Applesauce Spice Cake: the perfect fall bundt with apples, butterscotch and cinnamon.
There is something about a bundt cake that makes everyone feel at home. I know it’s not typically the first dessert you look to for any gathering, but I believe they are greatly underused.
One of my favorite wedding gifts was an amazing bundt pan with a cookbook specific for bundt’s; Bundt Classics. This classic pan has given me more complements on different bundt’s than any other dessert. I honestly think it’s just because of it’s unique form. People don’t think they can cut into it and some how think it tastes so much better.
Ingredients
- Cake:
- 1 pkg yellow cake mix
- 1 (3.4 oz) pkg instant vanilla or butterscotch pudding mix
- 1 c applesauce
- 1/2 c water
- 1/3 c vegetable oil
- 4 eggs
- 1 1/2 t cinnamon
- Glaze:
- 2 c powdered sugar
- 1 T butter softened
- 1/2 t pumpkin pie spice
- 2-4 T milk
Instructions
- Cake:
- Heat oven to 325 degrees.
- Grease and flour a 10 or 12 cup Bundt.
- In a large mixing bowl, mix all ingredients.
- Mix on medium speed for 2 minutes.
- Spoon into prepared pan. (Fill 3/4 full- if extra batter you can make cupcakes)
- Bake at 325 for 55-65 minutes or until toothpick inserted into the center comes out clean.
- Cool 10 minutes.
- Remove from pan; cool completely.
- If desired, drizzle with Spice Glaze.
- Glaze:
- In medium bowl, mix sugar, butter and spice.
- Gradually add milk until desired consistency; mix until smooth.
- Recipe: Bundt Classics
I love that bunt cakes are typically mix up, cook and glaze. Who doesn’t love a dessert that takes little time, but leaves a big impression? This spice cake will make everyone ask for more! I love it’s moist texture and fall flavor.
Give it a try and see what you think.
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