Applesauce is added to a basic cake mix to create this moist spice cake. It’s perfect as a cake for breakfast or a snack. The simplest applesauce cake I’ve ever made is this one.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 3 (8×4-inch) loaf pans |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cup applesauce
- ¼ cup vegetable oil
- 4 eggs
- ½ cup water
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease and flour three 8×4-inch loaf pans.
- In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add applesauce, oil, eggs, and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.
- Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Reviews
Made it as is
Baked at 350 for 45 minutes
This recipe is so aptly named. It is seriously the “easiest applesauce cake.” It comes together quickly and is moist and delicious. I’ve made it both as a bundt cake and as two loaves (looks much more like a “loaf” when using 8″ loaf pans; they were a little flat when I used 9″ pans). I add in chopped walnuts and top with a cream cheese glaze (4 oz. cream cheese, 4 T butter, 1 cup of powdered sugar, 1 t vanilla — mix; then warm in microwave until the right consistency to drizzle). Fabulous. Thank you for a great and easy recipe!
So easy and yummy! I used a Betty Crocker 15.25 oz. cake mix because that’s what a normal box cake mix is. I also used a 5.1 oz. box of pudding because that’s what I grabbed by mistake. I doubled the cinnamon and nutmeg based on other reviews. Baked for 50 minutes in a bundt pan. Super moist and the perfect amount of spice. I will make this frequently!
This cake is delicious! Moist and tasty. I baked in a 9×13 pan for 35 minutes. Thanks for sharing.
Delicious and very moist. I substituted apple juice for water and allspice for nutmeg. Used a bunch cake pan. Made it over the holidays for my family to snack on and it was an instant hit. Gone in an hour!
This was very moist and flavorful. My changes were: I doubled the cinnamon, I used the large package of instant vanilla pudding (5.1 oz) and 1/4 cup more water, the apple sauce I used was unsweetened, I used a bundt pan and it only needed 40 minutes at 350°. next time I think I’m going to add nuts or apple chunks.
I used an 8×8 and one loaf pan.
Followed recipe exactly, except I used 2 bread pans. The kids loved it, even the picky one. It’s a keeper.
Loved this easy, moist cake. I made it in a 9 X 13 pan. Perfect!
This was super easy! I made it in a bundt pan, and drizzled caramel sauce over top after I put it onto a platter. A great fall dessert.
I only had French Vanilla pudding mix , so used that and it came out just awesome! The only difference I made was that I used a bundt cake pan and dusted
I added a topping of apples and brown sugar and made mu own butter cream icing.
I made the this recipe using 2 pans also. I used sugar free pudding mix instead, still turned out great. Super moist. Making more today using a banana pudding mix. also tried white chocolate sugar free too. Awesome!
The cake it’s self is super sweet. I shouldn’t have made that caramel frosting to go on top! I had to make it in a 9×13 because I didn’t have loaf pans. Cooked for about the same time. Everything turned out well!
Yes, only 2 loaf pans, not 3 as stated in the recipe, but this is a keeper. The first time I made this I followed the recipe, and the cake was very good. The second time I made a few alterations for adult consumption, and it was amazing! I used a Spice cake mix, and butterscotch pudding mix. I also added the following: 1/4 tsp ground cloves, 1/4 tsp ground ginger, 1/3 cup rum soaked raisins, and instead of the water I used 1/4 cup applejuice and 1/4 cup rum. I topped it with a streusel mix (here is my base recipe: 3/4 cup brown sugar, 3/4 cup flour, 1 Tbsp water (can also add a drop of vanilla, if desired), 1 1/2 tsp cinnamon, 1/4 cup butter, 1/3 cup chopped pecans. Mix together until combined and crumbly. I make a batch and freeze it, then use as required). The cake was amazing – moist, flavourful, spicy but not too sweet! I had to bake another batch for my husband to take to work, and received rave reviews. It freezes well, if it lasts that long! The last time I made this I went a little over-the-top and used Calvados instead of water, with a caramel drizzle instead of the streusel. It was divine! After reading the reviews, I can hardly wait to try some of the other combinations and alterations. A winner!
Followed directions exactly, except for using 1 tsp of apple pie spice instead of 1/2 tsp each of nutmeg and cinnamon, and using only 2 pans. YUM! And making two separate cakes afforded us the opportunity to store one for later! Didn’t need any kind of frosting. We’ll have it with vanilla ice cream after dinner!
Really great with cream cheese icing
I made this and it was yummy. I used a 9×13 pan though and thru in walnuts and raisins like people suggested, but it would have been excellent without. YUM!!
This cake was AWESOME!! I didn’t have a yellow box cake on hand so I substituted a french vanilla cake mix. Followed the recipe as written other than that and boy am I glad I chose this cake. The flavor was sweet and spicy without being overly sweet and spicy. I baked individual mini cakes to give as Christmas gifts and everyone loved how moist and delicious they were. I will definately make this again(and again)! It goes terrific with coffee!!!!! Please try it, you wont be disappointed.
Made this in a Bundt pan and baked for about 50 minutes. Accidentally used 1/4 cup of water instead of 1/2, but it still came out amazing. I used a tablespoon of cinnamon and a 1/4 teaspoon of ground cloves; omitted the nutmeg because I’m not fond of it. I will made this many times.