Spiced Applesauce Cake

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Very moist. My friends loved it. Easy to make when you want to make something quick, and have applesauce on hand. I used homemade applesauce.

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This cake is super moist and very delicious. No need for frosting or powdered sugar on top.
I was worried about it sticking to the bundt pan, but I let it cool completely before inverting, per the instructions. It came out without a problem or any coaxing.
I substituted the ground ginger for allspice and the flavor was still great.

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The batter is delicious - I am still waiting for the final product, but I am pretty darn sure it will be just as delectable! I put it in a 9x13 pan instead of a bundt, so I will need to check on the timing. I also made some maple bacon this morning, so I added a touch of bacon grease. My plan is to make a cream cheese maple frosting for the top and then crumble bacon on the frosting.

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I used this recipe as a "base" and added a 20 oz. can of drained crushed pineapple and about a 1/2 cup of chopped walnuts. I also didn't have enough light brown sugar so I used dark brown sugar. The cake was extremely moist and flavorful. Not too sweet...just right! Love you Neely's!

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This was a really good moist cake, I about 1/2 cup of oatmeal for fiber and it was great. The caramel icing is the perfect topping.

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I have made this cake three times. I changed the brown sugar to spenda brown sugar, it was still wonderful. I made it to take to a friends house and it got compiments from all who ate it. I have just started baking again since I retired and was glad to find such an easy recipe that tasted good.

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This cake was so moist and delicous and it had the house smelling wonderful. My husband and children loved this cake. I made a glaze for it as well and that was so easy to do with powdered sugar and a little water and nutmeg. It enhanced the flavors even more. Thanks Patrick and Gina.

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Super easy and soo deIicious!! I added a cup of chopped pecans and this sent the cake over the top!!

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This cake is absolutely melt-in-your-mouth delightful, right alongside a hot cup of coffee. I had to substitute the flour for gluten-free flour (plus 2 tsp xanthum gum and reduced the cooking time to 45 minutes, but I imagine the only thing affected was that the batter was a bit heavier than it would have been with regular flour. The taste, however, was wonderful, and I'll definitely be making this recipe again and again. (And the house smells fabulous when it's baking! Thank you, Neelys!