Happy National Bundt Cake, Day! It doesn't look too pretty, but it is sooo moist, and delicious! I made 12 mini bundt cakes, and plan to put these into lunchboxes, and freeze some.
Adapted from the Cake Mix Doctor
Applesauce Spice Cake
1 package spice cake mix (I only had yellow, so I added cinnamon, nutmeg and ground ginger)
1 cup applesauce
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/3 cup shortening (I used 1/3 c butter, for this, since I don't have shortening)
1 tsp. vanilla
1 tsp. grated lemon zest
2 large eggs
1 cup chopped, peeled apple
1/2 cup chopped pecans
6 oz fresh cranberries
Grease and flour a 12 cup Bundt pan. (as an extra, I took raw sugar, and sprinkled the bottoms of the mini bundt pans, to make an instant glaze, on the tops.Combine the cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest and eggs in a large mixing bowl. Blend with electric mixer on low for 1 minute. Scrape down the sides of the bowl and beat on medium for 2 minutes or until the batter looks well blended. Fold in the apples, cranberries and pecans. Pour the batter into the prepared pan and bake at 350 for 50 to 55 minutes or until the cake is golden brown and springs back when lightly pressed with your finger. Remove the cake to a wire rack and cool for 20 minutes. Run a knife around the outside and invert the cake onto the rack and cool completely.
Adapted from the Cake Mix Doctor
Applesauce Spice Cake
1 package spice cake mix (I only had yellow, so I added cinnamon, nutmeg and ground ginger)
1 cup applesauce
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/3 cup shortening (I used 1/3 c butter, for this, since I don't have shortening)
1 tsp. vanilla
1 tsp. grated lemon zest
2 large eggs
1 cup chopped, peeled apple
1/2 cup chopped pecans
6 oz fresh cranberries
Grease and flour a 12 cup Bundt pan. (as an extra, I took raw sugar, and sprinkled the bottoms of the mini bundt pans, to make an instant glaze, on the tops.Combine the cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest and eggs in a large mixing bowl. Blend with electric mixer on low for 1 minute. Scrape down the sides of the bowl and beat on medium for 2 minutes or until the batter looks well blended. Fold in the apples, cranberries and pecans. Pour the batter into the prepared pan and bake at 350 for 50 to 55 minutes or until the cake is golden brown and springs back when lightly pressed with your finger. Remove the cake to a wire rack and cool for 20 minutes. Run a knife around the outside and invert the cake onto the rack and cool completely.
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