• 20servings
  • 32minutes
  • 220calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB3, H, E
MineralsFluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. vegetable oil spray for misting the pan

  2. 1 package (18 1/4-ounces) yellow cake mix with pudding

  3. 3/4 cup buttermilk

  4. 3/4 cup vegetable oil such as canola, corn, safflower, soybean, or sunflower

  5. 3 large eggs

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon ground allspice

  8. 1 cup pitted prunes, chopped

  9. Hot Buttermilk Glaze

Instructions Jump to Ingredients ↑

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13 x 9-inch baking pan with vegetable oil spray. Set the pan aside.

  2. Place the cake mix, buttermilk, oil, eggs, cinnamon, and allspice in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Fold in the chopped prunes. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

  3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes. Remove the pan from the oven and place on a wire rack to cool.

  4. Meanwhile, prepare the Hot Buttermilk Glaze.

  5. Poke holes all over the top of the cake with a toothpick or wooden skewer and pour the hot glaze over the top, a little at a time, spreading the glaze out with a spoon to reach all edges of the cake. Allow the cake to cool for 20 minutes more before cutting it into squares and serving.

  6. Store this cake, covered in aluminum foil, at room temperature for up to 1 week or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.


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