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Applesauce Cake With Caramel Frosting

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“This cake is equally as good for desert and breakfast.....I love it as a coffee cake! It is a bit sweet, but only live once, right!? Start the frosting just before the cake comes out of the oven, because it has to cool before adding the sugar.”
1hr 30mins

Ingredients Nutrition


  1. Cake:
  2. Cream the butter (1 cup) for the cake; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
  3. Combine flour and next 6 cake ingredients in a bowl. Add to the creamed mixture alternately with the applesauce, beginning and ending with the flour mixture. Mix after each addition,
  4. Stir in raisins and pecans.
  5. Pour batter into a greased and floured 13x9x2 inch baking dish. Bake at 325 degrees for 65 to 70 minutes, or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack before frosting.
  6. Frosting:
  7. Combine the brown sugar, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly.
  8. Add milk; cook over low heat 3 minutes, stirring occasionally. Remove from heat, and let cool.
  9. Add powdered sugar, and beat with a wooden spoon to spreading consistency.

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