Never Fail Applesauce Spice Cake Recipe - Allrecipes.com
Never Fail Applesauce Spice Cake Recipe

Never Fail Applesauce Spice Cake

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"One bowl, one pan...quick and delicious."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings
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Directions

  1. Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
  2. Bake at 350 degrees F (175 degrees C) for 50 minutes.
  3. Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made it first with too much applesauce (to finish the jar I had), and it came out way too dense although my children loved it. When I made it a second time with the right amount of applesauce, the consistency was pefect. I also sprinkled the top with a sugar and cinnamon mixture before it baked and it made the cake look nice without any frosting.

 
Most Helpful Critical Review
Jan 03, 2004

Just okay ... I've had better.

 
Nov 16, 2005

Everyone LOVES this recipe! It alwasy comes out perfectly. May suggest slightly undercook by 1-2 minutes. Great for kids too...the cake itself is not overly sweet, and does not need icing, although is does taste yummy either way. Simple directions, basically...a no fail delicious cake.

 
Apr 28, 2003

WONDERFUL!! Quick, easy, moist and delicious. I cut the recipe in half -cooking for one- and used an 8" sq pan, baked for 40 min, but next time I'll probably use the full recipe and freeze half. I used a simple vanilla glaze and spread over a still warm cake. Even had some for breakfast this morning- after all it does contain fruit.

 
Oct 03, 2003

I forgot to add to my previous review - I omitted the nuts in the cake and added instead organic raisins soaked in rum for 24 hours. I also used maple frosting (confectioners sugar frosting with mostly cream cheese, a little bit of butter, a dab of milk and some maple flavoring.) A delicious combination!

 
Nov 27, 2007

Very moist and tasty. Instead of using a 9 x 13 pan, I filled 6 individual bundt pans plus 6 cupcakes and baked for about 20 minutes (till toothpick came out clean). I served this on Thanksgiving. See the photo of how the little cakes were decorated.

 
Mar 21, 2004

Very good cake. We liked the flavor of the cake and the nuts in the frosting. But the frosting was a little too sweet.

 
Apr 28, 2003

This was a very flavorful and tasty cake. I would definitely make it again. However, my cooking time differed drastically from the recipe. My cake was done in 25 minutes.

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 64 g
  • 21%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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