This Beets the Cake!

Melissa Johnson


I hate beets but my kids love them. I am anemic so I'm always trying to add iron to my diet. I found this recipe and I changed a few things to improve it. The result? It's fantastic! The beets taste like Cranberries! This cake became wildly popular with our Senior Citizens at the center. And besides, I love to ask someone if they can guess whats in the cake and the look on their face when I tell them the secret ingredient is Beets - it's priceless!!!!

Blue Ribbon Recipe

Ok, I'll admit it: I did not tell my husband anything about the cake before serving it to him and asking for an opinion. His reaction? Tastes like cranberries! Melissa is so right - this is one delicious cake! We all liked the combination of flavors in this cake... Serve it with a wink and a nod. The beets can be our little secret. ;-) The Test Kitchen


★★★★☆ 26 votes

15 Min
35 Min


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  • 1 jar(s)
    (approx. 14oz) beets, undrained (Sweet & Sour Harvard Beets)
  • 1/2 c
    butter, softened
  • 1 1/4 c
  • 2
  • 2 1/4 c
    self-rising flour
  • 1 1/2 tsp
  • 1 tsp
  • 1/4 c
    applesauce, unsweetened

How to Make This Beets the Cake!


  1. Beat butter and sugar until light and fluffy then beat in eggs. Add cinnamon and nutmeg then applesauce and mix well. Add in the flour, a little at a time on low speed till well mixed.
  2. Puree the beets in a food processor or blender until smooth (or heat in the microwave till soft and mash them with a potato masher or use a standard mixer to beat them). Mix beets into batter till well blended.
  3. Pour batter into a lightly greased and floured 13 x 9 pan or bundt pan. Bake at 350 for 35 to 40 minutes or until cake tests done.
  4. If you use a 13 x 9 pan, you can lightly ice the cake with store bought cream cheese frosting (just a glaze tastes best). If using a bundt pan you can glaze it or just sprinkle powdered sugar over it. Either way is yummy!

Printable Recipe Card

About This Beets the Cake!

Main Ingredient: Flour
Regional Style: American

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