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Nutrition Facts
Serving Size 1 (103g) Recipe makes 12 servings
Calories 306
Calories from Fat 140		(45%)
Amount Per Serving		%DV
	Total Fat 15.6g	24%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 306mg		12%
Potassium 84mg		2%
Total Carbohydrate 38.7g		12%
	Dietary Fiber 1.2g	4%
	Sugars 19.0g
Protein 3.9g		7%
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New recipes For June 2007

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Apple Spice Cake

Recipe #201105 | 1¼ hours | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Dec 19, 2006

I found this in a magazine, but adapted it to my likes. I love apples, spice, and caramel, so it was a little slice of heaven for me. Impress everyone at your next dinner party with this easy recipe.

SERVES 12 (change servings and units)

Ingredients

1 (18 1/4 ounce) French vanilla cake mix (don't substitute the flavor, it's so much better with this one!)
1 cup applesauce
1/2 cup water
1/3 cup oil
3 eggs
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1/2 cup raisins (optional)
caramel ice cream topping

Directions

1
Preheat the oven to 350 degrees. Prepare a Bundt pan.
2
Beat together the cake mix, water, applesauce, oil, eggs, and spice, scraping down the sides as needed. Fold in the nuts and raisins.
3
Pour into the Bundt pan and bake until golden brown and a toothpick comes out clean. (My oven has major hot spots and I have to really adapt the time, so it will vary among ovens. I'm going to say 45-55 minutes as an estimate.).
4
Cool 10 minute in the pan; turn onto a wire rack to cool completely.
5
When it is cool, place on a cake plate and drizzle with the caramel ice cream topping and nuts, if desired.

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Featured Reviews for This Recipe

From: *Z*

On Aug 24, 2009

Very nice and moist and tasty! I left out the pecans b/c I didn't have any and I forgot to put the raisins in. I drizzled the caramel sauce over the top of the whole cake but I think it would have been better if I waited and drizzled each piece seperately. The caramel soaked into the cake adn I ended up putting more caramel on top when I served it. I think using chunky applesauce would be really good too.

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From: militarywife

On Jan 27, 2008

This was super delicious me and my husband both loved it. We served it warm with caramel ice cream topping and it was great!

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From: Lil Sis

On Nov 7, 2007

This is really good! I didn't use the pecans or raisins and it was still fabulous. I made a caramel icing and drizzled it over the top of the cake while it was still warm, although it would have been great without it too. I will certainly make this again!!

1 person found this review helpful

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On Jun 14, 2007

Now this review is strictly mine,because I won't let anyone else have anySuper moist and just the right amount of spiceness.I didn't have any ice cream topping,so I did a "ZAAR" search and came up with Caramel Sauce and it worked just great.This will be made again,and everytime I do,I'll think of you Amy."Keep Smiling"