Spice Cake with Brown Sugar Caramel Glaze

True story. My niece requested some kind of spice or gingerbread cake for her birthday, instead of making it from scratch I thought I'd try a recipe I have from the Cake Doctor cookbook to boost a store-bought spice cake mix. I go to the grocery store where my only choices are yellow, chocolate, or carrot cake mixes. What the? The shelves are literally bare; I asked someone stocking shelves nearby if she had any in the store and she said no, they are having problems with supplier. Great, are we hoarding cake mix now I asked? Another shopper overheard me and goes "well I better grab a couple while there's still at least some  here" 🤦‍♀️ Good grief people.

So I winged it and doctored up a yellow cake mix and guess what? Totally worked. You do not need to buy spice cake mix in order to make a spice cake. You're welcome (when you want to make your famous yearly pumpkin spice cake you'll be thanking me hahaha). 

• yellow cake mix
• 3/4 cup applesauce
• 1/2 cup buttermilk
• 1/2 cup melted butter
• 1/3 cup molasses
• 3 eggs
• 1 teaspoon vanilla
• 2 teaspoons pumpkin pie spice

Mix all together and pour into a greased bundt pan. Bake according to box directions, about 25 minutes.

The cake is moist and very flavorful all on it's own - but topped with brown sugar caramel glaze? Delish!

• 6 T. butter
• 6 T. packed brown sugar
• 6 T. white sugar
• 6 T. heavy whipping cream
• 1 t. vanilla

Bring the mixture to a boil in a medium-sized saucepan over medium heat. Let boil for 1 minutes, stirring often. Spread over the cake, or spoon over individual pieces of the spice cake (we spooned over individual pieces and it was heaven).