Apple Sheet Cake

16 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Easy Apple Cake is and easy sheet cake made with fresh apples and cinnamon topped with a homemade apple pie filling. Healthy breakfast variation included!

This new Cake Recipe is similar to the old traditional Armenian Apple Cake crossed with an Apple Pie. This Apple Sheet Cake is an easy, delicious dessert or breakfast option.

Apple Cake topped with Apple Pie Filling slice on plate


Surely this Apple Sheet Cake counts for a daily dose of apples! It’s packed with fresh apples and topped with even more apples (thanks to our Homemade Apple Pie Filling). This is the perfect cake for apple lovers and home cooks looking for an easy dessert for a special occasion or weeknight dinner.

This easy recipe is a one bowl recipe that has a cook time of less than hour. You’ll be cleaned up and ready to eat this delicious cake guilt free by the time it’s done cooling. The apple pie topping is optional, this moist cake is just as yummy without it!

Apple Cake is an old fashioned apple recipe that uses common pantry items and fresh apples. The apples are sliced thinly so they add moisture and tons of apple flavor in every bite. This dense, moist cake is an easy recipe for new home cooks, but is pretty enough for a special dinner.

Apple Sheet Cake is a fantastic potluck dessert that’s easy to make, baked in a large casserole dish, and can be at room temperature for days without the topping. Keep the apple pie topping warm on the side in a slow cooker so your cake doesn’t get soggy. 

You can also serve it for breakfast like a coffee cake with a cup of coffee and dusted with powdered sugar or brown sugar.

Just like apple pie, this cake goes perfectly with a scoop of Vanilla Ice Cream or Whipped Cream. Bake individual Apple Cakes in a cupcake pan for a moist cake on the go.

If you want to make this healthier or meal prep for to-go breakfast options we’ve got you covered!

Make this into a Healthier Breakfast Option:

If you want to make this into a more savory breakfast option:

  • Cut the sugar back to 1 cup, add in ½ cup applesauce. This will cut down on the sweetness which you don’t need so much of at breakfast.
  • Add in 1 cup of instant oats (rolled oats will absorb too much liquid) into the mix to make it more of a filling breakfast.
  • Slice into squares (not topped with the apple pie filling) and you can freeze individually. Microwave on half power for 1 minute to thaw. You can also bake into muffins (18-20 minutes).


Sheet Pan with Apple Cake


    • Fruits: Substitute other firmer fruits like pears, plums, or just ripe peaches. Make sure your peaches or plums aren’t too juicy. Fresh berries like blueberries or raspberries would taste great too!
    • Apples: The best baking apples are tart and firm. Use Granny Smith apples, Golden Delicious apples, Gala apples, or Honey Crisp apples for this cake.
    • French Apple Cake: Make this more like a French Apple Cake by adding a ¼ cup spiced rum and substituting ¾ cup brown sugar for the 2 cups sugar.
    • Bundt Pan: To make this an Apple Bundt Cake, pour batter into a well greased bundt pan and bake at 325 degrees for 60-65 minutes. You can also bake this cake in 2 cake pans or springform pans without any adjustments to cook time.
    • Cream Cheese: Add dollops of softened cream cheese to your Apple Cake batter for creamy, moist bites.
    • Toppings: Instead of Apple Pie filling, top your Apple Cake with Cream Cheese Frosting, powdered sugar. or cinnamon sugar.



  • Serve: Keep your Apple Cake with topping at room temperature for up to 2 hours before storing. Plain Apple Cake can be covered at room temperature for up to 3 days.
  • Store: Store the topping separate from the cake so it doesn’t get soggy. Refrigerate for up to 4 days in an airtight container.
  • Freeze: Freeze a cooled Apple Cake for up to 3 months covered in plastic wrap in an airtight container. The apple topping can be frozen separately for up to 6 months.

Apple Cake in silver baking pan with apple pie filling on top

Pin this recipe now to remember it later

Pin Recipe

Apple Sheet Cake

Easy Apple Cake is and easy sheet cake made with fresh apples and cinnamon topped with a homemade apple pie filling. Healthy breakfast variation included!
Yield 16 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , softened
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 cups fuji apples , peeled, cored and thinly sliced
  • 2 cups Apple Pie Filling , for topping, Homemade Recipe


  • Pre-heat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
  • To your stand mixer add the butter and sugar on high speed until light and fluffy, about 1-2 minutes.
  • Add the eggs one at a time then the vanilla extract until fully combined.
  • Sift together the flour, cinnamon, nutmeg, baking soda and salt.
  • Lower the stand mixer speed to low and add in the dry ingredients until just combined.
  • Stir in the apples gently then pour the batter into your baking pan.
  • Bake for 35-40 minutes, until lightly browned and a toothpick comes out clean.
  • Cool completely before topping with Apple Pie Filling (Homemade Recipe).


Stovetop Apple Pie Filling
  • 4 medium apples, peeled and cored
  • 3 tablespoons water
  • 2 tablespoons butter
  • 1 teaspoon ground cinnamon
  • ⅓ cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 tablespoons water
Melt butter and cinnamon in large saucepan over medium heat. Stir in apples, sugar, and 3 tablespoons water.
Cover and cook, stirring occasionally, for 5 minutes or until very slightly softened.
In a small dish combine cornstarch and 2 tablespoons water. Add to pan while stirring and continue to cook until apples are soft and filling is thickened.


Calories: 261kcal | Carbohydrates: 49g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 95mg | Potassium: 72mg | Fiber: 2g | Sugar: 32g | Vitamin A: 235IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Apple Sheet Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Mine didn’t turn out either. The butter and sugar were granular and the batter ended up very thick. The “cake” has a hard crust and gooey center. I am very disappointed.

  2. Wow, I don’t know what happened but this was a huge flop. Grant it I live at a 6200 ft. altitude, the creaming of the butter and sugar was dry, then adding the rest of the ingredients and then the apple, I only added 2 cups it looked like the 4 cups of apples was way too much. I know I have to reduce all leavening, but it barely rose at all and went over the edge of the pan. I hate this altitude and dry as a bone west state I’m in it makes baking difficult, any suggestions?

    1. I’m definitely not an expert when it comes to high altitude so I don’t really have suggestions. I’m sorry.

  3. This is one of the best apple cakes that I have ever tried. I will definitely be making this again and again since my kids are raving for it!

    1. I’ve not tested it but usually you have to add more eggs with almond flour as a substitute. You may need to play around with the recipe to find the exact amount. Good luck!