Apple Crack Bars {Gluten Free}

by Katie on December 4, 2013

These apple bars are SO delicious. They just keep you coming back for more.

Don’t believe me? Ask my mom. She is in love with them. I’ve made them a few times for family get together this fall because she LOVES them.

I found the recipe at Gluten Free on a Shoestring and I must say that her blog and cookbooks (affiliate link) have been a lifesaver for me since going gluten free. I’ve not tried a recipe of hers that hasn’t been awesome!

These bars have almost a pudding like texture to them with a nice bottom crust. They are really moist. It’s hard to describe them except to say they are delicious!

The recipe calls for a gluten free cake mix (I used Betty Crocker), but I’m guessing these would be great with a regular cake mix if you aren’t a fellow gluten free eater. I’ve not tried them that way, but there are all kinds of similar recipes on the internet that use a regular cake mix. So I would give it a try.

Apple Crack Bars


  • 2 cups chunky applesauce (homemade or store bought will work), plus more for drizzling
  • 1 can sweetened condensed milk
  • 4 eggs, beaten
  • 1 cup sugar
  • 4 teaspoons apple pie spice (plus more for sprinkling)
  • 1 box gluten-free yellow cake mix (15 to 16 ounces) (or regular cake mix)
  • 2 sticks unsalted butter, melted and cooled


  1. Preheat the oven to 350. Grease a 9x13 pan (I prefer using 2-8x8 pans because I think it cooks better that way).
  2. In a medium-sized bowl add the applesauce, condensed milk, eggs, sugar and apple pie spice. Beat until combined. Add about 1/3 of the dry cake mix to the mixture and stir well. Pour the mixture into the prepared pan.
  3. Sprinkle the rest of the dry cake mix on top, and smooth so the cake mix covers the top equally. Pour the melted butter evenly on top of the cake. Sprinkle on a bit more apple pie spice and drop a few spoonfuls of applesauce on top of the cake. Cover the pan with foil.
  4. Place the cake in the preheated oven. Bake for 20 minutes. Uncover and bake until the cake has begun to pull away slightly from the side of the pan and is set on top (another 10 to 12 minutes). Longer if baked in a 9x13 pan. Remove from the oven and allow to cool completely before serving.

Recipe slightly adapted from Gluten Free on a Shoestring

{ 4 comments… read them below or add one }

Misty December 7, 2013 at 10:48 am

These look absolutely delicious. I can’t wait to try them out. Ry and I are making a recipe book for her teacher for Christmas including all of your gluten free recipes since she is starting her journey. Thank you for all these GF recipes.


Katie December 10, 2013 at 10:31 am

Aww, that’s so sweet! She will love it!!


Misty February 8, 2014 at 10:44 am

As you know, I made these for our dear friends last night. With 5 kiddos at the house and all of them picky eaters, I must admit… I was nervous! But when Ry, my baker, says “It’s the best dessert we’ve made”, you can call it a winner!!!

Yummy!!! Everyone should try this!!!


Katie February 8, 2014 at 12:55 pm

Thanks for making them for us! And I was pleasantly surprised when they all loved them :) Now if you could just get them to all eat soup – LOL!


Leave a Comment

CommentLuv badge

Previous post:

Next post: