Caramel Apple Sheet Cake

Caramel Apple Sheet Cake… this delicious apple cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly!

Caramel Apple Sheet Cake... this cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly!

If I could tell you one fall dessert to make, this would be it!

This delicious apple cake is beyond moist and has caramel frosting infused in each and every bite. This cake literally melts in your mouth!

It makes enough to serve a crowd and is sure to be a huge hit with whoever tries it! We could not get enough of this cake! It is absolutely DIVINE!

Definitely put this on your must-make-fall-treats list! You will not regret it!

Caramel Apple Sheet Cake

This delicious apple cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24
Calories 295kcal


  • 2 cups flour plus 2 Tablespoons flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter
  • 1 cup water
  • 1/2 cup shortening
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups peeled and chopped green apples


  • 1/2 cup butter
  • 6 Tablespoons milk
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/8 cup caramel sauce I use caramel ice cream topping


  • In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
  • In medium sauce pan combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
  • Pour into a 15x13 inch greased jelly roll pan.
  • Bake at 400 degrees F for 20 minutes, or until toothpick comes out clean from center. Let cool for about 10-15 minutes.
  • While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.


Calories: 295kcal | Carbohydrates: 45g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 101mg | Potassium: 44mg | Fiber: 1g | Sugar: 36g | Vitamin A: 277IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!


Caramel Apple Sheet Cake... this cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Joan Hayes

    Wow Nikki, this truly looks so awesome! Apples are by far my favorite fruit, and once fall hits, I can never get enough of them in my desserts! Can't wait to make this!

  2. Melody

    Wow! Just wow!!! Can't wait to make this!!!

  3. Crystal

    So super delicious!! I bet it makes the whole house smell amazing while its baking. Can't wait to try it. Thanks for the recipe :)

  4. Shirley

    Would a different sized pan work?

    1. Holly


      Hi, I just baked this in a regular glass 13x9x2 pan, and it took about 13-14 extra minutes.

  5. Vicky

    In step 2, I believe shortening is listed but not listed as an ingredient. Maybe I missed something?? Looks good.

    1. Bernie

      It's there. The recipe calls for 1/2 cup of shortening.

    2. Heather Sanders


      It calls for a half a cup of shortening right after water

    3. Sandy

      Shortening is listed as the 6th ingredient

    4. Loraine Busch

      It is listed in the ingredients. It's #6

    5. Anne


      I made this today and it was sooooo good
      I will definitely make it many more times

  6. Vicky

    Never mind! LOL

  7. Christie

    i don't have that size pan....would a 9 x 13 work?

  8. Christine Cohen

    Do the apples need to be peeled?

    1. Chef in Training

      yes, peel the apples :)

  9. Gen

    This looks decadent. Does anyone know if it's possible to swap the shortening for more butter or oil? We can't do shortening here.

    Thanks a lot!

    1. Pam H

      I used coconut oil and used about 3/8 cup. I did have to bake the cake a little longer, something I typically do when making that exchange.

    2. Luanne Hutchison

      Shortening isn't lard, Crisco is vegetable shortening therefore clean.

  10. Gayle

    Can you bake these as cupcakes? If so, at what temp and how many minutes? Thanks ?

  11. Rhonda

    Hi! This looks soooo good! Probably dumb question, but did u use self rising flour? Thx!

    1. Chef in Training

      I used all purpose

    2. Shirley

      What is a jelly roll pan

    3. Jayne Trahan

      could canned apples be used?

    4. Barbara

      This is a wonderful fall receipt. Great for a crowd.

    5. carrie

      It's generally around 10x15 inches deeper than a standard cookie sheet. you use it when making sheet cakes or the thing cakes that you use to make roll cakes.

    6. Connie Carpenter

      A jelly roll pan is a 15 X 13 Cookie Sheet Pan.

    7. Helen

      It is like a cookie sheet with one inch high sides.

  12. Susie Cox

    Sounds delicious! I live in Ireland and have converted the quantities to weight, but am in a dilemma as to what apples to use. I have just picked 2 varieties from the garden: Bramley's, which are sour cooking apples and Beauty of Bath , which are sweet eating apples. They are both green! Which to

    1. Chef in Training

      Here green apples are more tart and used more for cooking and red apples are more sweet. I would go with your Bramley's. Please let me know how it turns out for you :) Hope that helps!

  13. Stephanie

    Roughly how many apples do you need for 2 cups? We're going to the orchard today, any other kind of apple work for this?

  14. Teresa Cranford

    This is a super wonderful cake!! Super easy to make. And oh so moist!!

  15. Debbie west

    No mention of self rising or all purpose flour. I assume all purpose? Am I right?

    1. Chef in Training

      yes all purpose

  16. Deb

    What do you use for shortening?

  17. Aileen


    Looks like a great dessert with Thanksgiving right around the corner ,I think it will go over great with my family!! I can't wait to make it and see what they think!!

  18. Linda J

    oh does this look wonderful or what! I'm making it as soon as I get some buttermilk on next store trip!

  19. Penny

    Can the buttermilk be substituted with regular milk?

    1. Carol

      Add a bit of vinegar to your milk, let sit . It will sour your milk.

  20. Kathy

    I'd add 1/2 tsp salt. I also used half vanilla and half almond extract, and added some chopped walnuts to the cake batter

  21. Georgia Sizemore

    Hey Nikki -This looks like a keeper - I have a supply of Apples - will be making very soon cause I love to bake and cook I love new recipes and I look forward to the taste Thank you

  22. sue Mccormack

    Could you use pears instead of apple

  23. Amanda

    How do you store this dessert? In the fridge or on the counter? Also, is it better served warm, room temp or chilled?

  24. Megan McCormack

    Would love to make this, today actually. Would another size pan work? Any recommendations

  25. JLA

    All Purpose flour????

    1. Chef in Training

      yes, all purpose flour :)

  26. Lauren

    I made this cake but it doesn't taste right. I am not sure what I did wrong but can I replace the shortening with oil?

  27. Shenaz

    I made this today and it was so good! I am definitely going to make it again

  28. Teresa

    Does this need to be refrigerated? Thanks, taste wonderful!

  29. Cheryl Clair

    How about using Carnation caramel sauce. Wouldn't that work?

  30. Kelsey Davidson

    Salted or Unsalted butter?

  31. Carol

    I only have red apples on hand can I use them?

  32. Nancy Chojnacki

    Most awesome cake ever, I put pecans in the frosting yum

  33. penny mcdougal

    I thought this looked delicious so I had to try it. After reading through the directions, I was confused. Why boil water with the shortening and butter? I followed my instincts and creamed the shortening and butter, omitting the water, then mixed in the sugar, eggs and vanilla. Gradually added the flour, cinnamon and baking soda, adding a bit of salt, and the buttermilk. Lastly stirring the apples in. My baking sheet is a bit smaller (15×10), but worked just fine. For the icing, I also followed my instincts and creamed the butter, then gradually added the powdered sugar, milk, vanilla and caramel sauce. I will be making it again, but will only use half the amount of sugar as I found it too sweet with 2 cups of sugar in the cake.

    1. EAW

      It's a sheet cake. Boiling the butter, water, shortening is standard for a sheet cake. The texture will be different if you cream it instead.

  34. Susan

    I love gifting home made treats- can't wait to make this!

  35. tina swilley


  36. Hannah Pearson


    I made this cake last week but as a gluten free version and it was A-MAZING!!!!! I'm making it again right now in cupcakes for a work event (non-gluten free!)

    Love this recipe and that I can make different dietary variations so easily!

  37. suretha

    Must I parboil the apples?

    1. Chef in Training

      no, no need :)

    2. Kelly Bianco

      If you don't parboil the apples - do they come out crunchy?

  38. Cory


    My wife and I made this last night for Boss's Day today. My entire office loved it. Had multiple people ask me for the recipe.
    This is my first time ever posting on a recipe website, so I think that speaks volumes to how much I enjoyed this dessert. And it was simple enough that I didn't feel overwhelmed helping out to make it.

  39. N A Jenkins

    Does this freeze well?

  40. Vanessa

    Delicious! I made this for my church small group last night and everyone loved it! Served with some ice cream along side. Great Fall dessert!

  41. Sharon J

    Can I use butter for shortening??? Sounds yummy!!!

  42. Running girl

    I'm not much of a baker (esp. if there's no chocolate in the recipe!) but I couldn't resist trying this! It's in the oven now!! But I'm not sure if I made it correctly--after boiling the ingredients, do you add the flour & everything else TO the saucepan---or add the saucepan mixture INTO the mixing bowl (flour mixture)? (don't laugh, I'm a wanna-be chef-in-training!!!)

    1. Chef in Training

      you add it to the flour mixture. So sorry for the confusion. I hope it turned out for you!

  43. Karen Gray

    Did you mean flour Mixture? it reads four...and could you make cupcakes from this?

    1. Chef in Training

      yes it is supposed to read flour mixture :) Thanks for catching that! and I haven't tried it as cupcakes yet. so sorry I am not of more help on that question.

  44. Shelia Groover

    Does this cake have to be refrigerated after baking? Going to make it tonight for tomorrow. Please reply soon. Thanks you....

  45. Carmel

    This recipe came out very wet and had a bland flavor.

    1. Carol

      Need any baking hard apple that is slightly tart. Not eating apple like Macintosh. This a variation of a chocolate Texas Sheet Cake.

  46. Cindu


    I have made this cake several times the last 2 months. EVERYONE RAVES about no matter where I take it. I make a caramel sauce using sweetened condensed milk and butter. After I add some of that to the frosting in drizzle the rest over the top of the cake.

    This is a great recipe especially for potlucks, bonfires, bereavement food..

  47. Dawn

    Are there any alterations for high altitude ?

  48. Margaret

    For those having issues with shortening, I would suggest something other than Crisco. Crisco is now made with palm oil (supposedly healthier) and it is not as smooth as it used to be. It's almost impossible to make a good pie crust with it now. Read the ingredient list. Most store brands do not contain palm oil. Just a suggestion.

  49. Pat Burks

    Do you use all purpose flour.?

    1. Chef in Training

      yes :)

  50. Elaine

    wonderful Apple cake it's a 10 plus !!

  51. PAtricia EDwards

    It sounds luscious...I think l will make this along with my. Pumpkin pies. Can not wait to try it!!!!

  52. Sylvia

    Didn't see a response as to whether you could substitute butter or oil for the shortening and also if you could use a 9x13 instead of the jelly roll pan. Thanks! Can't wait to try it.

  53. vicki scott


    This site is a piece of baking heaven.

  54. Jayne

    by shortening do you mean a solid shortening like crisco; or a liquid shortening like vegetable oil?

    1. Chef in Training

      solid shortening :)

  55. PAT

    I am making this for Thanksgiving on Thursday. I have to make it Tuesday because of a commitment on Wednesday. Should I refrigerate it? Can't wait to try it!

  56. Amy

    I made this tonight and added the frosting as directed. Is the frosting supposed to be runny? It's not looking like the picture, doesn't look white. Not sure what I did wrong, did as the recipe directed. Thank you

    1. Liz

      I have the same question. My frosting is very liquidy and never seemed to firm up. It is more like a wet glaze over the cake. It still tastes good but is messy. I wondered if it is meant to be runny?

    2. Chef in Training

      yes it is meant to be a warmer runnier frosting that seeps into the cake. I hope that helps :)

  57. Darla


    I just made your cake for Thanksgiving Day breakfast. (I found your cake on Pintrest.) I made it worth GF flour. But, I also bought GF canned apples. I drained the can and used the liquid for some of the water (and reduced the sugar a little too). I can't wait for it to come or of the oven. Thanks so much for sharing this sweet recipe!

  58. Sheryl B

    Oh wow! I made this as directed- it was EXTRA EXTRA tasty! Definitely adding this to the rotation.

    1. mike eastmnan

      Sheryl, how many apples did you us??

  59. Bill Hacketh

    How finely should I chop the apples? I like a mix of golden delicious and Granny Smith for my apple pies, I'd probably use the same combo in this cake.

  60. Dorothy Dillon

    Doesn't the hot water cook the flour ?

    1. LaDonna

      No -- most sheet cake recipes call for bringing shortening/butter with water to a boil before adding in to the dry ingredients.

  61. Jennie

    I can't find a 15X13 jelly roll pan! Any suggestions? What other size of pan would work the best?

    1. Michelle

      I used a shallow large baking sheet called "half sheet", it's a tad nigger than a jelly roll pan bit was filled to the top. Perfect size

    2. Michelle

      * bigger

    3. craftytammie

      I can't find one either, google came up with nothing for that size. I don't want to try the recipe in another size pan unless I know it will turn out, and don't have time to experiment with temps and times. Too bad, sounds like a yummy cake...

  62. E, Brown


    This is the only cake my grandson will eat. He requested it for Christmas!!

  63. Joyce gamble

    Sounds delish, will try it soon.

  64. Ginny


    Can it be put in a 9x13 pan if no jelly roll pan available

  65. Mrs sheila stait.


    Hi. What is meant by shortening, flour and what flour for this recipe.

    Thank you.


  66. Fun size wife


    Did my husband tell you to make this? It looks delicious, and I think it would disappear quickly!

  67. Barb

    5 would you adapt this recipe to be able to use a spice cake mix? Thanks in advance for your help.

  68. Lisa

    Do you really bake at 400??? Seems very hot for a cake

    1. LaDonna

      Sheet cakes are thinner and only require baking for a short time at a higher temp.

  69. Kate

    Can I use butter instead of shortening. I don't like the taste of shortening in any baking?

  70. Rachel Allred


    This is a wonderful sheet cake! Smells amazing as it cooks, and it taste delicious! Thanks for sharing!

  71. Chris


    This was not a great success. I could still taste the flour, and the amount of glaze on top was too much and too sweet - I scraped some off. The recipe looks so beautiful, and I love apple anything, but this is not one I would do again.

  72. Sandi

    Looks delish! Do you think this would freeze well?

  73. Bernice

    Can self rising flour be substituted for the all purpose flour? Recipe looks great !

  74. Walter Jones

    Where are the apples? I might be blind; but, I don't see them in the recipe.

    1. Chef in Training

      They are listed last in the recipe right before the frosting ingredients. Hope that helps :)

  75. Stella

    I just made this did not turn out at all, after I put the frosting on The cake

    Just tasted like sugar , I followed the directions but bombed out

  76. Susan Maddox

    I made the cake this morning. Taste delicious but a little too moist. Maybe I should have cooked it longer? Little less liquid? Different type of recipe.

    1. Carol

      Some sweeter Apple's have more moisture. The Texas sheetcake uses butter & chocolate. Look it up on disinterest. All variations seem to be equally good. Apple variation is new to me & should be good.

  77. Maggie


    This cake is amazing! I only used about a third of the icing and drizzled it over the top of the cake. Thank you for sharing!

    1. Carol

      I agree, prefer to halve the frosting. Just my preference.

  78. Sue


    I made this to take to a potluck and found it terribly disappointing. It looks wonderful but it's very sweet while tasting bland. Desperately needs at least 1/2 tsp salt to add depth and richness, even with salted butter. Also had issue with doneness-I like everything slightly underdone but this was too much so even for me. It has possibilities, but it's not quite there yet. I'm unlikely to make it again.

    1. Carol

      Use tart Apple's. Golden delicious is to sweet. My husband and I used to grow goldens. We had about 60 acres of golden and red delicious.

  79. Ivy

    This was beyond delicious! I made it for my family and they thought it was fabulous! I'll definitely make it again!

  80. Tara

    Do I have to use butter milk or can I use milk

  81. Leslie

    Hi there! This looks really good. I'd really rather not use shortening - can you help us inquiring minds know if we can just substitute more butter (or oil) instead? Thank you!

  82. BB

    Instead of using the 1/2 cup of shortening, can I use another 1/2 cup of butter? Thanks!

  83. Jody

    HELP!!! How do I print this recipe?????

    1. Chef in Training

      There is a print icon in the upper right hand corner of the recipe card. I hope this helps. Please let me know if you have any more questions :)

  84. Kim


    This cake was very easy to put together, but even without the icing it was far too sweet. It was, as promised, moist, but rather greasy. It did not hold together well enough to be eaten like a bar cake or brownie and needed to be served on a plate with a fork. I cut the apples slightly larger than a 1/4 inch dice, but they did not cook enough to be soft in the time it took the cake to cook. If I made it again, I would try cutting the sugar by 1 cup and increasing the flour by 1 cup.

  85. Deb Martin

    I found this to be extremely sweet. I wouldn't make it again and will probably toss the one I did make.

  86. Susan

    Would this freeze well?

  87. Michelle


    I made this last night. It was wonderful. I could eat the icing by the spoonfuls. I didn't have a jelly roll pan, so I put it in my casserole dish and baked it 20 min @ 400 and 10 min @ 350. It came out perfect. Light brown on top and very moist. Thank you fur sharing this recipe. I will make it again.

  88. Ebc

    Made this for the first time Saturday, and none left. People that don't eat sweets were standing with forks taking bites. Yummy delicious. Make sure to sift the powdered sugar in icing

  89. nancy


    i made this and took it to work it was amazing it was gone in no time

  90. Elaine

    As we speak I have an apple crisp in oven and my next project will be this recipe. Can't wait to try it.

  91. Tracy

    Reading through all of the comments, and wow..... good grief, people...can't you just make the dang cake and leave it at that? The author doesn't know if you can bake it in a 9x13 pan, or if you can substitute butter for shortening. If she did, she would have WRITTEN IT THAT WAY!!!! Can y'all just be happy with a recipe, as is? I feel like sometimes people ask questions just to get attention. If you want a different version, be a big girl and try it yourself and see how it works out. Sheesh. Amazing recipe, btw. Can't wait to give it a try!

    1. Dee Dee


      Maybe it would've been better had you tried the recipe and then reviewed it. But you are right it IS amazing and I will make it over and over again.



    I can't wait to make this bread. I love a moist bread and I really hope this is.



    People should read the recipe more than once and know what it says. Get out supplies needed. Makes it so much easlier

  94. Kerri


    I make cake all the time but I have never made a sheet cake before. Yesterday I went to a friend's house and picked three grocery bags full of apples so today I was on the hunt for apple recipes and this was on the top of my list. I am quite pleased with how well this cake turned out! I am at high altitude (6800 ft) and with such a small amount of baking soda I opted not to adjust the recipe. Next time I make this I think the only adjustment it will need is to reduce the sugar a bit. The one thing I did change was to use all butter rather than shortening. This cake turned out so moist it was almost like a pudding. I'm not sure if that is what the texture is supposed to be like, but my entire family loved this cake. Thanks for the recipe :)

  95. Linda


    Made this past weekend and it was delicious! It took my cake longer than the 20 minutes indicated to bake. Will definitely make again!

  96. Suzanne Isiorho


    Very good! Maybe a little less icing next time!

  97. Sherry Wadden

    I made this cake yesterday for today's Thanksgiving dinner. I followed your well thought out and very easy-to-follow instructions to the letter. It turned out perfectly! Some ate it with a fork, while others held it in their hands. It is moist and full of flavour. The apples were soft, yet still held their shape. Everyone loved it. This recipe is a keeper! Thank you so much for sharing it!

    1. Karyn

      What size pan did you use? Thanks!

  98. Joyce

    Do you remove from heat after comes to boil before adding flour mixture?

  99. Becky Gambino

    If I make this the night before ,do I need to refrigerate it over night?

  100. julie

    instead of white flour can it be made with almond flour???? and if so how much should I use??

  101. S


    Wow! I followed directions except used more butter and less shortning and added a pinch of salt and used a cookie sheet to bake. Frosting is great but I couldnt resist a drizzle of caramel. Plan to top all this sugar with good vanilla uce cream! This moist cake recipe is a keeper.

  102. Pam Connelly


    Just made this cake at husband's request. Yummy. This is definitely a keeper, already on the menu for Christmas day.

  103. Karyn

    This looks great! I'm going to try it for Thanksgiving but 15 x 13 doesn't appear to be a standard jelly roll pan size. Will 17 x 12 or 15 x 10 work? Thanks

  104. Janet


    DELICIOUS! So easy to make!

  105. Diane

    Does anyone know if this freezes well?

  106. Myra

    Made this cake per the instructions. I used Granny Smith apples. I am sorry to say that my cake did not measure up to the stellar reviews. It was way too sweet and we couldn't even taste the apples. We tried it again the next day as sometimes a sheet cake tastes better on day 2 than day 1. I ended up throwing it out. Sure wish it would have turned out as it sure sounded good.

  107. Susanne

    Do you have to use 1/2c. Shortening? What about just 1c. Butter?

  108. Randy

    This cake looks amazing, defiently will have to make asap

  109. Beverly


    The cake was really good but if I make it again I wouldn't put the icing on it. Or just drizzle caramel sauce .. It was so sweet and too much icing for it.. But it did make the house smell so good.

  110. Dee


    I do a lot of baking and followed recipe exactly. Very disappointed as it was very mushy and oily. The Flavor was good, although a bit too sweet. Would not make again. Discarded most of it.

  111. Mary Ann

    Can i use a 10×15 jelly roll pan instead? Would baking time be different? Thanks! Can't wait to make it..looks delicious!

  112. Mary-Jean McMillan


    I used a 17 x 11 cookie sheet and followed the same baking times as the recipe since the area of my pan was close to the same size as the recipe (in square inches). I may even check it a few minutes earlier next time as the edges were brown and pulling away from the pan, which was fine. Still very moist. I also used Honey Crisp apples since my husband doesn't like tart ones. There was no issue with them being too wet. The only other thing I did differently was to use 1/4 cup homemade caramel sauce as an 1/8 cup spread over that size cake just didn't seem like enough to me - lol. It was great. I will make this again. For those asking about storage. I made this the night before and covered it tightly with foil. Then I cut it into squares and brought to the party in Tupperware. I'll store any leftovers in the Tupperware on the counter. I'm sure refrigerating it would be fine as well. Would probably just make it firmer.

  113. Martha

    Very disappointed in this thought it was very bland.

  114. Jennifer Martin


    Just made this this morning. Very easy recipe. Letting it sit for now and will eat later.. Thanks for Sharing the recipe.

    1. Rosanne

      Can you grate the apples instead of chopping them?

  115. Kim


    Not only is this an incredibly easy dessert to make, it's full of flavor and incredibly moist. It was the ideal option for our pot-luck as it yielded many servings. Thank you for sharing this recipe. For any interested, I used King Arthur's Gluten Free Measure for Measure instead of regular flour so our GF guests could enjoy as well. Yum!

    1. Janell

      Can I freeze it and serve later.

  116. Krista


    I made this but it didn't turn out looking as pretty as yours. I don't think the glaze is right either, it was just too sweet combined with the cake. It was pretty easy to make though, but I wouldn't make it again.

  117. anne

    is the shorterening Crisco?

  118. Leah


    I made this today! It came together so easily and quickly. I used a quarter sheet pan, 18"x13" and it came out great. For added crunch and looks, I added Heath Bits of Brickle to the top. I had Honey Crisps on hand from a recent orchard trip and they cooked beautifully. People raved! Emailed the recipe to several people.

  119. Candice

    I just made this cake. It is delicious! I chopped my apples a little big for my liking. Next time (and there definitely will be a next time) I will dice the apples.

  120. Zoe

    Would this cut neatly into pieces? I have to take a dessert for 50 people and wonder how many pieces it would easily cut into and also if the pieces hold their shape when cut.

  121. Mary Lou

    Can I use canned apple pie filling instead of fresh apples

  122. Cynthia

    I have never heard of a 15 x 13 pan. Is this a typo?

  123. Ellen


    This is definitely a keeper for pot lucks. It was so good. But lots to eat so has to be when enough people around to help eat it up. I was pleasantly surprised and how good it was do to some bad comments. Not sure why - It was nice and moist but came out of the pan easily. I added chopped walnuts on half after frosting. I used the 13 x 15 pan and it came out perfect. This will be made again in January for our pot luck!

  124. Mary Ann Gaul

    I can’t see where you put in the quantity of apples.

  125. Rachel Stevens

    Had a Bible study group coming so when I saw this recipe I decided to try it!
    Turned out really good, thank you!! I used granny smith apples and had closer to
    3 cups so it evened out the sweetness! Only used 1/2 of the glaze and it was plenty.
    Got good reviews from the guests!!

    1. Rachel Stevens


      5 Stars!!

  126. Mrs. M.

    With all due respect, you have been asked
    Several times here whether butter can be substituted for the solid
    Shortening, I can’t find your definitive
    Respons. . Thank you.

    1. Chef in Training

      I have never tried substituting the shortening straight across. Typically butter can be a substitute for shortening but I do know butter has a tendency to provide a flatter result. If you try it, you will have to let me know how it works out for you. I imagine it will be fine, but can't give a definite answer as I have not tried it for myself yet.

  127. Mrs. M

    Is butter a good substitute for the solid shortening?

  128. nicole gracia

    Hi-Can this be made ahead of time and frozen for an event?

  129. pam lein

    what kind of shortening?

  130. Debbie

    I made this cake and used all butter and no shortening and it was delicious! When I make it again I will use 3 cups instead or 2 cups of apples. Also might try sprinkling with chopped walnuts!

  131. CJ

    I followed the recipe exactly and found this far too sweet and gummy. It left a film in my mouth and made me queasy after just a small slice. Not good at all.

  132. Denise Bosma

    This batter was pretty thin, I was afraid it wouldn't solitify . It sure did . I added extra vanilla and cinnamon for a stronger presents.

  133. Gwen

    Does the cake need to be refrigerated?

  134. Carrie LeBrun


    Do you refrigerate left overs or leave on counter in a container?

  135. Marilyn

    I just made this Cale and ACCIDENTALLY used baking powder instead of baking soda?!??☹️Do I throw it out and start over or do you think it will be okay this time?!?

  136. Linda

    Mine turned out soggy. I think I would wait unti the cake cooled completely before putting on the frosting. I waited 15 minutes.

  137. Yvonne

    Wow I can’t wait to try this recipe, I am salivating.

  138. Cindy


    This cake is scrumptious, I have tried many of your recipes and they are all excellent ?, my husband always complains that not enough fruit in cakes and rolls, I added 3 1/2 c chopped apples SOOOO GOOD THANKS FOR ANOTHER GREAT RECIPE

  139. Martha


    This was so good. I made it in a 9 x 13 pan. Loved it!

  140. Ann


    I consider myself to be a good cook. This recipe was a huge disappointment. It was very bland.....all I could taste was the flour.

  141. Char


    Everyone loved. Made for church luncheon asked if would make again.
    Very easy to make!!!

  142. Christine Moore

    Could I put a crumble on top while baking?

  143. Anne


    I made this today and ir was absolutely fabulous!
    It was so moist and tender. I will definitely make it many more times

  144. Nancy


    Just made this. And yes the house smelt amazing! But the icing is beyond sweet. I just scrapped so much off. I’d make it again, but half the icing recipe.

  145. Kathy


    Can this recipe be doubled to make a sheet cake?

  146. Katie

    could I use apple sauce? as a substitute for the apples

  147. Jenni

    The cake was excellent! Very moist. I do however think the glaze needs a work around, more Carmel flavor, less powdered sugar.

  148. Jacque Brown


    My bars were wet on the bottom, which made them soggy. It was a clearish liquid. I followed the recipe including using Granny Smith apples and boiled when I was told to. I read all the comments I didn’t see anyone else had this problem. The bar was solid just soggy bottom & not undercooked. Thank you for any help you can give me.

  149. Renee


    The frosting was way too sweet and the cake was just off. The texture wasn’t right for a sheet cake. No one in my family liked it at all . A real disappointment.