Monday, October 30, 2006

Applesauce Spice Cake, Pumpkin Spice Cake

Applesauce Spice Cake

1 (18.25 Oz.) package yellow cake mix
1 (3.4 Oz.) package instant vanilla or butterscotch pudding mix
1 cup applesauce
1/3 cup vegetable oil
1/2 cup water
4 eggs
1/8 tsp ground ginger
1/4 tsp ground allspice
1 tsp ground nutmeg
Baker's Joy® non-stick spray with flour
Granulated white sugar (if desired)

Preheat oven to 325°F. Spray mini-Bundt® cake pans with Baker's Joy®
spray. In a large mixing bowl, mix all ingredients on medium speed
for two minutes. Spoon into prepared pan until 1/2 to 2/3 full. Bake
for 18-22 minutes or until toothpick inserted into center of cake
comes out clean. Cool for 10 minutes before removing from pan; cool
completely on racks. Sprinkle with granulated sugar, if desired.
Makes 16 Servings.


When creating a 10-cup Bundt cake, follow the same directions; bake
50-55 minutes or until toothpick inserted near center comes out
clean. Cool for 10-15 minutes before removing from pan.

Pumpkin Spice Cake

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the spice cake mix and canned pumpkin until
well blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes
in the preheated oven, or until a knife inserted into the center comes out
clean. Cool and serve, or store in the refrigerator. This tastes even better
the next day.

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