Gooey Apple Sheet Cake

"One of the best apple cakes around. It is very moist, keeps well, and has the 'icing' baked on. The topping is like a thin layer of cheesecake and is good when baked on a carrot cake too."
photo by SusieQusie photo by SusieQusie
photo by SusieQusie
photo by SusieQusie photo by SusieQusie
Ready In:
1 13x9 cake




  • Melt butter, stir in sugar and eggs.
  • Add flour and baking soda alternately with buttermilk, mixing well.
  • Fold in apples, raisins, and pecans.
  • Spread batter into well greased (or sprayed) 13 x 9 baking pan.
  • Topping: Mix and put on cake BEFORE baking.
  • Bake in a 350º oven for 45 minutes.

Questions & Replies

  1. When it says oatmeal, does it mean dry oats or cooked oats?


  1. Great tasting cake.. but man oh man is it UGLY.. lol.. The sides baked up and kind of caved in over the topping. It reminds me of the earthquake cake. It doesn't look nice.. but it sure tasted good! It was moist and VERY rich. It's a 'keeper'.
  2. I expected this to be like butter cakes-- it wasn't. But! This recipe is so delicious! This recipe received many compliments. There was nice carmelization and wonderful flavors. I followed other reviewers suggestions and doubled the apples, but I left out the raisins because I didn't have any on hand.
  3. I made four of these for a big party - doubled the recipe with no problem. For each recipe I doubled the apples, left out the raisens, made it in a sheet cake pan and everyone went crazy for it! I will make this again and again!
  4. I choose this cake recipe as a tribute to chef #372295 and it was unanimously voted _Best of Show_ at a recent get together with some sugar-hound friends. After reading the previous reviews, I tweaked the recipe a little: omitted the raisins and increased the apples to a _generous_ 2 cups using a combo of shredded Granny Smiths and Braeburns. I also used a touch more cinnamon and added 1/2 tsp of ground ginger and 1 tsp vanilla extract. The cake came together quickly after I got the apples all grated. For the topping, I used an electric mixer to thoroughly mix the room temp cream cheese and sugar then I beat in the eggs and stirred in the oatmeal. It poured smoothly atop the cake without any problem. I made sure to seal the edges (similar to a meringue) and the cake did not bubble up along the sides. Baking time was shorter than called for - about 30-35 minutes. It was hard to judge doneness so I watched until it started pulling away from the edges of the pan. I thought the whole thing was an unqualified success! This made a huge, moist cake that tasted sinful! Thanks for sharing your recipe!
  5. I dont know what I did wrong, but my version of this cake was inedible. The topping was was SO SWEET that it made me shudder. Thank goodness I tried it before taking the cake to work! I checked and double-checked the recipe and followed it exactly. I'm baffled, given the other rave reviews...I will say the cake part was good.


  1. no raisins, doubled the grated apples.



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