Easy Skillet Applesauce Cake with Cinnamon Glaze
This easy skillet applesauce cake is a cozy fall dessert made with yellow cake mix, applesauce, warm spices, and a dreamy cinnamon glaze.
There are some cakes that practically shout fall.
Pumpkin cake. Molasses cake. Gingerbread. Caramel apple cake.
And then there are the quieter old-fashioned fall cakes—the ones that remind you of Grandma pulling out her skillet on a cool afternoon because she wanted something sweet to go with supper.
This easy Skillet Applesauce Cake is that kind of cake.
It's lightly spiced, wonderfully moist, and ridiculously simple to make. You won't have to peel a single apple, drag out the corer, or spend half the afternoon chopping fruit.
Just grab some applesauce—or make your own from cooked apples—stir everything together, pour it into a cast-iron skillet, and bake.
Then comes the best part:
That cinnamon glaze.
Oh, friends. That glaze takes this simple little apple cake straight over the top.
If you're looking for an easy fall dessert for apple season, a church potluck, a fall festival, Sunday dinner, or simply a cool evening at home, you've found it.
You will find a full printable recipe card at the bottom of this post.
A Simple Old-Fashioned Fall Cake
When I think of old-fashioned Southern desserts, I don't necessarily picture fancy layer cakes with elaborate frosting. I picture cakes like this one.
They're the cakes Granny made in her skillet or trusty 9x13-inch pan because she needed something easy. Something moist. Something with just enough spice to feel special.
Applesauce cake has been around for generations for good reason. Applesauce adds moisture and flavor without requiring a lot of fuss. And this version is even easier because we're starting with a yellow cake mix.
- No complicated measuring.
- No peeling or coring apples.
- No standing over the stove for an hour.
Just an easy, cozy fall cake with all of those wonderful apple-orchard flavors.
Fall Baking Without the Fuss
There's something about apple season that makes me want to think about hayrides, apple orchards, fall festivals, bobbing for apples, crisp mornings, and big tables loaded with comfort food.
But sometimes I want the feeling of fall baking without an afternoon's worth of work. That's where this cake comes in. It has enough cinnamon and apple pie spice to give you those familiar autumn flavors, but it isn't heavy.
- This is not a dark molasses cake.
- It's not a pumpkin spice cake.
- It's not an intensely spiced gingerbread.
It's simply a light, moist apple-spice cake with a sweet cinnamon glaze.
And sometimes that's exactly what you want.
About the Applesauce
Here's where this particular cake gets fun.
I originally made mine using leftover apple pie filling that I had processed until it was almost the consistency of applesauce. It worked beautifully.
That means you have several options for this recipe.
You can use:
- Store-bought applesauce
- Homemade applesauce
- Processed canned apple pie filling
- Leftover cooked apples that have been processed until smooth
And if you've already made my Sautéed Cinnamon Apples for dinner and happen to have some left over? I wouldn't hesitate to process those and use them in this cake.
That's old-fashioned cooking at its best: use what you have.
At a Glance
Recipe: Skillet Applesauce Cake
Style: Southern comfort food
Season: Fall
Difficulty: Very easy
Pan: 10-inch cast-iron skillet
Bake Temperature: 350°F
Bake Time: About 40 minutes
Flavor: Apple, cinnamon, warm fall spices
Finish: Cinnamon glaze
Ingredients
You'll only need a handful of simple ingredients, friends! And if you're looking for a printable version of this recipe you'll find it at the bottom of this post. Feel free to skip on down to print it up.
For the Applesauce Cake
- 1 box yellow cake mix
- 1¼ cups applesauce or finely processed cooked apples
- 3 large eggs
- ½ cup butter, melted
- 1½ teaspoons ground cinnamon
- 1 teaspoon apple pie spice
- Optional: ½ cup chopped pecans
For the Cinnamon Glaze
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- Milk, as needed to reach drizzling consistency
How to Make Skillet Applesauce Cake
Preheat your oven to 350°F. Grease a 10-inch cast-iron skillet well.
Make the Cake Batter
Place the yellow cake mix into a large mixing bowl.
Add the applesauce, eggs, melted butter, cinnamon, and apple pie spice.
Mix until everything comes together into a smooth batter.
If you're adding chopped pecans, fold them in at this point.
Pour the batter into your prepared cast-iron skillet and smooth the top.
Bake
Place the skillet in the preheated oven and bake for approximately 40 minutes.
The cake is done when the center is set and a toothpick inserted near the middle comes out clean or with just a few moist crumbs.
Because cast iron holds heat so well, the cake will continue cooking slightly after you pull it from the oven.
Allow it to cool before glazing.
Make the Cinnamon Glaze
Place the powdered sugar and cinnamon into a bowl and whisk them together.
Add milk a little at a time until you've reached a smooth, pourable consistency. You want the glaze thin enough to drizzle but thick enough to cling to the cake.
Drizzle it generously over the cooled or slightly warm cake. And don't skip it unless you absolutely have to. The cinnamon glaze is what makes this simple cake unforgettable.
Add Toasted Pecans
You'll want to toast the pecans ahead of time. Feel free to sprinkle them on top while the glaze is still loose so they'll stick.
What Does Applesauce Do in a Cake?
Applesauce is one of those wonderfully old-fashioned baking ingredients that does several jobs at once.
It adds:
- Moisture
- Tenderness
- Mild apple flavor
- Natural sweetness
Because this recipe begins with cake mix, the applesauce also helps turn an ordinary yellow cake into something that tastes much more like a homemade fall dessert.
Variations
This is such a simple recipe that it's easy to customize.
Apple-Pecan Cake
Add about ½ cup chopped pecans to the batter.
You can also sprinkle a few pecans over the glaze.
Walnut Applesauce Cake
Swap walnuts for the pecans for another traditional combination.
Extra-Cinnamon Applesauce Cake
Love cinnamon?
Add another ½ teaspoon to the cake batter.
Raisin Applesauce Cake
Add a handful of raisins for a truly old-fashioned version.
Caramel Apple Cake
Drizzle a little caramel sauce over individual slices before serving.
Less-Sweet Breakfast Cake
Skip the glaze and serve the cake plain with coffee.
Without the glaze, this becomes a lovely lightly sweet breakfast or brunch cake.
What to Serve with Applesauce Cake
This is exactly the sort of dessert I'd serve after a hearty Southern supper.
Try it after:
- Smoked Turkey on the Grill
- Round Steak with Mushroom Gravy
- Pork chops
- Marinated Chicken Breast
- Pinto beans and cornbread
And if you're serving it during the fall, add a hot cup of coffee or tea and call it a day.
Perfect for Fall Gatherings
This cake would fit beautifully on a dessert table at:
- Fall festivals
- Harvest parties
- Church potlucks
- Family reunions
- Thanksgiving gatherings
- Football watch parties
- Tailgates
- Autumn brunches
- Apple-themed parties
It's also simple enough to make just because it's Tuesday and you happen to be craving something warm and cinnamon-y.
Those may be my favorite kinds of desserts.
Storage
Cover the cooled cake tightly or transfer slices to an airtight container.
Store at room temperature for about 2 days.
For longer storage, refrigerate for up to 5 days.
Allow refrigerated slices to come to room temperature before serving, or warm them briefly in the microwave.
Frequently Asked Questions
Absolutely. That's how my version came about. If you're using canned apple pie filling, process it in a food processor or blender until the apple pieces are broken down and the mixture resembles chunky applesauce. You don't need to make it completely smooth. A little texture is lovely in this cake.
Yes! If you make cinnamon apples, sautéed apples, or another cooked apple side dish and have leftovers, process them until they're relatively smooth. Measure out about 1¼ cups and use them just as you would applesauce. Depending on how much sugar and spice are already in your cooked apples, you may want to slightly adjust the spices in the cake.
Yes. In fact, that's probably how plenty of grandmothers would have made it.
A 9x13-inch baking dish will produce a thinner cake than the cast-iron skillet, so begin checking it earlier. I would start checking around the 30-minute mark and continue baking until the center is fully set. The skillet version has a bit more rustic Southern charm, but either pan works.
Yes. I would freeze the cake without the glaze if possible. Wrap individual slices tightly and place them into a freezer-safe container or zip-top bag. Freeze for up to about 2 months. Thaw at room temperature and add fresh cinnamon glaze before serving.
The apple flavor is present but gentle. This is more of a moist, lightly spiced applesauce cake than an apple pie-style dessert.
It's lightly spiced, but I wouldn't call it a traditional spice cake. The cinnamon and apple pie spice give it warmth without making it heavy or intensely spiced.
Yes. If white cake mix is what you have, it will still work. The apple and spices will provide plenty of flavor.
I like yellow cake mix here because its buttery flavor works beautifully with apples, cinnamon, and the cinnamon glaze.
Absolutely. The cake is delicious without them.
Definitely. If you're taking it somewhere where nut allergies may be a concern, simply leave out the pecans.
No. A regular baking dish will work, but cast iron gives this cake that wonderful rustic, old-fashioned Southern look.
Why You'll Love This Easy Fall Cake
There are plenty of spectacular fall desserts out there
- Layer cakes.
- Pumpkin cheesecakes.
- Caramel apple creations.
- Elaborate pies.
But sometimes you don't need spectacular. Sometimes you need simple and delicious.
This Skillet Applesauce Cake is moist, tender, warmly spiced, and ridiculously easy.
- There's no apple peeling.
- No coring.
- No complicated homemade batter.
- And no heavy frosting.
Just an old-fashioned apple cake baked in a skillet and covered with one very, very good cinnamon glaze.
It's the kind of cake that feels like fall without trying too hard. And I suspect Granny would approve.
Thanks for Stopping By!
If you make this delicious Applesauce Cake and enjoy it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?
About the Cook
I'm Janice, the cook and baker behind Backyard Texas Grill. I love the kind of recipes that bring people around the table—Texas favorites, Southern comfort foods, simple sides, backyard meals, and old-fashioned desserts like this one. If it's easy, delicious, and reminds me of something Grandma might have made, I'm probably going to love it.
Skillet Applesauce Cake
- 1 box yellow cake mix
- 1¼ cups applesauce or processed cooked apples
- 3 large eggs
- ½ cup melted butter
- 1½ teaspoons cinnamon
- 1 teaspoon apple pie spice
- ½ cup chopped pecans, optional
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- Milk, as needed
Ingredients
- Cake
- 1 box yellow cake mix
- 1¼ cups applesauce or processed cooked apples
- 3 large eggs
- ½ cup melted butter
- 1½ teaspoons cinnamon
- 1 teaspoon apple pie spice
- ½ cup chopped pecans, optional
- Cinnamon Glaze
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- Milk, as needed
Instructions
- Preheat oven to 350°F.
- Grease a 10-inch cast-iron skillet.
- Place cake mix, applesauce, eggs, melted butter, cinnamon, and apple pie spice into a large mixing bowl.
- Mix until smooth.
- Fold in pecans, if using.
- Pour batter into prepared skillet and smooth the top.
- Bake for approximately 40 minutes, or until the center is set and a toothpick comes out clean or with moist crumbs.
- Cool the cake.
- To make the glaze, whisk powdered sugar and cinnamon together.
- Add milk a little at a time until the glaze reaches a smooth drizzling consistency.
- Drizzle generously over the cake.
- Slice and serve.
Notes
Note: Store-bought applesauce, homemade applesauce, processed apple pie filling, or finely processed leftover cooked apples can all work in this recipe.
