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
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!