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Never Fail Applesauce Spice Cake

"You need just one bowl and one pan while preparing this quick and delicious spice cake with applesauce and pecans."
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servings 448 cals
Original recipe yields 18 servings (1 - 9 x 13 inch cake)


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 145
  1. 163 Ratings

Most helpful positive review

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...

Most helpful critical review

Just okay ... I've had better.

Most helpful
Most positive
Least positive

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...

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....

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, alt...

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 wit...

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 Thanksgiv...

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.

This cake is moist and delicious - a complete crowd pleaser. I had to leave out the walnuts because I can't eat them and was going to substitute pecans but realized I had none, so that will be m...

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

This was pretty good and it is very easy to daughter and boyfriend made this cake (under my supervision) with good results. My daughter really liked this cake. However, I did omit th...