Ingredients:

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)

Instructions:

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.

Variations:

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.

To achieve the look in the photograph we recommend using a Bundt muffin pan.

Recipe is courtesy of Nordic Ware®