Step 1

Preheat oven to 350°F. Spray a 12-cup bundt pan with baker’s spray. Set aside.

Step 2

In a medium bowl, add the all-purpose flour, apple pie spice blend, baking powder, baking soda, and salt. Stir to combine.

Step 3

In a large mixing bowl, add the eggs, Musselman’s applesauce, light brown sugar, vegetable oil, granulated sugar, and vanilla extract.

Step 4

Using a handheld mixer on medium speed, mix the wet ingredients for 1 minute.

Step 5

To the wet ingredients, add half the flour mixture and mix for 30 seconds. Add the remaining half of the flour mixture to the bowl and mix for an additional 30 seconds or until the batter is smooth and all the flour has been incorporated. You will want to scrape down the sides and bottom of the bowl to ensure that the batter is evenly mixed. Do not overmix, or you will get a dense cake.

Step 6

Pour the batter into the prepared bundt pan and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.

Step 7

Once your cake has been baked, using a long toothpick or wooden skewer, poke a lot of little holes all over the top of the cake (which once flipped out of the pan will actually be the bottom of your cake).

Step 8

With ¾ cup caramel sauce, you will very slowly drizzle it onto the cake, allowing the caramel sauce to soak into all the tiny holes. You can use a spoon to gently ease any standing caramel sauce into all the little holes.

Step 9

Allow the cake to cool in the bundt pan for 30 to 45 minutes before flipping it onto a serving plate. You will want to make sure that all the caramel sauce has soaked into the cake before removing it from the pan.

Step 10

Once you have plated your applesauce bundt cake, you can take your reserved ½ cup caramel sauce and drizzle it over the top of the cake for garnish. You may need to re-warm the caramel sauce if it has cooled too much and has started to firm up, making it too thick to pour. You can easily do this in the microwave for 15 to 20 seconds.