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Apple Cinnamon Sheet Cake

The perfect, no-fuss fall dessert, this Apple Cinnamon Sheet Cake is moist and full of apple flavor with the perfect amount of cinnamon.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 16 servings
Course: Dessert
Cuisine: American

Ingredients

Pastry:
  • Crisco® Original No-Stick Cooking Spray
  • 1 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup buttermilk
  • 2 cups plus 1 tablespoon Pillsbury BEST™ All Purpose Flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs lightly beaten
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups peeled chopped apples
Cinnamon Cream Cheese Frosting:
  • 8 oz cream cheese at room temperature
  • 1/4 cup butter at room temperature
  • 2 1/2 cups powdered sugar
  • 1 1/2 teaspoons cinnamon

Instructions

Cake:
    Cup of Yum
  1. HEAT oven to 375ºF. Spray a 9x13-inch baking dish with the Crisco No-Stick Cooking Spray.
  2. COMBINE Crisco shortening with buttermilk in a saucepan and heat until the Crisco shortening melts.
  3. COMBINE flour, sugar, baking soda, salt and cinnamon in a large bowl. Add eggs, sour cream, vanilla and beat just until combined. Slowly beat in the buttermilk mixture, beating just until combined.
  4. Fold in the apples.
  5. POUR batter into the prepared baking dish.
  6. BAKE until a tester inserted in the center comes out clean, 40-45 minutes. Cool completely.
Frosting:
  1. BEAT cream cheese and butter in a medium bowl until light and fluffy. Slowly add in the powdered sugar until combined. Add the cinnamon and beat the frosting for a minute or two, until light and smooth.
  2. FROST the cooled cake with the frosting.

Notes

  • This cake tastes great the day after it was made.