You need just one bowl and one pan while preparing this quick and delicious spice cake with applesauce and pecans.

Recipe Summary

Servings:
18
Yield:
1 - 9 x 13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.

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  • Bake at 350 degrees F (175 degrees C) for 50 minutes.

  • Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

Nutrition Facts

448 calories; protein 5.1g; carbohydrates 64g; fat 20.4g; cholesterol 55mg; sodium 258.3mg. Full Nutrition
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Reviews (160)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2007
This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made it first with too much applesauce (to finish the jar I had), and it came out way too dense although my children loved it. When I made it a second time with the right amount of applesauce, the consistency was pefect. I also sprinkled the top with a sugar and cinnamon mixture before it baked and it made the cake look nice without any frosting. Read More
(84)

Most helpful critical review

Rating: 3 stars
01/03/2004
Just okay... I've had better. Read More
(5)
182 Ratings
  • 5 star values: 121
  • 4 star values: 45
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/06/2007
This is a great recipe because it's easy AND it's good! I always cut the amount of sugar in cakes, and cut this to 1 cup sugar only and it was fine (unless you have a very sweet tooth). I made it first with too much applesauce (to finish the jar I had), and it came out way too dense although my children loved it. When I made it a second time with the right amount of applesauce, the consistency was pefect. I also sprinkled the top with a sugar and cinnamon mixture before it baked and it made the cake look nice without any frosting. Read More
(84)
Rating: 5 stars
04/28/2003
WONDERFUL!! Quick easy moist and delicious. I cut the recipe in half -cooking for one- and used an 8" sq pan baked for 40 min but next time I'll probably use the full recipe and freeze half. I used a simple vanilla glaze and spread over a still warm cake. Even had some for breakfast this morning- after all it does contain fruit. Read More
(45)
Rating: 5 stars
11/17/2005
Everyone LOVES this recipe! It alwasy comes out perfectly. May suggest slightly undercook by 1-2 minutes. Great for kids too...the cake itself is not overly sweet and does not need icing although is does taste yummy either way. Simple directions basically...a no fail delicious cake. Read More
(40)
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Rating: 5 stars
10/03/2003
I forgot to add to my previous review - I omitted the nuts in the cake and added instead organic raisins soaked in rum for 24 hours. I also used maple frosting (confectioners sugar frosting with mostly cream cheese, a little bit of butter, a dab of milk and some maple flavoring.) A delicious combination! Read More
(31)
Rating: 5 stars
11/27/2007
Very moist and tasty. Instead of using a 9 x 13 pan I filled 6 individual bundt pans plus 6 cupcakes and baked for about 20 minutes (till toothpick came out clean). I served this on Thanksgiving. See the photo of how the little cakes were decorated. Read More
(23)
Rating: 5 stars
04/28/2003
This was a very flavorful and tasty cake. I would definitely make it again. However my cooking time differed drastically from the recipe. My cake was done in 25 minutes. Read More
(16)
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Rating: 4 stars
12/29/2010
This cake has great flavor and texture. Very moist and delicious. However, a cream cheese frosting would, in my opinion, be too overwhelming. Instead, I used a simple caramel glaze (1/2 c. butter, 1/2 c. light brown sugar, 1 tbsp. milk or cream; bring to boil over medium heat then glaze cake). Everyone loved this cake with the caramel glaze. In the future, since I omitted the pecan cream cheese frosting, I would add more walnuts to the cake itself. Read More
(14)
Rating: 5 stars
11/18/2010
This cake is moist and delicious - a complete crowd pleaser. I had to leave out the walnuts because I can't eat them and was going to substitute pecans but realized I had none so that will be my next attempt at this recipe. The only thing I changed besides that was to add just a bit of nutmeg because it just seemed to be begging to be in there! Excellent recipe a winner all the way. This one is definitely going into the family recipe album! Read More
(14)
Rating: 4 stars
03/21/2004
Very good cake. We liked the flavor of the cake and the nuts in the frosting. But the frosting was a little too sweet. Read More
(14)
Rating: 3 stars
01/03/2004
Just okay... I've had better. Read More
(5)
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