Applesauce cake is so simple to make and is just so moist and full of apple flavor!
Well, I did it again.
I made a cake. That didn’t suck.
I don’t know what’s going on with me, but suddenly cake is a thing that I’m capable of baking. I mean, if you’ve been following along for any length of time, you know that cake has always been hit or miss for me. But lately? Like, within the last year or two, I’ve been pretty darn good at cakes.
Now, don’t get me wrong. I’ll still completely ruin a perfectly good recipe for a straight yellow cake or chocolate cake. I can’t make those. I’m sorry. I’d be happy to prepare you the most perfect coffee cake to ever exist, but don’t expect a normal birthday cake. No, not even if it’s made with a cake mix. I’ll overbake it. Or overmix it. Or overflow it in the oven.
So, I got creative and I made you this applesauce cake recipe. It actually came out perfect on my first try, which was a miracle, but I tested a second time just to be sure it wasn’t a fluke. It was not a fluke. This cake is heavenly.
It’s nice and moist from the applesauce. It’s perfectly spiced, because I started with a box of spice mix. It’s topped with a browned butter glaze, because I’m no dummy.
Basically, you’re going to want to make this and serve it to every single person you’d like to impress. Because they will be impressed. It’s goooooood.
If you’re into apples, you should also check out my applesauce muffins (topped with streusel, because mama don’t play)! Orrrr, for more cake ideas, I recommend my pumpkin crunch cake or chocolate pound cake.
Oh, and if you’re scared of bundt cakes, because they stick…yeah. Me too. They terrify me. I’ve been having really good luck with this bundt pan. Give it a try! I haven’t had a failure yet.
- 1 18.25 ounce Spice Cake mix
- 1 1/4 cups cinnamon applesauce
- 1/4 cup melted butter
- 1/3 cup milk
- 4 eggs
- 1/2 cup butter
- 1 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a bundt pan.
Add cake mix, applesauce, melted butter, milk, and eggs to the bowl of a mixer and beat until well combined, about 2 minutes.
Pour batter into prepared bundt pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes in the pan before flipping onto a cake plate. Cool completely before glazing.
To prepare the glaze, melt the butter in a small sauce pan over medium heat. Continue cooking until butter begins to turn a golden brown. Butter will foam.
Remove from the heat and whisk in the powdered sugar until smooth.
Drizzle the glaze over the top of the cake.
Store in the refrigerator, tightly covered, for up to 3 days.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.