Mary's Tennessee Jam Cake with Caramel Frosting

1 box spice cake mix + 2/3 c. yellow cake mix*
1 c. buttermilk, or 4 T. dry buttermilk** mixed with 1 c. water
1/3 c. applesauce
1/3 c. oil
3 eggs
1/4 t. cinnamon
2/3 c. blackberry jam, with or without seeds, your choice
1 c. chopped pecans, optional

Caramel Frosting:
1 stick butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar
1 t. vanilla

Preheat oven to 350. Spray pan or coat with grease and flour. Place all cake ingredients, except pecans in mixing bowl and beat on low until combined. Increase speed to medium for 2 minutes. Add pecans. Pour into sprayed bundt or angel food cake pan. Shake a little to level it out. Bake 40 minutes until done (check with a toothpick). Cool for 5-10 minutes before inverting onto plate. Cool. This is a very moist cake.

*Cake mixes used to be 18 oz. but now they are 15 oz. Adding 2/3 c. yellow cake mix to any cake will make up the difference.
**The buttermilk directions say it works best to add the dry buttermilk to the dry ingredients and add the water when other liquid ingredients are added.

Caramel Frosting:
Place butter and brown sugar in saucepan over medium heat. Stir and cook until mixture comes to a boil. Boil for 2 minutes--Time it! Add milk, return to a boil and remove from heat. Add powdered sugar and vanilla. Beat with a wooden spoon until smooth. Pour immediately over cooled cake. Serve with a big glass of cold milk!


***Another Caramel Icing: (This is the one I use with my fresh apple cake)

Caramel Frosting:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla

Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency.

First picture is after baking, before adding frosting. Second picture is after adding frosting (I burned the first batch, so watch it closely).