Spiced Applesauce Cake Recipe

Homemade applesauce makes this cake moist and delicious.

Spiced Applesauce Cake

Friends and family will enjoy the freshness of this cake.

Courtesy Getty Images

Content Tools

MAIN ARTICLE: 

Preserved Fruit Desserts

Spiced Applesauce Cake

Cake:
1 1/4 cups Spiced Applesauce (recipe follows)
1 box (15 to 18 ounces) spice cake mix
3 large eggs
1 cup water
Frosting:
4 cups powdered sugar
1/4 cup butter, softened
1/4 cup milk
2 teaspoons pure vanilla extract

Heat oven to 350°F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and lightly coat with flour. Set aside.

To make cake: Combine all cake ingredients in a large mixing bowl. Beat on medium speed for 2 minutes. Pour batter into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.

To make frosting: Combine all frosting ingredients in a large bowl and beat on medium speed until smooth and fluffy. Spread frosting over cooled cake. Yields 24 servings.

Spiced Applesauce

8 to 10 pounds apples*
2 cups water
Granulated sugar
1 pouch Mrs. Wages Spiced Apple Mix

Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.

Wash, core and peel apples. Cut into halves or quarters. Combine with 2 cups water in a large saucepan and bring to a boil. Cover; reduce heat and simmer for 30 minutes, or until apples are soft.

Purée apple mixture, then return to saucepan, measuring the number of cups. Add 1/4 cup sugar per 1 cup purée. Stir to dissolve sugar, then add spiced apple mix and heat just to a boil. Remove from heat.

To can applesauce: Carefully ladle hot mixture into hot, sterilized quart jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims and cap each jar as it is filled.

Process in a boiling water bath canner for 20 minutes. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 2 weeks. Applesauce is ready to eat after 24 hours. Yields 3 quarts.

Note: Pint jars can be used instead of quart jars, if preferred. Process in a boiling water bath canner for 15 minutes.

*Suggested apple varieties: Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious, Mutsu, Pink Lady and Honeycrisp.