Name: Caramel Apple Sheet Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 eggs; 1 cup vegetable oil; 1 3/4 cups sugar; 2 1/4 cups self-rising flour; 1 teaspoon vanilla; 3 cups chopped apples, peeled (e.g., Granny Smith or Honeycrisp); 1 cup chopped pecans; 1 teaspoon cinnamon; 1/3 cup butter; 2/3 cup dark brown sugar, firmly packed; 1/3 cup milk; 3 cups powdered sugar; 1 teaspoon vanilla; Pecan halves, optional (for topping)

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A moist, spiced sheet cake loaded with tender apples and crunchy pecans, topped with a luscious caramel icing—this caramel apple sheet cake brings all the cozy fall flavors into one irresistible dessert. It’s the kind of cake I like to bake when the leaves start changing and I want something sweet, rich, and comforting.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 eggs

1 cup vegetable oil

1 ¾ cups sugar

2 ¼ cups self-rising flour

1 teaspoon vanilla

3 cups chopped apples, peeled

1 cup chopped pecans

1 teaspoon cinnamon

For the caramel icing:

⅓ cup butter

⅔ cup dark brown sugar, firmly packed

⅓ cup milk

3 cups powdered sugar

1 teaspoon vanilla

Pecan halves, optional

Directions

I preheat the oven to 300°F (150°C) and grease a 13x9-inch baking pan.

In a large bowl, I beat the eggs, then mix in the oil and sugar until well blended.

I stir in the self-rising flour, vanilla, cinnamon, apples, and chopped pecans, blending everything thoroughly.

I pour the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until the cake starts pulling away from the edges of the pan. I let it cool completely.

For the icing, I melt the butter over medium-low heat in a saucepan, then stir in the brown sugar and cook for about 2 minutes.

I add the milk and bring the mixture to a gentle boil, stirring constantly.

I remove the pan from the heat, stir in the powdered sugar gradually, and finish it off with vanilla.

Once the cake is cool, I spread the icing over the top. If it gets too thick, I just add a splash of milk to smooth it out. Optional: I like to top it with pecan halves for extra flair.

Servings and timing

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Servings: 12

Calories: Approximately 380 kcal per serving

Variations

I sometimes swap out the pecans for walnuts or leave them out entirely if I want a nut-free version. For a deeper spice flavor, I add a pinch of nutmeg or cloves to the batter. If I’m short on time, I use store-bought caramel sauce as a shortcut for the icing—it’s not the same, but it works in a pinch.

Storage/Reheating

I store leftovers covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. When I want to reheat a slice, I pop it in the microwave for about 15–20 seconds—just enough to warm the caramel and soften the cake. For longer storage, I freeze slices individually and thaw them at room temp or microwave them when I’m ready to enjoy.

FAQs

What kind of apples work best for this cake?

I like using firm, tart apples like Granny Smith or Honeycrisp. They hold their shape and balance the sweetness of the cake and caramel icing.

Can I use all-purpose flour instead of self-rising?

Yes, I can make my own self-rising flour by combining 2 ¼ cups all-purpose flour with 3 ⅜ teaspoons baking powder and ¾ teaspoon salt.

Can I make this cake ahead of time?

Definitely. I often bake it a day in advance and ice it once it’s completely cool. It actually tastes even better the next day.

What’s the best way to chop the apples?

I peel and dice them into small, even chunks so they distribute well throughout the batter and cook evenly in the oven.

Can I make this cake without nuts?

Absolutely. I just skip the pecans if I need a nut-free dessert—it still turns out moist and flavorful.

Conclusion

This caramel apple sheet cake is one of those desserts I keep coming back to. It’s easy, crowd-pleasing, and packed with those warm, nostalgic fall flavors I love. Whether it’s for a holiday table or a casual treat, it always hits the spot.

Recipe:

Caramel Apple Sheet Cake

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Author: Cheryl
Total Time: 1 hour 25 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This moist and flavorful Caramel Apple Sheet Cake is the perfect fall dessert—loaded with fresh apples, crunchy pecans, warm spices, and topped with a rich caramel icing. Easy to make in a 13x9 pan, it’s ideal for potlucks, holiday gatherings, or cozy evenings in. A crowd-pleasing treat full of nostalgic autumn flavors.

Instructions

Preheat oven to 300°F (150°C). Grease a 13x9-inch baking pan.
In a large bowl, beat eggs. Mix in oil and sugar until well combined.
Stir in self-rising flour, vanilla, cinnamon, chopped apples, and pecans until blended.
Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until the cake pulls away from the edges. Let cool completely.
For icing, melt butter in a saucepan over medium-low heat. Stir in brown sugar and cook for 2 minutes.
Add milk, bring to a gentle boil while stirring constantly. Remove from heat.
Gradually stir in powdered sugar and vanilla.
Spread icing over the cooled cake. If needed, thin with a splash of milk. Garnish with pecan halves if desired.