Strawberry Applesauce Cake

Cake:

Vegetable oil spray for misting the pan

Frosting:

4 ounces reduced-fat cream cheese, at room temperature

Place a rack in the center of the oven and preheat the oven to 350 degree. Lightly mist a 12-cup bundt pan 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 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 the pan in the oven.

Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30 to 35 minutes. Remove the pan from the oven and 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 cream 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, scrape down the sides of the bowl with the rubber spatula and add the confectioners’ 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 waxed paper, in the refrigerator for up to one week. Serves 16.