Applesauce and Cake Parfait


This is a quick and easy dessert made from leftover cake and unsweetened applesauce.  It would be even more delicious with homemade applesauce, but in a pinch, this is a good dessert.  Any kind of cake would be good, but something with a spicy, sharp flavor is especially nice.  This is my adaptation of a favorite Norwegian dessert and a good way to use up some leftover cake.


  • 2-½ cups leftover cake*
  • 1-½ cups unsweetened applesauce
  • ¾ cup frozen whipped topping, thawed

*I used 6 of my white wine mini-cakes (recipe here)
Preheat oven to 350 degrees F

Crumble cake or pulse several times in food processor.  Place on ungreased baking sheet and bake in a 350 degree F oven for 20 minutes.  Stir, spread and break up clumps of cake every 5 minutes.  Remove from oven and let cool.
Measure out 1/3 cup of crumbs and spoon 1-1/2 tablespoons of this measurement into a parfait glass.  Top with 2 Tblsp. of applesauce and 1 Tblsp. of whipped topping.
Repeat with 1-1/2 Tblsp. from measurement of crumbs, 2 Tblsp. applesauce and 1 Tblsp. topping.  Place remaining measure of crumbs on top.

Repeat with remaining 5 glasses.  Cover each and refrigerate for at least one hour before serving.

6 servings 

I used tall wine glasses but the same amount will fit into a pretty dessert dish.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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