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  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 2 cups sugar
  • 1 cup MUSSELMAN'S® Unsweetened Apple Sauce
  • 4 eggs, beaten
  • cup orange juice
  • 2 teaspoons vanilla extract
  • 1 21-ounce can Lucky Leaf® Premium Apple Fruit Filling or Topping

Optional Glaze

  • 1 cup powdered sugar
  • 1 Tablespoon orange juice


  1. Step 1
    Preheat oven to 350ºF. Grease and flour a 10-inch tube pan or bundt cake pan.

  2. Step 2
    Combine the flour, salt, baking powder, and sugar in a large bowl. Stir in the apple sauce, eggs, orange juice and vanilla; mix well. Add apple pie filling and stir. Pour batter evenly into the prepared pan.

  3. Step 3
    Bake uncovered for 1 hour. Let cool for 15 minutes.

  4. Step 4
    Invert onto serving plate and cool. Drizzle with citrus glaze if desired.

Optional Glaze:

  1. Step 1
    In a medium bowl, beat powdered sugar and orange juice for 1 minute or until smooth. Add additional orange juice by the teaspoon if needed for desired consistency.

What others are saying about this recipe

  1. Michelle says:


  2. Sandy says:

    How much cinnamon should be mixed with sugar that’s sprinkled in pan?

    1. Musselman's says:

      Our apologies that was missing from the ingredients. 1/2 teaspoon cinnamon.

  3. Billy says:

    does this need to be put in the refrigerator

    1. Musselman's says:

      Because the cake is very moist, refrigeration will help in keeping it fresh but is not mandatory.

  4. Sibyl Hester says:

    I made this cake for Thanksgiving. Everyone loved it so much that I didn’t get one piece. I am making it again for Christmas. Maybe I will get a piece this time.

  5. Meredith says:

    This was disappointing. Bland and heavy in texture. If I made it again, I would whip at high speed to make it lighter. I think it needed a touch more salt as well. Oh, well. Can’t win ’em all.

  6. Linda says:

    My bundt cake was delicious, I did a crumb topping, Thank you

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