Applesauce Cake

This is a simple applesauce cake with just a handful of ingredients. It's moist and fluffy and sure to be a new favorite!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 420kcal

Author Karly Campbell

Ingredients

1 15 ounce box Spice Cake mix
1 1/4 cups cinnamon applesauce
1/4 cup melted butter
1/3 cup milk
3 large 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 35-40 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. Once butter begins to foam, whisk constantly so that you can see the color of the butter underneath the foam. Continue cooking until butter begins to turn a deep golden brown.
Remove from the heat and whisk in the powdered sugar until smooth.
Drizzle the glaze over the top of the cake.
Let sit for 15 minutes for the glaze to firm up before serving.
Store in the refrigerator, tightly covered, for up to 3 days.

Notes

Cake Mix: We prefer to use a spice cake mix for this recipe, but you could also use a yellow cake mix and add 1-2 tablespoons, depending on preference, of apple pie spice to the batter.

Bundt Pan: Be sure to liberally grease your pan. We use softened butter and rub it in every nook and cranny with our fingers and then dust flour all over the pan. This will ensure you cake doesn't stick.

Applesauce: I love the extra burst of cinnamon in cinnamon applesauce, but feel free to use plain, unsweetened applesauce if that's what you have on hand.

Browned Butter: Be sure to whisk constantly once the butter starts to foam so that you can keep an eye on the liquid butter under the foam. It goes from golden to burnt very quickly. If burnt, throw it out and start again. Do not be tempted to add vanilla to the glaze - it will break and get clumpy.

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