Applesauce Bundt Cake

Applesauce Bundt Cake

I’ve been making this applesauce bundt cake for 50 years. It never disappoints! I’ve substituted some healthier ingredients!

Applesauce Cake Recipes

An applesauce raisin cake is a delightful and moist dessert that combines the natural sweetness of applesauce and raisins with the warm, comforting flavors of cinnamon and spices.

This applesauce cake recipe is vintage, My first cookbook was “The Good Housekeeping Cookbook” 1973. It’s tattered, worn, stained and well-used over the past 50 years. Page 531 is where this iconic applesauce cake recipe is. It’s tried and true. Absolutely, divine!

Applesauce Bundt Cake

Let’s look at this applesauce cake:

  • The cake typically has a warm, golden-brown color.
  • It may have a slightly textured appearance due to the raisins and bits of applesauce that are often visible in the batter.
  • Some versions of the cake might feature a light dusting of powdered sugar or a simple glaze on top for a touch of sweetness and decoration.

Recipe for Old Fashioned Applesauce Cake

The texture of this cake is stupendous.

  • It’s texture  is moist and tender, thanks to the applesauce used in the recipe.
  • Raisins, when plumped during baking, add small pockets of chewiness and bursts of natural sweetness.
  • The cake can be soft and crumbly, making it easy to cut and serve.

Cake Made with Applesauce

Now what about the taste of this cake!

  • The predominant flavor is sweet, with a pronounced apple essence from the applesauce.
  • Raisins contribute a natural, fruity sweetness and a pleasing chewiness.
  • Warm spices like cinnamon, nutmeg, and sometimes cloves or allspice provide a comforting and aromatic background flavor, giving the cake a hint of spice without being overpowering.
  • Overall, the taste is reminiscent of a cozy autumn day, with the sweetness of apples and raisins complemented by the comforting embrace of spices.

Old Fashioned Applesauce Raisin Cake

Just baking this cake is a treat!

When an applesauce raisin cake is baking, it fills the kitchen with a warm and inviting aroma.

The scent of apples and spices wafts through the air, making it hard to resist taking a slice even before it’s done.

Homemade Applesauce Cake

An applesauce raisin cake is a classic, homestyle dessert that’s perfect for any occasion, from family gatherings to cozy evenings by the fireplace.

Its combination of fruity sweetness, moist texture, and warming spices makes it a beloved treat for all seasons.

Now if you’re hankering for other cakes that are equally as magnificent, then take a look at these:

Coconut Pineapple Cake

Vintage Poundcake

Outrageously Delicious Pumpkin Cake

Moist Applesauce Cake

What’s the best way to serve this cake?

Applesauce raisin cake is often enjoyed on its own as a dessert or a sweet treat with a cup of tea or coffee.

It can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Some people prefer it served warm, which enhances the comforting, homey qualities of the cake.

Applesauce Bundt Cake


Applesauce Bundt Cake

Applesauce Bundt Cake

Yield: One Bundt Cake


  • 2 1/4 cups all-purpose flour
  • 1 Tbl. baking powder, original recipe did not call for this
  • 2 tsp. baking soda
  • 2 cups applesauce, unsweetened
  • 3/4 cups coconut sugar
  • 2/3 cup coconut oil, liquid form
  • 2 eggs
  • 1/3 cup milk
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 3/4 cup dark raisins
  • 1/3 cup dates, diced small pieces
  • 1 cup walnuts, roughly chopped


  1. Preheat oven to 350
  2. Grease and flour the bundt pan well. Shake out excess flour. Just a dusting in the pan.
  3. Into a large mixing bowl, measure all the ingredients except the raisins and nuts. Blend and mix well. You could use a small hand mixer!
  4. Once blended, fold in the raisins, nuts (and dates if using).
  5. Pour into a well-greased bundt pan.
  6. Bake in a preheated 350 oven for about 40 to 45 minutes. Test doneness with an 8" skewer. You'll see small cracks and fissures in the top of cake. That's another indication that the cake is probably done.
  7. Remove from the oven a cooling rack. Take very small rubber spatula and go around the perimeter of the pan to gently loosen.
  8. Cover with a clean dish towel and let it cool then dislodge and remove from the pan.
  9. Dust with powdered sugar, optional.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

Applesauce Bundt Cake


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  1. Hiya, Ally~

    Your recipe is the best Iโ€™ve found! Nice low sugar and lots of applesauce! What are your thoughts on replacing sugar with honey? Thanks! Michelle, a new fan

    1. Hi sweet Michelle! I’m so happy you’re here! I sure think you could try the honey or for a richer flavor, maple syrup. Not sure how much textural change there would be, but part of cooking certainly is experimentation! Let me know! xoxo ally

  2. Anonymous says:

    When do you add the nuts and raisins?

    1. Hi, thanks for catching that. I appreciate! You fold the raisins, nuts and/or dates in after you’ve blended all the other ingredients. I just made the edit in the recipe. Enjoy! xoxx ally

  3. Would it be possible to make homemade applesauce from fresh apples? Love your recipes BTW! ๐Ÿ˜‹

    1. For sure, Jenny. You can certainly do that! Let me know how it turns out, luv, and THANK YOU!! I so appreciate your support! xoxx ally

  4. Hi Ally,
    I am looking forward to trying this recipe. Any Recommendations on how to make this gluten free?
    Thank you kindly,

    1. Hi, Alessia, you could use a 1-t0-1 GF flour like Bob’s Red Mill, which is the Paelo Grain Free Baking Flour. I’ve not done it w/GF, but I think it should work! xoxx ally

  5. Hi Ally,
    I forgot to add milk but it seemed to have a good enough consistency without it. I used organic Einkorn all purpose flour. It turned out great. I used avocado oil instead of coconut.
    Iโ€™m not a fan of raisins so I just used dates and pecans because it was what I had. It turned out great!

    1. Gina! Your substitutions are superb! And, it turned out fabulously. Congratulations!!! Isn’t it great to have a stable recipe that you can make those changes and know the end result will be great! Thanks for letting me know, luv. xoxx ally

  6. Looks amazing!! I LOVE applesauce anything. Please inform me on what I can sub for the coconut oil and measurement.

    1. Hi, Inga! Yes, applesauce anything is a love of mine, too! You need the oil for this cake, so if you don’t want to use coconut oil, then consider another type, avocado, sunflower, vegetable. The original recipe just calls for ‘oil’, no specifications, and, the amount would be the same. Let me know how you like this cake! Lots of nuts and raisins! xoxx ~ally

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