Applesauce Cake

"This is a cake my mom used to make when I was growing up. It's very moist and delicious all by itself, but even yummier with a dollop of whipped cream!"
photo by AlAriel photo by AlAriel
photo by AlAriel
photo by 2jowluv photo by 2jowluv
photo by tazdevilfan photo by tazdevilfan
photo by 2jowluv photo by 2jowluv
photo by Joan R. photo by Joan R.
Ready In:
1hr 10mins




  • Preheat oven to 350 degrees.
  • Grease a 9x13 baking dish.
  • Combine all ingredients; pour in prepared pan.
  • Bake 60-65 minutes or until done.

Questions & Replies

default avatar
  1. merosenberry
    Can this cake be frozen? I was thinking of freezing half of the cake.
  2. Sherrie W.
    Can you substitute brown sugar for white sugar ?
  3. Amber C.
    Why can't I print any recipes?
  4. Rebecca D.
    Can I make this in a Bundt pan?
  5. Penny D.
    Can this be made in a Bundy pan?


  1. Zuzu88
    I created an account here just to tell you how much I love this recipe! I've made it three times in the past two weeks and my roommates are still requesting more! It's moist, flavorful and perfect! p.s. added some ginger for extra spice.
  2. Mary N.
    I thought this was a very good simple cake. Very moist. My cake started burning after 40 minutes though so I would check your cake earlier than the 60 minutes given. (Maybe it was just my oven.) I thought it needed something more so I made a frosting to spread on it. Thank you for the recipe! I'm sure I will use all the time!
  3. 2jowluv
    Really good snack cake. I've made applesauce cake with walnuts and light frosting before, but this recipe is simply lovely. Not crumbly but not dense or heavy. Just right. Thank u Kater **see my tweak, albeit not much.
    • Review photo by 2jowluv
  4. ToxicTeacaakes
    Man. This cake is ROCKIN'. I remember eating something like this when I as a child... I remember it tasted like apples and had a texture similar to lemon squares... This is as close as I think I'll ever get! BEST CAKE EVER. I';m a firm believer in making a recipe according to the ink first, but sadly I didn't have any raisins. I love it my family loves it. This is going in my vault back at home base. Thanks again! I'm gonna make this again and tell you what I did differently. (And rate it again with five stars. Why not.)
  5. char027
    This one of my favorite cakes to bake. I find that it bakes beautifully in a Bundt pan. Then I make a ginger glaze to drizzle over it. Looks and tastes great!


  1. ammoseley72
    I used 1/2 cup of cane sugar, 1/2 cup honey. Plenty sweet for me and very soft and moist, a little bounce to it as you cut (OK, OK, I cut into it while it was warm). I like it--even a little spicier than the last spice cake I made, and I liked that! I did use 1/2 tsp. Ceylon cinnamon and 1/4 tsp. Cassia. Um, and 1/4 tsp. nutmeg in place of 1/4 tsp. of the allspice. I just wanted it a little more spicy, alright?! But not cardamom spicy, that would've gone too far. Unless maybe I'd added some vanilla or rum extract...nah. I'm the one eating this, make your own!! I'm thinking it'll be better & more flavorful tomorrow.
  2. AlAriel
    I added the zest of one orange and used fresh OJ in place of water. I also used ginger in place of allspice since I didn't have any. I made a cinnamon cream cheese frosting and topped with chopped walnuts and cinnamon & sugar.
  3. 2jowluv
    Making this RIGHT NOW!!! But only had 1c cane sugar left, so also used 1c brown sugar. Also out of cinnamon, so substituted pumpkin spice and left out cloves. Topped with apple slices.. if I wasn't in such a hurry I would have made a lovely spiral but too tired for fancy LOL I'll check back in to let you all know how turned out
  4. Catievodicka
    (Forgot to give this recipe 5 stars in my review! Oops!) As for my tweaks: I substituted 1 C of the all-purpose-flour with oat flour. And I reduced the sugar by half and used 1/2 C granulated sugar and 1/2 C dark brown sugar. I used melted butter instead of oil. And I traded the water for buttermilk. Then I added 3/4 C of chopped pecans and 1/2 C of raisins. Baked for only 45 mins in metal 9" x 13" pan. FABULOUS!!!!!
  5. larry11215
    good and easy basic recipe. One and a half teaspoons of salt seems like too much , so used only one teaspoon... Still a little saltier than I would prefer, but I use less salt than most people do in general. Didn't have all spice so I used a teaspoon of ginger and another teaspoon of cinnamon. Ran out of all purpose flour so used two cups all-purpose and 1/2 cup whole wheat. Threw in some walnuts and raisins. I am very happy with the results. Will definitely make again. Next time I will try part white sugar and part brown sugar.



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