Applesauce Cake with Cake Mix Recipe

Applesauce Cake with Cake Mix Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 27

Total Time: 37

Servings: slices

Calories: 311kcal

Author: Becky Hardin

This delicious applesauce cake with cake mix is super moist, has tons of apple flavor, and is filled with the warm spices of fall!

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US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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

*I created and tested this recipe using yellow cake mix. If using other varieties, the flavor and final texture may differ. Spiced cake mix would be a good option if you want to up the fall spice flavor.

**A smooth (not chunky), unsweetened, unflavored applesauce works best for this recipe.

***A pie spice blend can be used for a slightly different flavor profile.

Tips:

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.

Storage: Store applesauce cake with cake mix in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition