Applesauce Bundt Cake

This applesauce bundt cake is a delightful moist cake that is loaded with warm caramel and apple flavors.

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This mouth-watering applesauce bundt cake is deliciously spiced and has a perfectly moist texture. The delightful cake is made with tart applesauce and drizzled with a sweet caramel glaze that is the perfect way to enjoy the flavor of apples all year long. We’re proud to partner with Musselman’s Apple Sauce to bring you this original dessert recipe.

Applesauce Bundt Cake Ingredients

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The texture of this cake is moist and soft, with a deliciously sweet aroma of cinnamon and apples.

Infused throughout with caramel sauce, this cake offers the perfect combination of flavors to satisfy your sweet tooth.

You’ll need:

• 3 cups of all-purpose flour
• 1 tablespoon of apple pie spice blend
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 3 eggs, room temperature
• 1¾ cups of Musselman’s Applesauce
• 1½ cups of light brown sugar, firmly packed
• 1 cup of vegetable oil
• ½ cup of granulated sugar
• 1 tablespoon of vanilla extract
• 1¼ cups of your favorite store-bought salted caramel sauce, divided into ¾ cup and ½ cup

PRO TIP:

If you do not want to buy a large jar of Musselman’s applesauce for this recipe, you can use 2 (6-ounce) Big Cups for kids.

They are sold as a four-pack which you find canned fruits at your grocery store. You can save the other 2 cups for future recipes or send them in your child’s school lunch.

Substitutions And Additions

CARAMEL SAUCE: If you would like to make your caramel sauce from scratch, check out our caramel sauce recipe here. Make sure you warm it up slightly if it isn’t easily pourable.

APPLE PIE SPICE: If you do not have an apple pie spice blend, you can substitute that with a mixture of 2¼ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.

OIL: If you do not have vegetable oil, canola or avocado oil will work just as well in this applesauce cake recipe. You want to make sure it is a light and neutral oil.

Coconut or olive oil will NOT work for this recipe as they will impart too much of their flavor to the cake, and it will not be as delicious.

How To Make This Applesauce Bundt Cake Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 12-cup bundt pan with baker’s spray. Set it aside.

STEP TWO: In a medium bowl, add the all-purpose flour, apple pie spice blend, baking powder, baking soda, and salt. Stir to combine.

STEP THREE: In a large bowl, add the eggs, Musselman’s applesauce, light brown sugar, vegetable oil, granulated sugar, and vanilla extract. 

STEP FOUR: Using an electric mixer on medium speed, mix the wet ingredients for 1 minute. 

STEP FIVE: Add half the flour mixture to the wet ingredients and mix for 30 seconds.

Add the remaining half of the flour mixture to the bowl and mix for an additional 30 seconds or until the batter is smooth and all the flour has been incorporated.

You will want to scrape down the sides and bottom of the bowl to ensure that the cake batter is evenly mixed.

STEP SIX: Pour batter into the prepared pan and bake the cake for 45 minutes or until golden brown and a toothpick or cake tester inserted comes out clean. 

STEP SEVEN: Once your cake has been baked, using a long toothpick or wooden skewer, poke a lot of little holes all over the top of the cake, which, once flipped out of the bundt pan, will actually be the bottom of your cake.

STEP EIGHT: With the ¾ cup of caramel sauce, you will very slowly drizzle it onto the warm cake, allowing the caramel sauce to soak into all the tiny holes.

You can use a spoon to gently ease any standing caramel sauce into all the holes.

STEP NINE: Let the cake cool in the bundt pan for 30 to 45 minutes before flipping it onto a serving plate.

You will want to make sure that all the caramel sauce has soaked into the cake before removing it from the pan.

STEP TEN: Once you have plated your applesauce bundt cake, you can take your reserved ½ cup caramel sauce and drizzle it over the top of the cake for garnish.

You may need to re-warm the caramel sauce if it has cooled too much and has started to firm up, making it too thick to pour. You can easily do this in the microwave for 15 to 20 seconds.

How To Serve

This delicious applesauce cake is the perfect dessert to serve when you welcome company. It looks beautiful and tastes as delicious as it looks.

Add a scoop of vanilla ice cream on the side with a little extra drizzle of caramel sauce right before serving.

For more tasty recipes made with applesauce, our applesauce cake and applesauce cookies are two of our favorites.

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Storage

We’ve got you covered with some easy storage tips to ensure your cake stays fresh.

IN THE FRIDGE: You can store your spiced applesauce cake in a covered container in the refrigerator for up to 5 days.

I do not suggest leaving it out at room temperature for more than 24 hours, as the caramel will make the cake too soggy. 

IN THE FREEZER: Once the cake has cooled, you can wrap it in plastic wrap and then in a large Ziploc bag. It will keep in the freezer for up to three months.

This amazing applesauce bundt cake is one of the moistest cakes you’ll ever have, thanks to the caramel sauce that is soaked into the cake once it is baked. A slice of this divine cake is perfect for dessert or an afternoon snack, along with a cup of tea or coffee.

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Applesauce Bundt Cake

5 from 82 votes

This applesauce bundt cake is a delightful moist cake that is loaded with warm caramel and apple flavors.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

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Ingredients

  

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Cake

• 3 cups all-purpose flour
• 1 tablespoon apple pie spice blend
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 eggs, room temperature
• 1¾ cups Musselman’s Applesauce
• 1½ cups light brown sugar, firmly packed
• 1 cup vegetable oil
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 1¼ cups of your favorite store-bought salted caramel sauce

Instructions

 

Cake

• Preheat oven to 350°F. Spray a 12-cup bundt pan with baker’s spray. Set aside.
• In a medium bowl, add the all-purpose flour, apple pie spice blend, baking powder, baking soda, and salt. Stir to combine.
• In a large mixing bowl, add the eggs, Musselman’s applesauce, light brown sugar, vegetable oil, granulated sugar, and vanilla extract.
• Using a handheld mixer on medium speed, mix the wet ingredients for 1 minute.
• To the wet ingredients, add half the flour mixture and mix for 30 seconds. Add the remaining half of the flour mixture to the bowl and mix for an additional 30 seconds or until the batter is smooth and all the flour has been incorporated. You will want to scrape down the sides and bottom of the bowl to ensure that the batter is evenly mixed. Do not overmix, or you will get a dense cake.
• Pour the batter into the prepared bundt pan and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
• Once your cake has been baked, using a long toothpick or wooden skewer, poke a lot of little holes all over the top of the cake (which once flipped out of the pan will actually be the bottom of your cake).
• With ¾ cup caramel sauce, you will very slowly drizzle it onto the cake, allowing the caramel sauce to soak into all the tiny holes. You can use a spoon to gently ease any standing caramel sauce into all the little holes.
• Allow the cake to cool in the bundt pan for 30 to 45 minutes before flipping it onto a serving plate. You will want to make sure that all the caramel sauce has soaked into the cake before removing it from the pan.
• Once you have plated your applesauce bundt cake, you can take your reserved ½ cup caramel sauce and drizzle it over the top of the cake for garnish. You may need to re-warm the caramel sauce if it has cooled too much and has started to firm up, making it too thick to pour. You can easily do this in the microwave for 15 to 20 seconds.

Notes

• If you do not want to buy a large jar of Musselman’s applesauce for this recipe, you can use 2 (6-ounce) Big Cups for kids. They are sold as a four pack where you find canned fruits at your grocery store. You can save the other 2 cups for future recipes or send them in your child’s school lunch.
• When measuring your brown sugar, make sure to pack it into the dry measuring cup. This ensures an accurate measurement. You do not need to do this with granulated (white) sugar.
• Do not overmix, or you will get a dense and tough cake.
• Bundt pans vary, so the baking time will vary accordingly. If you have a heavier bundt pan, it will take slightly longer for the cake to bake. If your pan is lighter and thinner, it will take less time. Make sure to test for doneness with a toothpick or cake tester.

• If you do not wish to either soak your cake with the caramel or garnish the top with it, you can store your remaining caramel sauce in a sealed jar, in the refrigerator, for up to a month. It makes a wonderful ice cream topping. You will want to remove the lid and microwave it for 15-30 seconds to warm it up enough to make it pourable before use.

Nutrition

Calories: 420kcal | Carbohydrates: 81g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 412mg | Potassium: 193mg | Fiber: 1g | Sugar: 55g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

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