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.
Ingredients
For the cake:
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
For the caramel icing:
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)
Instructions
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Preheat oven to 300°F (150°C). Grease a 13x9-inch baking pan.
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In a large bowl, beat eggs. Mix in oil and sugar until well combined.
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Stir in self-rising flour, vanilla, cinnamon, chopped apples, and pecans until blended.
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Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until the cake pulls away from the edges. Let cool completely.
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For icing, melt butter in a saucepan over medium-low heat. Stir in brown sugar and cook for 2 minutes.
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Add milk, bring to a gentle boil while stirring constantly. Remove from heat.
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Gradually stir in powdered sugar and vanilla.
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Spread icing over the cooled cake. If needed, thin with a splash of milk. Garnish with pecan halves if desired.
Notes
Swap pecans with walnuts or omit for a nut-free version.
Add a pinch of nutmeg or cloves for extra spice.
Store-bought caramel sauce can be a time-saving alternative to homemade icing.
Store at room temperature (up to 3 days) or refrigerate (up to 5 days).
Reheat slices briefly in the microwave to warm the caramel.
Freeze individual slices for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 380 kcal
