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1
Place a rack in the center of the oven and preheat the oven to 350u00b0F.
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2
Lightly mist a 12-cup Bundt plan with vegetable oil spray, then dust with flour.
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3
Shake out the excess flour.
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4
Set the pan aside.
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5
Place the cake mix, strawberry puree, applesauce and the eggs in a large mixing bowl.
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6
Blend with an electric mixer on low speed for 1 minute.
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7
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
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8
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
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9
The batter should look well combined and thickened.
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10
Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
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11
Place pan in oven.
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12
Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30-35 minutes.
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13
Remove the pan from oven place it on a wire rack to cool for 20 minutes.
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14
Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
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15
Meanwhile, prepare the frosting.
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16
Place the neufchatel cheese and the strawberry preserves in a medium size mixing bowl.
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17
Blend with an electric mixer on low speed until just combined, 30 seconds.
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18
Stop the machine, scape down the sides of the bowl with the rubber spatula, and add the confectioner's sugar and red food coloring, if desired.
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19
Increase the mixer speed to medium and beat until fluffy, 1 minute more.
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20
Spread the frosting over top and sides of the cooled cake with clean, smooth strokes, Slice and serve!
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21
****Store this cake, covered in wax paper, in the refrigerator for up to 1 week.
