Too-dry cake

by Raye Jeanne Blundell
(Denver, CO)

I made an applesauce cake yesterday, which I admittedly modified here and there, but we don't need to go there.

My question is: what can I do/add/spread to make the cake more moist so that we can eat it? I have two 8" square cakes, and I don't (won't) just throw them away. Can I "inject" them with some mixture to moisten them, like a pudding? What do you think of poking holes and pouring, say, caramel sauce over them? Help, please!