Caramel Butter Pecan Topping on Applesauce Cake (Gluten Free) on a white plate

Caramel Butter Pecan Applesauce Cake (Gluten Free)

This spiced applesauce cake topped with gooey caramel butter pecan sauce is a must-have for fall and winter. It's delicious and completely gluten free.

Course Dessert
Cuisine American, Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 416 kcal
Author Katie Moseman


For the Cake

  • 2 cups gluten free 1 to 1 flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 teaspoons pumpkin pie spice
  • 2 large eggs beaten
  • 2 egg yolks beaten
  • 1 cup Mott’s® Unsweetened Applesauce
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup granulated sugar

For the Caramel Butter Pecan Topping

  • 1/4 cup light cream
  • 1/4 cup brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/2 cup pecans halves and pieces


For the Cake

  1. Preheat the oven to 350 F.  Prepare a 9 inch round cake pan by lining the bottom with a circle of parchment paper (use a smear of butter on the inside of the pan to make the paper stick if needed).

  2. Combine the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large mixing bowl.  Whisk to combine.  This is the "dry mix."

  3. Combine the beaten eggs and yolks, applesauce, sour cream, vanilla, and sugar in a second mixing bowl.  Beat until combined; liquid will look pale yellow and slightly foamy on top.  This is the "liquid mix."

  4. Stir the liquid mix into the dry mix, scraping down the sides of the bowl as needed, until just combined.  Pour into the prepared pan.

  5. Bake for 45 minutes, or until a toothpick / cake tester inserted in the center comes out clean.  The cake will puff up a lot while baking; this is normal.  When it's done, let it cool completely in the pan on a rack.  Cover tightly to store.  

For the Caramel Butter Pecan Topping

  1. Combine light cream, brown sugar, and butter in a small saucepan.  Heat, stirring, until the sugar has dissolved.  Add the pecans and bring to a boil for 2 minutes, stirring constantly, until slightly thickened.  Let cool slightly.  Top each slice of cake with a spoonful or two of the topping and serve.

Recipe Notes

If you are not gluten free, you can substitute standard all purpose flour for the gluten free 1 to 1 flour if desired.  This recipe has been tested with both kinds of flour.

Nutrition Facts
Caramel Butter Pecan Applesauce Cake (Gluten Free)
Amount Per Serving
Calories 416 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 116mg39%
Sodium 285mg12%
Potassium 198mg6%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 39g43%
Protein 6g12%
Vitamin A 440IU9%
Vitamin C 0.7mg1%
Calcium 116mg12%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.