Cake Pan Apple Bars with Frosting
Most desserts baked in a 9×13 cake pan are a party hit. Fresh Apple Bars with frosting are no exception. Sprinkle with pecans and serve!
What are the best apples for apple bars or apple cake? Granny Smiths are my usual go-to for their firmness and tart taste, but you can use any tart apples, like Gala and Honeycrisp.
Apple Bars with Frosting
For me, a “tart” apple dessert just screams fall – and is so good for the months of October and November. But we also love this Cake Pan Apple Bars with icing for any winter holiday! And if you love salted caramel, try this apple cake recipe.
Why we love this Cake Pan Apple Bars with Frosting
This recipe is so much easier than making a whole pie, so bring this to your next party! This easy apple squares recipe uses a basic from-scratch cake batter, mixed with apple slices, for a wonderful, moist cake.
You can use regular butter cream frosting or cream cheese frosting.
We also love this recipe, because when I don’t have time to whip up an apple pie, this cake is quick and easy! And don’t miss our homemade apple pie filling recipe!
Gather these ingredients for this apple cake
- Tart apples: Use Granny Smith, Gala, or Honeycrisp
- Sugar
- Eggs
- Oil
- Salt
- Vanilla
- Flour
- Baking soda
- Cinnamon
- Cardamom
Buttercream Frosting
- Butter
- Powdered sugar
- Vanilla
- Salt
- Half-and-half
- Toasted pecans, chopped (garnish)
How to make Apple Bars with frosting
Here’s a summary of how to make these delicious treats. (Scroll down to the printable recipe card.)
- Prepare a 9×13 cake pan with either cooking spray or butter.
- Combine apples and sugar and mix together; set aside.
- Beat eggs and then add in oil and vanilla. Mix all dry ingredients together in a large bowl and then sift into the egg mixture.
- Add apple/sugar mixture and stir until apples partially break down.
- Pour cake batter into the cake pan and bake. The cake will still be very moist.
Make the frosting:
- Allow the cake to cool before frosting.
- Whip all ingredients until light and airy.
- Spread evenly over the cake.
How do you serve?
Sprinkle with chopped pecans and serve!
These bars make an excellent fall dessert. We like to cut the squares and serve on a large platter. Or, just set out the 9×13 cake on the table and let everyone serve themselves! It’s a great potluck dessert.
How to store
Allow bars to cool completely, then store in an airtight container or wrap individually in plastic wrap.
On the counter: up to 2 days
In the fridge: up to 5 days
How to freeze
Freeze the cake up to 2 months – unfrosted. Thaw overnight in the fridge and bring to room temperature before frosting and serving.
More apple desserts:
Banana Split Honeycrisp Apple Nachos
Apple Pear Crumble without Oats
So again, you might just enjoy these apple bars even more than a traditional slice of apple pie!
Enjoy!
Get the Recipe:
Cake Pan Apple Bars with frosting
Ingredients
Buttercream Frosting:
- 6 tablespoons butter
- ¾ pound powdered sugar, about 2 ¾ cups
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 3½ tablespoons half-and-half
- ½ cup toasted pecans, chopped (garnish)
Instructions
- Preheat oven to 350 F. Prepare a 9x13 cake pan with either cooking spray or butter.
- Combine apples and sugar and mix together; set aside.
- Beat eggs for 20 seconds, and then add in oil and vanilla. Mix all dry ingredients together in a large bowl and then sift into the egg mixture.
- Add apple/sugar mixture and stir until apples partially break down.
- Pour cake batter into prepared 9x13-inch pan. Bake at 350 F for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
- Cake will still be very moist. Allow it to cool before frosting.
Frosting:
- Whip all ingredients until light and airy. Allow the cake to cool before applying frosting.
- Sprinkle with chopped pecans.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
WOW!!! This is so good, better than any apple cake recipe I’ve ever made and I’ve made some good ones. My neighbor brought over a box of apples from a really old tree on their property that hasn’t produced fruit in over 5 years, they’re almost white with a blush of pink, so beautiful and TART – the most tart apples I’ve ever eaten and I grew up in apple country – Selah, Washington. We have no idea the variety, but I knew I needed a new recipe that would work better for a more sour apple. I followed recipe exactly, I did peel the apples (looks like the ones in the photo aren’t?) and I melted our home raised lard for the oil – we’re butchering again soon and I need to use up the leaf lard before I have a bunch more. I highly recommend this recipe, I think if you do use an apple that is on the sweeter side you’d want to cut the sugar by a 1/2 cup – but really just use a tart apple and you will be so impressed! LOVE the texture, I really think that’s my favorite part and don’t skip the pecans they’re very important. I made it yesterday and stuck it in the fridge today, it’s really moist so I think it’s best kept chilled. If I have any left after 5 days (doubtful) I’m going to freeze dry some little squares of it for Holiday gift giving. Thank you for an incredible recipe that will go in my physical recipe box – very few make it into it!