Caramel Apple Sheet Cake
This Caramel Apple Sheet Cake is the perfect Fall dessert! Delicious apple spice sheet cake soaked in caramel sauce and topped with caramel icing.
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Ingredients for Caramel Apple Sheet Cake:
- all purpose flour (using half whole wheat is REALLY good in this recipe too)
- baking powder/soda
- caramel sauce
- powdered sugar
Supplies Needed for This Recipe
- 10×15 jelly roll pan (9×13 is okay too, but adjust the baking time)
- large mixing bowls
- something to poke holes in the cake with, like a straw or wooden spoon handle
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- 1 1/4 cups sugar
- 15 ounces unsweetened applesauce
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 1 cup caramel sundae sauce
- 1/4 cup butter, melted
- 3 tbsp milk
- 1 ¾ cups powdered sugar
- 1/2 teaspoon vanilla
- 2 tbsp caramel sauce
- pinch of salt
Preheat the oven to 350ºF. Grease a 10x15 jelly roll pan with nonstick cooking spray.
Whisk together all of the cake ingredients (except for the caramel sauce) to form a smooth batter.
Pour the batter into the prepared pan. Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool for 5 minutes.
Poke holes all over the top of the cake and pour the caramel sauce over top, aiming to fill the holes as much as possible.
Let the cake cool to room temperature before icing.
Whisk together all of the the icing ingredients until smooth. Spread over the cake before serving.