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5 from 8 votes

Apple Sheet Cake

Easy, one bowl apple sheet cake that's topped with a stovetop caramel icing!
Prep Time20 mins
Cook Time43 mins
Total Time1 hr 3 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 393kcal


For the cake

  • 2 1/3 cups (276g) all-purpose flour
  • 1 cup (107 g) packed light brown sugar
  • cups (132 g) granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 large eggs at room temperature
  • 1/2 cup (1 stick, 113 g) unsalted butter softened
  • 4 cups peeled, cored, finely chopped apples tossed in 1 tablespoon lemon juice
  • 1 cup (113 g) diced, toasted pecans

For the icing

  • 7 tablespoons (100 g) unsalted butter
  • ½ cup (107 g) packed light brown sugar
  • ¼ teaspoon salt
  • ¼ cup (60 ml) milk
  • 1 ¾ cups (200g) confectioners' sugar sifted
  • 1 teaspoon vanilla extract


  • Position a rack in the center of the oven and preheat the oven to 325°F. Lightly grease a 9" x 13" pan with non-stick cooking spray.
  • Mix ingredients together. In a large mixing bowl, stir together flour, brown sugar, sugar, baking soda, salt, cinnamon, ginger, and nutmeg until a crumbly mixture is formed.
  • Add the apples and nuts. Stir in with wooden spoon or spatula, the apples and pecans until a thick, smooth batter is formed, about 3 minutes.
  • Bake the cake. Spread the batter in the prepared pan smoothing the top with a spatula. Bake the cake for 45 minutes until a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Remove the cake from the oven and place it on a wire rack to cool while you prepare the frosting.
  • Make the frosting. In a large saucepan, melt the butter over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar begins to melt and the mixture becomes fairly smooth. Stir in the milk and bring to a boil. Remove from the heat and allow to cool for 10 minutes. If your saucepan isn't big enough, you may need to transfer to a large mixing bowl before adding the sugar in the next step.
  • Stir in the confectioners' sugar into the saucepan, then add the vanilla extract. Whisk until everything is thoroughly combined. The frosting can set quickly, so be sure to stir quickly!
  • Pour the warm frosting onto the cake(s), spreading it over the entire surface.


  • Storage: This cake will last several days at room temperature, just make sure to properly cover the cake. Or you can store in the fridge, but it might dry it out a bit. 
  • Freezing: You can also freeze cake slices for up to 3 months. Just thaw at room temperature before serving. 
  • Layer Cake: You can also bake this cake in two 8-inch round cake pans. Bake the round cakes for about 38 minutes. 
  • Apples - I love using Granny Smith, Honeycrisp, or Cortland apples for baking but you can use other varieties as well. I do recommend that you peel and then thinly dice so they can easily fit inside the dough.
  • Pecans - I recommend toasting the pecans before hand. I place mine on a baking sheet and toast in a 350oF oven for about 7-8 minutes, and then after they cool chop them up. You can also use another nut like walnuts!


Calories: 393kcal | Carbohydrates: 61g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 300mg | Potassium: 123mg | Fiber: 2g | Sugar: 45g | Vitamin A: 385IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg