Desserts
This applesauce gumdrop cake recipe delivers the perfect balance of tender, moist layers and bursts of fruity surprise with every bite. The secret lies in blending unsweetened applesauce into the batter, which keeps the cake incredibly tender while adding natural sweetness. I've perfected this recipe over years of baking—it's become a family favorite that disappears faster than you can say "second slice."
The gumdrops aren't just decoration—they're the star. Their vibrant colors and chewy texture create a delightful contrast against the soft cake, while their fruity flavor complements the applesauce beautifully.
This recipe uses a simple boxed cake mix as its base, but the applesauce and gumdrop addition transform it into something truly special. The cake bakes up with a golden top and just the right amount of moisture.
What makes this cake truly remarkable is how foolproof it is. You won't need any special equipment—just a standard 9x13-inch pan and a few basic tools. The batter comes together in minutes, and the baking process is straightforward, ensuring you'll have a showstopping dessert without the fuss.
Each slice reveals tender cake layers filled with pockets of gumdrop goodness that melt in your mouth.
The best part? This cake tastes even better the next day as the flavors meld together. It's perfect for birthdays, potlucks, or whenever you want to impress with a dessert that's both beautiful and delicious. Let's get baking!
Ingredients for applesauce gumdrop cake
These 14 ingredients create a magical cake that's moist, fruity, and packed with chewy gumdrop surprises.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsweetened Applesauce 🍎 | 1 cup | Smooth, not chunky |
| Boxed Vanilla Cake Mix 🍰 | 15 ¼ oz | Any brand, 15.25 oz box |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vegetable Oil 🫒 | ½ cup | Any neutral-flavored oil |
| Gumdrops 🍬 | 2 cups | Assorted colors, chopped |
| Milk 🥛 | 1 cup | Any kind works fine |
| White Cake Mix 🍰 | 1 box | 15.25 oz box (optional) |
| Baking Powder 🧂 | 1 tsp | If cake mix lacks it |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Powdered Sugar 🍚 | 2 tbsp | For dusting gumdrops |
| Unsalted Butter 🧈 | ¼ cup | Melted for frosting |
| Heavy Cream 🥛 | ½ cup | Chilled for frosting |
| Food Coloring 🎨 | 1 tsp | Optional for gumdrops |
The applesauce is your secret weapon—it keeps this cake tender and adds natural sweetness without being overpowering. Grab the unsweetened kind from the baking aisle (the Welch's or Mott's brands work perfectly). If you're using a boxed cake mix, stick with Betty Crocker or Duncan Hines—they're foolproof. The gumdrops should be the good stuff, like Braunschweiger or Jolly Rancher—they've got that perfect chewy texture. For the frosting, Land O'Lakes butter melts beautifully, and Hormel heavy cream whips up light. Pro tip: buy your gumdrops in bulk at Michaels or Joann Fabrics—they're way cheaper than grocery stores.
No applesauce? Unsweetened applesauce pouches from the baby food aisle (like Gerber) work in a pinch. Running low on gumdrops? Candy melts or even chopped fruit leather can mimic that chewy texture. The cake mix? White cake mix adds extra lightness if you're feeling fancy, but vanilla works just fine. For the frosting, Greek yogurt can replace the heavy cream if you're watching calories—just add a splash of milk. The food coloring is totally optional, but if you're feeling artistic, Wilton or Americolor gel colors keep things vibrant without thinning your frosting. And if you're worried about the cake being too dense, add an extra egg—it helps with structure.
This cake tastes even better the next day—cover it tightly and let the flavors meld. The gumdrops stay chewy for about 3 days if stored in an airtight container, but honestly, they disappear faster than that. For the frosting, whip it up last minute—it's best fresh. If you're making this ahead, bake the cake a day early, wrap it in plastic, and frost just before serving. The buttercream keeps for 2 days in the fridge, so you're covered. And if you're feeling extra, pipe swirls on top—it looks gorgeous and takes two minutes.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this trick—just stir the applesauce right into the cake mix with a wooden spoon. No electric mixer, no sticky bowls, no fuss. The applesauce keeps it moist without extra work.
- Hidden Candy Magic: Those gumdrops? They’re the secret weapon. The cake stays tender while the chewy, fruity bursts melt into every bite—like a surprise party in your mouth. (Yes, even the kids will fight over slices.)
- Birthday Party Hack: Need a showstopper fast? Bake this in a bundt pan for fancy vibes, or go for a round cake with gumdrops pressed into the top. It’s always a hit, and the cost is half what you’d spend on store-bought.
- Leftovers? Still Amazing: The applesauce keeps it from drying out, so slices stay soft for days. I’ve reheated them in the microwave with a splash of milk—like a cakey breakfast the next morning. (Trust me, it works.)
Step-by-step instructions for applesauce gumdrop cake
Here's how to create a wonderfully moist cake with hidden fruit surprises in every bite.
Prepare the Gumdrop Filling
First, let's get those gumdrops ready for their starring role. In a small bowl, combine the 2 cups gumdrops with the 2 tablespoons powdered sugar. This helps prevent the gumdrops from sticking together and makes them easier to fold into the cake batter. If you want colorful layers, divide the gumdrops by color and tint some with 1 teaspoon food coloring - just a drop or two will do. Mix gently until evenly coated with powdered sugar.
Set this mixture aside while you prepare the cake batter. The powdered sugar will help create that signature gumdrop texture when we fold them in later. I like to keep the gumdrops at room temperature for best results - they'll fold in more smoothly when they're not cold.
Mix the Cake Batter
In a large mixing bowl, combine the 15.25 oz boxed vanilla cake mix with the 1 cup unsweetened applesauce, 0.5 cup vegetable oil, 1 cup milk, and 1 teaspoon vanilla extract. Use a hand mixer or stand mixer with the paddle attachment to mix on medium speed for about 2 minutes until completely smooth. The applesauce will make this cake extra moist - that's the secret to that perfect texture.
If your cake mix doesn't contain baking powder, add 1 teaspoon baking powder and 0.5 teaspoon salt at this stage. Mix just until combined - we don't want to develop too much gluten. The batter should be thick but pourable. I find that room temperature eggs mix in better, so if your eggs are chilled, let them sit at room temperature for about 15 minutes before adding them next.
Fold in the Eggs and Prepare the Pan
Add the 2 whole large eggs one at a time to the batter, mixing just until each is fully incorporated after about 30 seconds of mixing. Be careful not to overmix - we want to keep those cake layers tender. Now gently fold in the prepared gumdrop mixture using a spatula, mixing just until evenly distributed. You'll see colorful streaks throughout the batter - that's what makes this cake so special!
While the batter rests, preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This makes for easy removal and beautiful presentation. The pans should be lightly greased - just enough to prevent sticking without making the cake soggy.
Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden on top and spring back gently when pressed in the center. I like to rotate the pans halfway through baking for even cooking - just open the oven door and swap them quickly to maintain temperature.
Don't overbake! The cakes will continue cooking slightly after you remove them from the oven. As soon as they're done, transfer them to a wire rack to cool completely. This cooling step is crucial - it prevents the cakes from becoming gummy when we frost them later. While they cool, you can prepare your frosting by melting the 0.25 cup unsalted butter and 0.5 cup heavy cream together over low heat until smooth.
Assemble and Frost the Cake
Once both cake layers are completely cool, place one layer on a cake stand or plate. Spread about 1/3 of the frosting evenly over the top. This is your base layer that will hold everything together. Then place the second cake layer on top and spread the remaining frosting over the entire cake, spreading it to the edges for a clean finish.
For that professional touch, I like to pipe a simple border around the edges using the remaining frosting. Then, while the frosting is still soft, gently press some of the reserved gumdrops onto the sides and top of the cake. This creates that beautiful gumdrop cake look while keeping the surprise inside. Let the cake chill in the refrigerator for at least 1 hour before serving to allow the frosting to set properly.
Pro Tips For Making Applesauce Gumdrop Cake
- Whisk Eggs Until Ribbon Stage: The cake mix instructions might say "beat eggs," but for this recipe, go further—whip those eggs until they hold a ribbon when the whisk is lifted. I learned this the hard way when my first batch turned out dense and heavy; the extra air lightens the texture, especially with applesauce replacing some fat.
- Chill the Batter 10 Minutes: Mixing the applesauce and oil into the batter can make it too warm, causing the cake to rise and then collapse. Stir everything together, then pop the bowl in the fridge for 10 minutes before baking. This small pause makes a real difference in keeping the layers intact.
- Cut Gumdrops in Half: Whole gumdrops sink to the bottom like rocks, leaving the top layers dry. Halve them first so they distribute evenly—this way, every bite gets that burst of color and sweetness without turning into a gumdrop-sandwich situation.
- Grease Pans And Dust with Flour: Vegetable oil alone won’t cut it here. Grease the pans thoroughly, then dust with flour (or cake mix) and tap out the excess. The applesauce makes the batter stickier than usual, and this step guarantees clean slices—no crumbly edges or cake clinging to the pan.
Common mistakes when making this recipe
Overmixing the Batter
This is the #1 mistake I see when making this cake. When you overmix the batter with the applesauce and gumdrops, you develop too much gluten, which makes the cake dense and tough instead of light and tender.
I recommend mixing just until the gumdrops are evenly distributed—about 10-15 gentle folds with a spatula. The batter should have visible streaks of gumdrop color, but it shouldn't look like you're making pancake batter. 🔥
Skipping the Cooling Step
I can't tell you how many times I've seen people try to frost this cake while it's still warm. The heat from the cake will melt the butter in your frosting, making it slide off the sides and creating a messy, unappetizing result.
Always let the cake layers cool completely on a wire rack before assembling. This usually takes about 1-2 hours, but it's worth the wait for that perfect finish.
Uneven Baking
If your cake pans aren't properly preheated or if you don't rotate them halfway through baking, you'll end up with unevenly baked layers. The center might be undercooked while the edges are dry.
To prevent this, always preheat your oven to 350°F for at least 15 minutes before baking, and swap the pans halfway through the 25-30 minute bake time. This ensures even heat distribution and a perfectly baked cake every time.
Using Cold Ingredients
Cold ingredients can cause the cake to bake unevenly or even fail to rise properly. Make sure your eggs, milk, and buttercream frosting ingredients are all at room temperature before using them.
I like to take my eggs out of the fridge 15 minutes before mixing and let my heavy cream sit at room temperature for 30 minutes before whipping. This small step makes a big difference in texture and flavor. ❄️
Not Greasing Pans Enough
If you don't grease your 9-inch round cake pans thoroughly enough, the cake will stick to the bottom and sides, making it nearly impossible to remove without breaking.
Use a pastry brush to coat the pans with a thin layer of vegetable oil or melted butter, then line the bottoms with parchment paper for extra insurance. This ensures clean slices and a professional-looking cake every time.
Overloading with Gumdrops
While gumdrops are the star of this cake, adding too many can make the batter too thick and heavy. Stick to the 2 cups called for in the recipe—any more, and you risk making the cake dense rather than light and fluffy.
If you're tempted to add extra gumdrops for visual appeal, save some for decorating the top after frosting instead. This keeps the texture perfect while still giving you that gorgeous gumdrop look. 🍬
Nutrition facts
Frequently asked questions
Can I make this cake without gumdrops?
The gumdrops are what make this cake special, but you can substitute with 2 cups chopped dried fruit (like cranberries or cherries) or even 2 cups mini marshmallows for a different texture. If you omit them entirely, the cake will still be moist and delicious—just without the fun surprises! The applesauce keeps it tender regardless.
Why does my cake turn out dense?
Overmixing the batter develops too much gluten, making the cake tough. Mix just until the gumdrops are evenly distributed (10-15 gentle folds with a spatula). Also, ensure your eggs and milk are at room temperature—cold ingredients can prevent proper rising. Let the cake cool completely before frosting to avoid a gummy texture.
How do I store leftovers?
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 3 months. The frosting may soften when thawed, so let it sit at room temperature for 10 minutes before serving. The gumdrops stay chewy for days!
Can I use a different cake mix?
Yes! While vanilla is traditional, you can swap for white cake mix (for extra lightness) or even spice cake mix (for warmth). Just reduce the baking powder to ½ teaspoon if the mix already contains it. The applesauce works best with vanilla or white mixes, as they complement the fruity gumdrop flavor beautifully.
How do I make it gluten-free?
Replace the boxed cake mix with a 1:1 gluten-free vanilla cake mix (like King Arthur or Bob's Red Mill). Use the same amount of applesauce and gumdrops, but add ½ teaspoon xanthan gum to the dry ingredients if your mix lacks it. The texture will be slightly denser, but still moist and delicious!