This pineapple applesauce bundt cake is made with crushed pineapple and applesauce. Dusted with powdered sugar, this easy cake is perfect for fall.

If you’re looking for a new, easy homemade cake to try, may I suggest this Pineapple Applesauce Bundt Cake. It comes from an old recipe book and I’ll be honest. I wasn’t sure about the flavor combination when I first saw it. Pineapples and Apples? Ehh I’m not sure.

But one bite had me convinced otherwise. I love a simple flavored cake and that is exactly what this light bundt cake was. You may be surprised at how much you like it!

a slice of pineapple applesauce bundt cake on a plate

About this Pineapple Applesauce Bundt Cake Recipe:

Flavor: This cake has a very calming, lightly spiced and sweet flavor. It pairs so well with vanilla ice cream and a drizzle of caramel sauce.
Texture: This cake is light and tender. And even though it has crushed pineapple and chopped pecans, it is surprisingly not overly textured.
Method: This cake bakes in a standard 12-cup bundt pan. You can use another type of baking pan if you wish, but you’ll have to adjust the baking time.

What is the best way to get a bundt cake out of the pan?

We’re going to talk about this before making the cake and here’s why. If you don’t want your bundt cake to stick, it’s important to grease the pan properly before adding the batter to the pan. There are three things that we’ve found work for giving you a cake that releases perfectly, every time.

Cake Release. This is easy to mix up and is our favorite thing to use to grease a pan. It stores for months in the fridge, so you can have it ready for bundt cake pans and regular round cake pans, too.
Baker’s Joy. If you don’t want to make cake release from scratch, try this spray. It has flour in it so the cakes come out cleanly.
Shortening + Flour. Grease a pan with shortening, making sure to get in all of the crevices of an intricate cake pan. Then dust the pan with flour. Shortening is the key here, not butter or cooking spray.

After the cake bakes, loosen the cake slightly with a butter knife, then turn the cake upside down and onto a wire rack or a serving plate.

How to Make Pineapple Applesauce Bundt Cake

Prepare. Preheat the oven to 350ºF. Grease a 12-cup bundt cake pan with cake release or Baker’s Joy baking spray.
Whisk dry ingredients. In a large bowl, whisk together the flour, baking powder, soda, salt, cinnamon and cloves.
Mix. Add the sugar, room temperature butter and 1 cup of applesauce. Mix well. Add in the remaining applesauce and pineapple. Mix together until combined.Fold in the chopped pecans.

unbaked pineapple applesauce cake in a bundt pan

Bake. Pour the cake batter into the prepared pan. Bake for 50-55 minutes or until the cake tests done.
Cool. Allow the cake to cool for 10 minutes, then turn it out onto a wire rack to cool completely.

overhead view of a pineapple applesauce bundt cake

Recipe Variations

Add more cloves and a dash of nutmeg for more spice.
Drizzle with vanilla glaze instead of sprinkling with powdered sugar.
Add ½ cup diced maraschino cherries and ½ cup coconut for a tropical flavored cake.
This doesn’t call for any flavor extracts, but you can add 1 teaspoon vanilla extract if you’d like.

cake and ice cream with caramel syrup on a plate

Storage Instructions

Room temperature: Store in an airtight container on the counter for up to 24 hours.
Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.

Pineapple Applesauce Bundt Cake

4.62 from 18 votes

This pineapple applesauce bundt cake is made with crushed pineapple and applesauce. Dusted with powdered sugar, this easy cake is perfect for fall.

Servings 12

Prep Time 15

Cook Time 50

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Ingredients

3 ½ cups cake flour 425 grams
2 teaspoons baking powder 8 grams
½ teaspoon baking soda 3 grams
1 teaspoon salt 7 grams
2 teaspoons cinnamon 4 grams
½ teaspoon cloves 2 grams
2 cups granulated sugar 400 grams
½ cup salted butter room temperature, 4 ounces
1 large egg
2 cups unsweetened applesauce 480 grams
9 ounces crushed pineapple drained (1 small can)
1 cup chopped pecans 125 grams

Instructions

Preheat the oven to 350ºF. Grease a 12-cup bundt cake pan with cake release or Baker’s Joy baking spray.
In a large bowl, whisk together the flour, baking powder, soda, salt, cinnamon and cloves.
Add the sugar, room temperature butter and 1 cup of applesauce. Mix well using an electric mixer.
Add in the remaining applesauce and pineapple (with the juice drained off). Mix together until combined.
Fold in the chopped pecans.
Pour the cake batter into the prepared pan. Bake for50-55 minutes or until the cake tests done. (Insert a toothpick into the center…it should come out clean or with just a few moist crumbs.)
Allow the cake to cool for 10 minutes, then turn it out onto a wire rack (or serving platter or cake plate) to cool completely.
Dust with powdered sugar if desired.
Store in an airtight container at room temperature for up to 3 days.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**