Apple Pie Mochi Cake

two versions of apple pie mochi butter cake on wire rack.

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This fusion dessert transforms Hawaiian butter mochi into an apple pie inspired treat. This easy recipe uses convenient pantry staples. Perfect for fall gatherings or when you're craving something unique yet simple to put together with minimal ingredients.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American, Hawaiian

Servings:

Author: Maryanne Cabrera

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 9x13-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 9x13 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