Baby Food Cake III

Baby Food Cake III

3 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Recipe by  sal

“Use up some of your leftover baby food in this easy Bundt cake. Any fruit flavored baby food can be used.”

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Adjust Servings

Original recipe yields 1 10-inch bundt pan



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
  3. In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Reviews (3)

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This recipe is great! I usually use one vanilla custard and one pear babyfood jars. The custard keeps it really moist, similar to what yogurt would do. Not very sweet so I drizzled lightly with a powdered sugar icing. Last time I tossed in some chopped pecans for added texture. People at work rave about it!

Leigh Ann Rowan Kiraly

Leigh Ann Rowan Kiraly

Delicious cake - recipe similar to one from my childhood. Baked it at 350 degrees b/c & thought the posted temp was a typo. I couldn't find plum baby food, so I substituted prune - worked great! I used 1/2 cup applesauce b/c that's what it came in (individual serving size) and reduced the oil to 1/2 cup. Also used pecans b/c my husband's allergic to walnuts. Very moist.



I cooked it at 350 (by mistake) and it took 55 minutes. I used mixed fruit and prune baby foods, because that was what I had. This is a quick work-day dessert that goes together quickly and can bake during dinner or dinner prep. I suspect any fruit baby food would work. The texture was okay (not as dense as I expected) and the fruit made it moist. Great with whipped cream, ice cream, or a drizzle of icing. Frosting would be too much, IMO. This is quite a sweet cake. Next time I will reduce the sugar by at least half, but I will certainly be making it again. Once we no longer keep baby food in the pantry, I'll sub frozen fruit (thawed) with a splash of water and run through the food processor or blender...or just increase the applesauce. Thanks for the recipe.

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Amount Per Serving (14 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 69 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Homemade Angel Food Cake


next recipe:

Devil's Food Cake I