MAKES 1 (9 X 13-INCH) CAKE
You can almost taste the comfort in each bite of this Applesauce Poke Cake. Maple syrup, applesauce, spices, and pecans make a perfect combo. Sure, applesauce cakes are excellent desserts to serve in the fall, but this old-fashioned flavor just might become your year-round favorite cake.
Nonstick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
1½ cups unsweetened applesauce
3 large eggs
½ cup (1 stick) plus 2 tablespoons unsalted butter, melted
½ cup chopped pecans, toasted, plus more, if desired, for garnish
½ cup maple syrup or maple-flavored pancake syrup
1 teaspoon ground cinnamon
1½ cups heavy cream
3 tablespoons confectioners’ sugar
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, applesauce, eggs, and ½ cup of the melted butter. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Stir in the pecans. Pour the batter into the prepared baking dish.
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the tines of a fork.
Blend together the maple syrup, the remaining 2 tablespoons melted butter, and the cinnamon. Slowly drizzle the maple syrup mixture over the cake. Let the cake cool completely.
In a medium bowl using a handheld mixer, beat the cream on low speed until frothy. Increase the speed to medium-high. Gradually add the confectioners’ sugar, beating continuously until the cream holds stiff peaks.
Frost the cake with the whipped cream. Garnish with chopped pecans, if desired. Refrigerate until ready to serve.
TIPS
Substitute 1 (8-ounce) tub frozen whipped topping, thawed, for the heavy cream and confectioners’ sugar, if desired.
Maple syrup or pancake syrup? Either syrup works well. Real maple syrup is a natural, great-tasting syrup. Pancake syrup is flavored to taste like maple. Either syrup works well in this recipe.