Applesauce Spice Cake

Yesterday I made this cake for Jake. I had been trying to get around to making it for a while but hadn’t had the time. It is awesome! So good I had to share it with you all.

1 package (18.25 ounces) plain spice cake mix
1 cup sweetened applesauce
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/3 cup vegetable shortening
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs
1 cup chopped peeled apple
1/2 cup chopped pecans

Spray a 12-cup bundt pan with cooking spray and dust with flour (I use a Pampered Chef stone wear bundt pan so I don’t flour but if you use a metal pan, you will want to flour). Preheat oven to 350 (325 if  you use a dark metal pan).

Place the cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for 2 minutes, scraping sides down again if needed. The batter should look well blended. Fold in the chopped apple and pecans. Pour batter into the prepared pan and place in the oven.

Bake until the cake is golden brown and springs back with lightly pressed, approximately 50-55 minutes. If you use a dark pan, check it at about 45 minutes. Cool on a wire rack for 20 minutes, then remove from the pan and turn right side up on the rack. Allow the cake to cool completely, approximately 30 minutes more.

Place the cake on a serving plate and serve it dusted with confectioners’ sugar or top with Brown Sugar Caramel Glaze (see below). I accidentally broke the cake so I put the glaze on half. I prefer it plain but Jake liked the glaze.

Brown Sugar Caramel Glaze

3 tbsp butter
3 tbsp packed light brown sugar
3 tbsp granulated sugar
3 tbsp heavy whipping cream
1/2 tsp pure vanilla extract

Place all the ingredients in a saucepan over medium heat. Bring the mixture to a boil, stirring often. Let boil for 1 minute still stirring often.

Remove pan from heat and spoon or spread the warm glaze onto the cake.

Source: The Cake Mix Doctor  cookbook

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