Life at Warp Speed

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Strawberry Applesauce Cake August 17, 2011

Filed under: Sweet Eats — lifeatwarpspeed @ 11:15 pm
Tags: ,

Okay. I am no baker. I have zero patience for precise measuring and the level of detail that is required to bake and bake well. I don’t have a sweet tooth, so I have very little motivation to master the art of baking. Cooking is so much more forgiving and tasty to me.

So, I love the Cake Mix Doctor. It is so easy to doctor up a TJ cake mix. I can make fantastic tasting cakes without all the hard work. Let’s face it, unless you love baking as a hobby, most of us are too busy to fuss around with this stuff. You simply doctor up a mix and viola! Something yummy to serve up. Since neither P (hubby) or I need the extra fat, sugar and calories, we usually skip frosting or icing. The bonus is that it is healthier for you in the long run anyways. You will always find a pile of icing or frosting scraped off any cake we eat.

This is the cake that P’s men’s Bible study group often requests. They have been meeting at our home since 1999, so it gets made for them from time to time. One of them wistfully asked me if I was making it anytime soon last week. Although not much baking has occurred since the birth of M almost 3 years ago, I will try to remember to bake one up next week for their next Bible Study.


Strawberry Applesauce Cake from the Cake Mix Doctor (Serves 16)

Vegetable oil spray, for coating tins
Flour, for coating tins
1 package white cake mix
1 cup pureed strawberries, sweetened with 1 T sugar
1/2 cup applesauce
2 large eggs
4 ounces neufchatel cheese, at room temperature
1/2 cup strawberry preserves
1/2 cup confectioner’s sugar, sifted


1.    Place rack at center position in oven and preheat oven to 350 degrees. Lightly mist pan and dust with flour. Tap out excess flour and set aside.
2.    Place cake mix, strawberry puree, applesauce, and eggs in large mixing bowl. Blend on low speed for 1 minute. Scrape down sides of bowl with spatula. Increase speed to medum and beat for 2 more minutes, scraping down again as needed. Batter should look well combined and thickened. Pour into pan and place in oven.
3.    Bake until light brown and springs bak when lightly pressed, about 30 to 35 mintues. Remove and place on wire rack for 20 minutes to cool. Invert and allow to cool completely for 20 more minutes.
4.    Prepare frosting. Place cheese and preserves in a medium sized bowl. Blend on low speed until just cominged, about 30 seconds. Stope and scrape down sides and add sugar. Increase speed to medium and beat until fluffy, 1 minute more.
5.    Spread frosting over top and sides of cooled cake. Slice and serve.


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