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.
Applesauce Cake
Ingredients
- 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
Instructions
- 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.
- Serve immediately.
- Store in the refrigerator, tightly covered, for up to 3 days.
Lynn L. says
It’s in the oven now, very easy and smells good. Can’t wait to eat it.
Ron says
I found this site on a fluke chance but have loved every article and every recipe. T hank you Karly. Rc
Karly says
Thanks, Ron!
Jake Tyler says
Oh I think the cake is great, Karly! And the pics look gorgeous too! Love them both!
Karly says
Thanks so much, Jake!
Margot says
This looks amazing! Nothing better than apple and cinnamon combo 🙂
Carlee says
Mmmm! This would be a great pie alternative for Thanksgiving!
Joanne says
I love a good spice cake, and have not had any for a long time. Time to change that!
Katerina Seigel says
Okay this literally looks like a dream!! I love the way you used applesauce, you’re so innovative!
Karr says
I lived such a deprived childhood back in the early 60’s – early 70’s. My Dad was having horrible problems with rotting flesh that 4 different dermatologists couldn’t treat. Out of desperation, he went to an old coot to see if he could do anything. He took one look at his skin condition and said to him, “You are allergic to milk, eggs, and chocolate.”
That created a major nightmare for my Mom, because virtually EVERYTHING has milk or eggs in it. I bet you didn’t know even many hot dog brands contain powdered milk. Remember now, we didn’t have the internet back then so Mom had a tough time finding recipes devoid of eggs and dairy products.
As luck would have it, she found a recipe for applesauce cake made from scratch that didn’t require milk or eggs. We had that every night for dessert or jello w/o whipped cream. What did that all mean to me? We never had ice cream in the freezer, no hot dogs in the fridge, and no eggs, pancakes, or waffles for breakfast. G-R-R-R!!! I grew to despise eating oatmeal every morning and I never wanted to see another applesauce cake as long as I lived.
Within two months of being on his restricted diet, Dad looked human again. The old coot knew what he was talking about! If Dad cheated (intentionally or unintentionally) he would flair up for about a week. Think about his challenge when eating out.
I would love to share that recipe with you if I can track it down again. Interestingly, he was not allergic to peanuts.
Karly says
Oh goodness, I bet that was tough on your mama! I can’t imagine trying to figure out allergy friendly recipes without some guidance from the internet!!
Cathy | whatshouldimakefor.com says
you would never know that cakes aren’t your strong suit because this looks just beautiful. clearly you’ve turned a corner with this one!
Karly says
Thanks, Cathy!
Julie Evink says
Ahhh the dreaded flip and pray of the bundt cake! HEHE! This looks amazing and did you say Browned Butter? YUM!
Robyn Stone | Add a Pinch says
Karly – This looks delicious! That frosting is calling me! xo