Caramel Apple Sheet Cake Recipes

Steps:

• Preheat oven to 350F; spray two 9 inch cake pans with nonstick baking spray. Cut out two circles from parchment paper to line bottom of cake pans; spray the paper with the nonstick baking spray.
• In a medium bowl, mix together the ingredients for the caramel layer until it resembles coarse crumbs. Divide the mixture up between the two pans pressing to the edges and 1/4 inch up the sides.
• Divide the pie filling between the two pans, spreading it out up to one inch from the edges.
• Prepare the cake mix according to packages directions, but add in the apple pie spice and ground ginger. Divide the batter up between the two pans and use a spatula to smooth it out.
• Bake for 35-40 minutes; cake will be golden browned and you might see some of the caramel oozing up the sides of the cakes. Remove pans to a wire rack and let cool for 10 minutes.
• When cooled, use a hot knife around the edges to make sure the caramel will not stick to the sides of the pan. Carefully flip the cakes onto a serving plate and peel off the parchment paper. Cut into 8 wedges and serve with a scoop of ice cream.

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray. In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool. In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well. Pour batter evenly into the prepared pan (batter will be loose.) Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool for 20 minutes. Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.) Pour icing over the cake while it's cooled, but still slightly warm. Allow to set for about 15-20 minutes. Slice into squares and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
• Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
• Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
• Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
• Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
• Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• For the cake: Whisk the oil and melted butter together in a large bowl. Add the brown sugar and granulated sugar and mix well to combine. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk to combine.
• Whisk the flour, cinnamon, ginger, baking powder and salt together in a medium bowl. Add half of the flour mixture to the large bowl and stir with a rubber spatula to combine. Add the buttermilk and mix to combine. Add the remaining flour mixture and stir to combine. Fold in the apples.
• Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
• Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until very light and fluffy, 4 to 5 minutes. Add the confectioners' sugar in two additions, mixing well between additions and scraping the sides of the bowl down. Beat in the vanilla, cinnamon and sour cream.
• Dollop the frosting over the top of the cooled cake and spread evenly. Serve immediately, or cover until ready to serve.