Applesauce Cake with Apple Cider Cream Cheese Frosting
By Lizzie on November 17, 2025
Hi my friends!!
I am so happy to be writing to you after such a long time away! We all have things happen in our lives that, from time to time, that keep us from doing the things we love most, And, as you all know, baking is one of the things that makes me the happiest! So, after taking time out to deal with the issues that kept me from baking, I AM BACK, and can’t wait to share more delicious recipes with you!!
We are well into Fall, and nothing signals this time of year like apples! So, I have created a bundt cake made with Musselman’s applesauce and apple cider! It’s easy to make and topped with a cream cheese frosting using reduced apple cider to enhance the flavor and add more apple deliciousness too! Make this cake for your Thanksgiving dessert, and your loved ones will be so happy you did. I also wanted to send a special thank you to my sweet Mama for helping me to write my copy because she is truly a wonderful writer!! XOXO
She tastes as pretty as she looks 🙂
Their applesauce is the best!
Reduced apple cider made this frosting sooo delicious!
This was my second cake because I forgot to butter and flour the first one 🙂
Luscious vanilla bean , cream cheese frosting !!
Applesauce Cake with Apple Cider Cream Cheese Frosting
Makes: 1 bundt cake Prep time: 30 minutes Bake time : 45 minutes
Ingredients
CAKE INGREDIENTS:
3/4 CUP NEUTRAL OIL
1/2 CUP PACKED BROWN SUGAR
1 CUP GRANULATED SUGAR
3 LARGE EGGS
2 AND 1/2 TEASPOONS VANILLA BEAN PASTE
1/2 CUP MUSSELMAN’S UNSWEETENED APPLESAUCE
3/4 TEASPOON SALT
1 AND 1/2 TEASPOONS BAKING POWDER
1/2 TEASPOON BAKING SODA
2 AND 1/2 TEASPOONS CINNAMON
1 CUP MUSSELMAN’S APPLE CIDER
3 CUPS ALL PURPOSE FLOUR
APPLE CIDER CREAM CHEESE FROSTING INGREDIENTS:
1 CUP MUSSELMAN’S APPLE CIDER
8 OUNCES FULL FAT CREAM CHEESE, SOFTENED
6 TABLESPOONS UNSALTED, SOFTENED BUTTER
1 TEASPOON VANILLA BEAN PASTE
16 OUNCES POWDERED SUGAR
PINCH SALT
Directions
MAKE THE CAKE:
IN A LARGE BOWL, WHISK TOGETHER THE SUGARS, OIL, EGGS,VANILLA BEAN PASTE AND APPLESAUCE.
ADD IN THE BAKING SODA, BAKING POWDER, SALT, CINNAMON AND MIX TO COMBINE
ALTERNATE ADDING IN THE 1 CUP OF APPLE CIDER AND FLOUR, ONE CUP AT A TIME, ENDING WITH THE FLOUR. MIX WELL, BUT JUST UNTIL THE FLOUR IS FULLY INCORPORATED. DO NOT OVER MIX OR THE CAKE WILL BE RUBBERY.
POUR THE BATTER INTO THE PREPARED BUNDT PAN AND BAKE FOR APPROXIMATELY 45 MINUTES. CHECK THE CENTER FOR DONENESS WITH A SKEWER.
WHILE THE CAKE IS BAKING, PLACE 1 CUP OF APPLE CIDER IN A SMALL POT AND COOK DOWN UNTIL YOU HAVE ABOUT 1/4 CUP. GENTLY BOIL IT ON MEDIUM HEAT FOR ABOUT 10 MINUTES, THEN PLACE IN THE FREEZER FOR ABOUT 20 MINUTES UNTIL COMPLETELY COLD.
LET THE CAKE COOL IN THE PAN FOR 15 MINUTES THEN INVERT ONTO A WIRE RACK. PLACE IN THE FRIDGE WHILE YOU MAKE THE FROSTING.
MAKE THE FROSTING:
IN THE BOWL OF YOUR MIXER, BEAT THE BUTTER AND CREAM CHEESE UNTIL BLENDED. ADD IN THE VANILLA BEAN PASTE AND PINCH OF SALT.
ADD IN THE COOLED APPLE CIDER AND MIX COMPLETELY
SLOWLY ADD IN THE CONFECTIONERS SUGAR UNTIL THE FROSTING IS SMOOTH AND SILKY.
PLACE IN THE FRIDGE FOR A FEW HOURS OR UNTIL THE FROSTING IS NICE AND THICK.
FROST THE COOL CAKE AS I DID IN THE PHOTOS BY USING A PIPING BAG AND LARGE ROUND PIPING TIP
KEEP THE CAKE IN THE FRIDGE UNTIL READY TO EAT!!
YOU MAY SLICE PIECES, WRAP IN WAX PAPER AND FREEZE FOR UP TO TWO MONTHS.
ENJOY!!!
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