If there’s one dessert that makes people light up with joy, it’s funnel cake. Now, imagine combining that classic carnival treat with the comforting warmth of apple pie and the indulgent richness of a sundae. Yes, it’s a thing—and today, I’m sharing my recipe for a showstopping Apple Pie Funnel Cake Sundae that brings the best of all three worlds into one irresistible dessert. Crispy, golden funnel cakes are topped with warm cinnamon-spiced apple filling, creamy vanilla ice cream, and finished with a rich drizzle of caramel sauce. This is more than a dessert. It’s a memory-maker.

What is an Apple Pie Funnel Cake Sundae?

The Apple Pie Funnel Cake Sundae is a mashup of two beloved American treats: the classic funnel cake found at county fairs and carnivals, and the warm, cinnamon-laced apple pie that graces holiday tables. Instead of serving these separately, we stack them together into a sundae format—crispy base, warm fruity middle, and a cold, creamy top. It’s everything comforting and decadent about dessert wrapped into one wildly fun and satisfying dish.

Each component plays its role: the funnel cake is fried until it’s light and crisp, forming the base; the apple pie filling adds sweet, saucy warmth; vanilla ice cream provides cool creaminess; and the caramel ties everything together in a rich, buttery bow. It’s over-the-top in the best possible way.

Reasons to Love This Recipe

It’s crowd-pleasing. Whether you’re hosting a casual family night or an elaborate dinner party, this dessert never fails to wow.
It’s customizable. Use homemade or canned filling, your favorite ice cream, and drizzle as much or as little caramel as you like.
It’s nostalgic yet fresh. It brings together beloved classics in a way that feels new and exciting.
It’s surprisingly easy. No special equipment is required—just a pan, some oil, and a whisk.

What Does Apple Pie Funnel Cake Sundae Taste Like?

If you could capture the feeling of walking through a summer fair, with the scent of fried dough and caramel in the air, that’s what this dessert tastes like. The funnel cake is slightly crisp on the outside with a soft, airy interior. The apple pie filling is warm, cinnamon-rich, and deeply comforting. Then comes the silky vanilla ice cream—melting just slightly over the warm topping—and finally, a ribbon of caramel that adds the perfect touch of buttery sweetness. The contrast of hot and cold, crunchy and creamy, sweet and spiced, makes every bite addictive.

Benefits of Making Apple Pie Funnel Cake Sundae at Home

There’s something deeply satisfying about taking a dish that usually requires a food truck or carnival stand and making it from scratch in your own kitchen. Here’s why it’s worth doing:

You control the quality of ingredients—choose organic apples, premium ice cream, or homemade caramel if you like.
It’s cost-effective compared to buying similar desserts at restaurants or events.
It sparks joy—seriously, everyone lights up when they see it come out.
Great for involving kids—they can help assemble their own sundaes, choosing toppings and even shapes for the funnel cakes.
It makes any moment feel like a celebration—even Tuesday night.

Ingredients (Serves 4 Generous Sundaes)

For the Funnel Cakes:

2 large eggs
1 cup milk
1 tablespoon granulated sugar
1¼ cups all-purpose flour
½ teaspoon baking powder
Pinch of salt
Oil for frying (vegetable or canola)

For the Toppings:

1½ cups cinnamon apple pie filling (homemade or canned)
Vanilla ice cream or soft serve
Caramel sauce (store-bought or homemade)
Powdered sugar for dusting

Tools You’ll Need

Medium mixing bowl
Whisk
Measuring cups and spoons
Large skillet or deep frying pan
Squeeze bottle, piping bag, or measuring cup for pouring batter
Slotted spoon or tongs for flipping
Paper towels for draining excess oil
Plates for serving

Ingredient Additions and Substitutions

Apple Pie Filling: You can use store-bought for ease, but a homemade filling made with sautéed apples, brown sugar, cinnamon, and a touch of lemon juice adds incredible depth.
Ice Cream: Swap vanilla for cinnamon, butter pecan, or dulce de leche for a flavor twist.
Caramel Sauce: Homemade salted caramel is divine here, but you can also use chocolate sauce or even a drizzle of maple syrup.
Garnishes: Try crushed graham crackers, toasted pecans, or a sprinkle of cinnamon sugar.
Fruit Options: Use cherry, peach, or berry pie filling instead of apple to create your own version.

Step-by-Step Instructions

Step 1: Make the Funnel Cake Batter

In a medium bowl, whisk together the eggs, milk, and granulated sugar until combined. Add flour, baking powder, and a pinch of salt. Whisk until the batter is smooth and free of lumps. Let the batter rest for 5 to 10 minutes while you heat your oil.

Step 2: Heat the Oil

In a large skillet or deep frying pan, heat 1½ inches of oil over medium heat. You’re aiming for 350°F (175°C). If you don’t have a thermometer, test it by dropping in a tiny bit of batter—it should sizzle and rise to the surface immediately.

Step 3: Fry the Funnel Cakes

Pour the batter into a squeeze bottle, piping bag, or carefully drizzle using a spoon or measuring cup. Drizzle in a circular, swirling motion to create a classic funnel cake shape. Fry each side for about 1–2 minutes or until golden brown. Flip carefully with tongs or a slotted spoon. Remove and drain on paper towels, then dust lightly with powdered sugar while still warm.

Step 4: Warm the Apple Pie Filling

In a saucepan or microwave-safe dish, gently heat your apple pie filling until it’s bubbling and saucy. Stir occasionally to prevent scorching.

Step 5: Assemble the Sundaes

On each plate, place a warm funnel cake. Top with a generous spoonful of hot apple pie filling. Add a scoop (or two!) of vanilla ice cream, then drizzle with caramel sauce. Optional but highly recommended: sprinkle on a little cinnamon or crushed graham crackers for extra crunch and flair.

What to Serve with Your Funnel Cake Sundae

While this dish truly stands on its own, here are a few pairings that elevate the experience:

A mug of chai or cinnamon-spiced coffee
A chilled glass of apple cider
A fresh fruit salad to balance the richness
Light, creamy whipped topping for extra indulgence
Warmed spiced rum or bourbon glaze for an adult twist

Tips for Making Perfect Funnel Cakes

Maintain oil temperature: Consistent heat is crucial to getting that perfect crispy texture. If your cakes are absorbing too much oil, the temperature is too low.
Don’t overmix the batter: Just whisk until smooth. Overmixing can make your funnel cakes dense.
Use fresh oil: Old oil can make your cakes taste off or greasy.
Drain properly: Place your funnel cakes on a paper towel-lined rack right after frying to keep them crisp.
Make mini versions: Smaller cakes fry faster and are easier to portion—perfect for parties!

Storage Instructions

Funnel cakes can be stored at room temperature in an airtight container for up to 1 day. To reheat, use an oven or toaster oven at 350°F for 5–7 minutes to revive crispness.
Apple filling can be stored in the fridge for up to 5 days. Reheat before serving.
Fully assembled sundaes should be enjoyed immediately—ice cream melts quickly, and the texture won’t hold.

Frequently Asked Questions (FAQ)

Can I make the funnel cakes ahead of time?
Yes! Prepare and fry the funnel cakes in advance, then reheat them in the oven right before assembling the sundaes.

Can I use a different fruit filling?
Absolutely. This recipe works beautifully with cherry, peach, or blueberry fillings too. For a tropical twist, try pineapple!

Can I bake the funnel cakes instead of frying?
Funnel cakes are traditionally fried for a reason. Baking won’t give you the same crispy texture. If you’re avoiding frying, try a baked donut base instead.

What if I don’t have a squeeze bottle?
No problem. You can use a piping bag, or even a large spoon or measuring cup—just drizzle slowly and carefully into the oil.

Is this recipe gluten-free?
Not as written, but you can substitute a 1:1 gluten-free flour blend with good results. Be sure to check all labels for hidden gluten sources.

Final Thoughts

This Apple Pie Funnel Cake Sundae is one of those rare desserts that’s as fun to make as it is to eat. It brings together the thrill of the fair with the warmth of homemade apple pie, layered into an unforgettable sundae that’s sure to leave everyone at the table smiling. Whether you’re serving this on a cozy fall evening, during the holidays, or just because your week needed a little extra sweetness, it’s a surefire way to make the moment memorable.

Craving even more dessert inspiration? You’ll love these:

Dolly Parton’s 5-Ingredient Casserole – Not a dessert, but a comforting, quick dinner to follow a sweet treat.
Tres Leches Mazapán Cake – A dreamy, nutty, creamy cake that melts in your mouth.
Piña Colada Cake – Tropical, sweet, and perfect for summer gatherings.

Let’s See Your Sundae Creations

If you try this recipe, I’d love to see what you create. Leave a review, snap a photo, and share it on Pinterest or your favorite social platform. Tag me so I can cheer you on—because honestly, seeing your kitchen creations is the best part of sharing mine.

Nutritional Information (Per Serving, Approximate)

Calories: 540
Fat: 26g
Carbohydrates: 68g
Sugar: 34g
Protein: 7g

Apple Pie Funnel Cake Sundae Recipe: A Fairground Favorite with a Cozy Twist

Author: Sam

Print Recipe

Description

This Apple Pie Funnel Cake Sundae combines two nostalgic favorites into one unforgettable dessert. Crispy, golden funnel cake is topped with warm cinnamon apple pie filling, creamy vanilla ice cream, and rich caramel sauce. It’s cozy, crowd-pleasing, and perfect for anytime you want to bring the magic of the fair right into your kitchen. Make it fresh and serve it warm—this one’s a total showstopper!

Ingredients

Scale

Serves 4

For the Funnel Cakes:

2 large eggs
1 cup milk
1 tablespoon granulated sugar
1¼ cups all-purpose flour
½ teaspoon baking powder
Pinch of salt
Oil for frying (vegetable or canola)

For the Toppings:

1½ cups cinnamon apple pie filling (homemade or canned)
Vanilla soft serve or scoopable vanilla ice cream
Caramel sauce (store-bought or homemade)
Powdered sugar (for dusting)

Instructions

Make the batter:
In a medium mixing bowl, whisk together eggs, milk, and sugar. Add flour, baking powder, and salt. Whisk until smooth and lump-free. Let the batter rest for 5–10 minutes.
Heat the oil:
In a large skillet or deep frying pan, heat about 1½ inches of oil over medium heat until it reaches 350°F (175°C).
Fry the funnel cakes:
Pour the batter into a squeeze bottle, piping bag, or carefully drizzle using a spoon. Drizzle into the hot oil in a circular, web-like motion. Fry each side for 1–2 minutes until golden brown. Remove with tongs or a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm.
Warm the apple filling:
Heat the cinnamon apple pie filling in a saucepan or microwave until warm and saucy.

Assemble the sundaes:
Place one funnel cake on each plate. Spoon warm apple pie filling on top. Add a scoop of vanilla ice cream. Drizzle generously with caramel sauce. Serve immediately and enjoy every bite!

Notes

Don’t have a squeeze bottle? A piping bag or even a spoon will work—just drizzle slowly into the oil.
Make your own apple pie filling for extra flavor, or use canned for convenience.
Try topping with crushed graham crackers, toasted nuts, or a pinch of cinnamon for added texture.
Funnel cakes are best eaten fresh but can be reheated in the oven at 350°F for a few minutes.

Want to try a twist? This also works great with cherry, peach, or blueberry pie fillings!