This applesauce bundt cake is a delightful moist cake that is loaded with warm caramel and apple flavors.
Prep Time15 minutesmins
Cook Time45 minutesmins
Cool Time30 minutesmins
Total Time1 hourhr30 minutesmins
Keyword: Applesauce Bundt Cake Recipe
1tablespoonapple pie spice blend
1½cupslight brown sugar,firmly packed
Homemade Caramel Sauce
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 your ¾ cup warm 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. You can easily do this in the microwave for 15 to 20 seconds.
In a very clean, 3-quart saucepan, add the granulated sugar and water. With your heat on medium-high, cook the sugar and water for 5 to 6 minutes. Do not disturb, or stir, the sugar until it starts to get a light gold color.
Once your sugar starts to get a little golden in color, you can very gently stir it with a whisk to prevent hot spots in your caramel and cook it for another 2 to 3 minutes. Make sure you are stirring every few seconds until your sugar reaches a medium gold color. Watch your caramel sauce very closely at this point, as it can go from light to burnt very quickly. Turn off the heat.
Add the heavy cream and whisk until it is incorporated. Be careful as your caramel will bubble up rapidly.
Once your heavy cream is fully incorporated, add the butter and whisk until the butter has fully incorporated into the caramel.
Finally, add the vanilla extract and salt. Stir to combine.
You will have about 1 ¼ cups of caramel sauce. Transfer ½ cup to a small liquid measuring cup to save for a decorative drizzle on the top of the cake.
You will use the remaining ¾ cup caramel sauce to soak into the applesauce cake while it is warm. See step 8 above
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.
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.