STRAWBERRY APPLESAUCE CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F.
• Lightly mist a 12-cup Bundt plan with vegetable oil spray, then dust with flour.
• Shake out the excess flour.
• Set the pan aside.
• Place the cake mix, strawberry puree, applesauce and the eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
• The batter should look well combined and thickened.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place pan in oven.
• Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30-35 minutes.
• Remove the pan from oven place it on a wire rack to cool for 20 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
• Meanwhile, prepare the frosting.
• Place the neufchatel cheese and the strawberry preserves in a medium size mixing bowl.
• Blend with an electric mixer on low speed until just combined, 30 seconds.
• Stop the machine, scape down the sides of the bowl with the rubber spatula, and add the confectioner's sugar and red food coloring, if desired.
• Increase the mixer speed to medium and beat until fluffy, 1 minute more.
• Spread the frosting over top and sides of the cooled cake with clean, smooth strokes, Slice and serve!
• ****Store this cake, covered in wax paper, in the refrigerator for up to 1 week.