When I need a cozy, fuss-free dessert that still feels homemade, this applesauce cake with cake mix is one of my go-to recipes. It’s soft, tender, and super moist thanks to the applesauce. No one ever guesses it starts with a boxed mix! I’ve been making variations of this for years, especially in the fall, and it always hits the spot. By adding applesauce to cake mix, I cut back on the oil while adding natural sweetness and a subtle apple flavor I adore.
Super Moist Applesauce Cake
This easy applesauce cake is the perfect shortcut dessert. I use a boxed yellow cake mix to save time, but the real magic is in the doctoring. Applesauce doesn’t just make it moist, it also enhances the warm spice flavors and gives the cake a rich, homemade texture. It’s my favorite way to make store-bought mix taste like it’s made from scratch.
And trust me, the cinnamon brown sugar swirl baked right into the cake makes it extra special. You get that nostalgic spice flavor in every bite. Top it with my homemade cinnamon brown sugar frosting, and you’ve got a super moist applesauce cake that tastes like it came straight from a bakery.
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Choosing the Right Applesauce for Cake
When you’re adding applesauce to cake mix, I recommend sticking with unsweetened applesauce. Sweetened varieties can make the cake overly sugary and may throw off the texture. I always go for a smooth, no-sugar-added option to get that perfect balance of flavor and moisture. This little trick makes all the difference in achieving a bakery-worthy applesauce cake that everyone will rave about.
Applesauce Cake with Cake Mix Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Ingredients
For the Applesauce Cake
- 15.25 ounces yellow cake mix (1 box)*
- 1½ cups unsweetened applesauce **
- 3 large eggs room temperature
- ¼ cup vegetable oil
- ½ cup brown sugar
- 1 tablespoon ground cinnamon ***
- 3 tablespoons unsalted butter melted (⅜ stick)
For the Cinnamon Brown Sugar Frosting
- 2½ cups powdered sugar
- ½ cup unsalted butter slightly melted (1 stick)
- ⅓ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Instructions
For the Applesauce Cake
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- In a large bowl, using a whisk, beat the cake mix, unsweetened applesauce, eggs, and vegetable oil together until well mixed, about 2 minutes.15.25 ounces yellow cake mix, 1½ cups unsweetened applesauce, 3 large eggs, ¼ cup vegetable oil
- Pour the cake batter into the prepared baking pan. Set aside.
- In a separate small bowl, stir the brown sugar, ground cinnamon, and melted butter together until well mixed.½ cup brown sugar, 1 tablespoon ground cinnamon, 3 tablespoons unsalted butter
- Use a spoon to place small scoops of this brown sugar mixture evenly around the top of the cake.
- Use a table knife to swirl this brown sugar mixture into the cake batter until it looks well combined.
- Place cake in oven and bake for 26-27 minutes, or until a toothpick inserted in middle comes out clean. The top of the cake should look lightly brown.
- Let cake cool completely before frosting.
For the Cinnamon Brown Sugar Frosting
- In a large bowl, using a hand mixer, beat (on high) the powdered sugar, butter, brown sugar, vanilla extract, and ground cinnamon together until light and fluffy, about 5 minutes.2½ cups powdered sugar, ½ cup unsalted butter, ⅓ cup brown sugar, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon
- Use a spatula to evenly coat top of cake with frosting.
- Slice cake and serve.
Notes
- If you have a kitchen scale, use it! It’ll give you the most accurate measurements for the most desirable results. Don’t have a scale? No worries! Just use the spoon-and-level method for measuring.
- This recipe needs the extra moisture from the applesauce in order to work properly. You won’t have the same result if you use diced fresh apples.
- Feel free to fold some chopped pecans or walnuts into the batter.
- You’ll want to mix the brown sugar, cinnamon, and melted butter swirl together just before you need it. You want the butter still to be melted (when mixed with the other swirl ingredients) so that the mixture swirls easily into the cake batter.
How to Make Applesauce Cake Step-by-Step
Prep: Gather the list of ingredients for this applesauce cake recipe. Preheat your oven to 350°F, then spray a 9×13-inch baking pan with nonstick spray and set it aside. Bring the eggs to room temperature, and slightly melt the butter for the frosting.
Mix the Batter: In a large bowl, using a whisk, beat 15.25 ounces (1 box) of yellow cake mix, 1½ cups of unsweetened applesauce, 3 large room-temperature eggs, and ¼ cup vegetable oil together until well mixed, about 2 minutes. Pour the cake batter into the prepared baking pan and set it aside.
Mix the Swirl: In a separate small bowl, stir ½ cup of brown sugar, 1 tablespoon of ground cinnamon, and 3 tablespoons of melted unsalted butter together until well mixed. Melt the butter just before combining it with the other ingredients. The mixture will swirl into the batter better if it’s warm and melty.
Dollop the Swirl: Next, use a spoon to place small scoops of this brown sugar mixture evenly around the top of the cake.
Swirl the Cake: Then use a butter knife to swirl the brown sugar mixture into the cake batter, until it looks well combined.
Bake the Cake: Bake applesauce cake in a 350°F oven for 26-27 minutes, or until a toothpick inserted in the middle comes out clean. The top of the cake should look lightly brown when it’s done. Let the cake cool completely before frosting.
Beat the Frosting: In a large bowl, using a hand mixer, beat (on high) 2½ cups of powdered sugar, ½ cup of slightly melted unsalted butter, ⅓ cup of brown sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon together until light and fluffy, about 5 minutes.
Frost the Cake: Using a spatula, frost the applesauce sheet cake with an even layer of the cinnamon brown sugar frosting. Then slice the cake, serve, and enjoy!
How to Store
Store leftover applesauce cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature for the best flavor.
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