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Caramel Apple Sheet Cake

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  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 24
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Never underestimate what stirring cinnamon and applesauce into your batter can do for your cake game. To seal the deal, top with caramel-infused frosting, cinnamon apple chips and a drizzle of caramel. And then wait for the compliments – there will be many.
Updated Jun 30, 2017
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup water
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1 cup unsweetened applesauce


  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/4 cup plus 1 tablespoon caramel topping


  • 1/2 cup coarsely crushed cinnamon apple chips


  • 1
    Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, water, eggs and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in applesauce until mixed well; pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    In medium bowl, stir vanilla frosting and 1/4 cup caramel topping until well mixed. Frost cooled cake; drizzle with remaining 1 tablespoon caramel topping. Top with crushed apple chips. To serve, cut into 6 rows by 4 rows.

Expert Tips

  • tip 1
    Apple chips are sold in bags in a variety of flavors: plain, cinnamon and caramel.
  • tip 2
    If your caramel topping is too thick to drizzle, transfer to small microwavable bowl and microwave uncovered on High 10 to 20 seconds or until thin enough to drizzle.
  • tip 3
    For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.

Nutrition Information

No nutrition information available for this recipe
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