessert combines beloved American apple pie flavors with the texture of Hawaiian butter mochi. Keep it simple and plain or choose to add a crunchy graham cracker crumble on top.
What Makes This Recipe Great
- Very little measuring
- chewy texture that’s different from typical sheet cakes
- Feeds a crowd (makes a 9×13-inch pan)
- Foolproof for beginners, reluctant bakers, etc.
- Easily swap out with a different fruit filling
- Perfect for potlucks, picnics, and holiday gatherings
Ingredient Breakdown
You’ll need 9 ingredients:
- 16 oz box Mochiko (sweet rice flour)
- Sugar
- Baking Powder
- Ground Cinnamon
- Salted Butter
- 12 oz can Evaporated Milk
- Eggs
- Vanilla Extract
- 20 oz can Apple Pie Filling
Mochiko (Sweet Rice Flour)
- Mochiko is actually a brand name (made by Koda Farms). It is so popular that “mochiko” has become synomous with sweet rice flour.
- Despite its name “sweet rice flour” doesn’t contain additional sugar. It simply refers to flour made from short-grain glutinous rice Unlike regular rice flour, mochiko becomes elastic and chewy when mixed with liquid and baked.
Sugar
- The sugar is flexible- use any combination of granulated and brown sugar as long as it totals 1 1/2 cups (300 grams). This amount creates a “cake that’s not too sweet.”
- My favorite blend is 1 cup white granulated sugar (200 g) with 1/2 cup dark brown sugar (100 g). This combination lends for a nice caramel note.
Evaporated Milk
- Evaporated milk is regular milk with about 60% of its water content removed. This results in a thicker, concentrated, slightly sweeter milk.
- Highly recommend you use evaporated milk, however, you may substitute equal amounts of regular milk.
Apple Pie Filling
- Canned apple pie filling is a convenient pantry staple! No need to peel, slice or pre-cook fresh apples, which saves you significant prep time. It is generally sold in 20-21 ounce cans.
- For best quality, use pie filling that lists “sliced apples” as the first ingredient. The remaining ingredients list should be limited including: water, sugar, cornstarch, and cinnamon.
Instructions
- Preheat oven and prep pan.
- Mix together dry ingredients.
- Mix together wet ingredients.
- Add wet ingredients to dry ingredients.
- Spread 2/3 of batter into prepared pan. Top with apple pie filling.
- Spread remaining 1/3 batter over filling.
- Bake and cool.
Variations
Add a Graham Cracker Crumb Topping
I designed this recipe for maximum simplicity, but when I polled my Instagram followers, they overwhelming voted for added crunch— and I couldn’t agree more!
The crunchy topping truly transforms this mochi cake. It’s an easy mixture of graham crackers, melted butter, sugar, and cinnamon mixed together.
Different Fruit
This works with other canned pie filling options. So far I’ve tried it with cherry and blueberry.
Baking Size Options
This apple pie mochi cake recipe may be baked in one 9×13-inch pan or two 8-inch square pans (or 9-inch square pans).
I don’t recommend baking this as muffins or cupcakes. It tends to dry out when baked in smaller portions.
Serving Suggestions
Serve warm from the oven for the ultimate gooey, chewy experience with slightly crispy edges. Enjoy at room temperature for a firmer, more sliceable texture that highlights the mochi’s bounce.
Enjoy on its own. Pairs well with coffee or tea. Elevate it with a scoop of vanilla ice cream or whipped cream.
Cut into small squares for potlucks, parties, and gatherings. The chewy texture makes them easy to eat by hand. Mochi cake travels well and doesn’t require immediate refrigeration- making it great for packing into lunchboxes!
Store leftovers in a covered container at room temperature for up to 24 hours. Store in the fridge for up four days for longer storage. Gently reheat before enjoying.
More Mochi Recipes
Apple Pie Mochi Cake
Ingredients
Cake:
- 16 oz box mochiko flour
- 1 ½ cup sugar (300 g), (granulated sugar or mix of white sugar and brown sugar)*
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt, plus addition for seasoning*
- 1 cup salted butter (227 g), melted
- 12 oz can evaporated milk
- 4 large eggs, room temp
- 2 teaspoon pure vanilla extract
- 20 oz can apple pie filling
Optional Crumble Topping:
- 1 ⅓ cup graham crackers (138 g), roughly ground (9 full crackers or 1 sleeve)
- 5 Tablespoon salted butter (70 g), melted
- 2 Tablespoon granulated sugar (25 g)
- ½ teaspoon ground cinnamon
- pinch kosher salt
Instructions
- Preheat oven to 350℉. Line 9×13-inch baking pan with parchment paper or generously grease with butter. Set aside.
- In a large bowl, whisk together dry ingredients -mochiko flour, sugar*, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together wet ingredients- melted butter, evaporated milk, eggs, and vanilla until well combined.
- Pour wet ingredients into dry ingredients. Mix well until smooth and there are no longer dry streaks of flour. Pour 2/3 of batter into prepared baking pan. Spread into an even layer.
- Distribute apple pie filling over batter*. Pour remaining 1/3 batter over filling. Spread remaining batter into an even layer.
- *Sprinkle optional graham cracker topping all over cake batter.
- Bake for 45-60 minutes in center rack of oven.
Optional Topping:
- Combine coarsely crushed graham crackers with melted butter, sugar, cinnamon, and salt until the mixture clumps together, then scatter evenly over the batter. (This makes enough for one 9×13 inch pan)
Notes
- Sugar: Use any combination of white granulated sugar, light brown sugar, or dark brown sugar. Total sugar should be 1 1/2 cups or 300 grams. This amount of sugar creates a “not too sweet” or “just sweet enough” cake. If you prefer a sweeter cake, you can up the sugar to a total of 2 cups or 400 grams.
- Evaporated milk is regular milk with a percentage of its moisture cooked out. You may sub in regular milk but this may result with a less rich, less sweet cake.
- *Canned pie filling should have apples listed as the first ingredient. Most canned pie filling is unsalted, season it with a pinch of salt to intensify the flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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