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1
Preheat oven to 350.
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2
Lightly mist a 12 cup Bundt pan with vegetable oil spray.
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3
Place cake mix, buttermilk, applesauce, egg whites, and flour in mixing bowl.
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4
Blend with mixer on low speed for 1 minute.
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5
Stop machine and scrape down sides of bowl.
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6
Increase speed to medium, beat 2 minutes more, scraping down sides again if needed.
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7
Pour batter into prepared pan.
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8
Place pan in oven.
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9
Bake cake until it is golden brown and springs back when lightly pressed with your finger, 35-40 minutes.
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10
Remove pan from oven and place on wire rack to cool for 20 minutes.
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11
Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.
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12
Poke holes in top and sides of cake with a wooden skewer or toothpick.
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13
Brush the cake generously all over with the condensed milk.
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14
Sprinkle with the toasted almonds.
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15
Lightly cover cake with plastic wrap and store in the refrigerator overnight.
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16
The next day, slice and serve with fruit.
