Apple-Spice Bundt Cake with Butterscotch Glaze

12 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 20 Minutes

• Cake
• 1 box spice cake mix with pudding
• 1 cup milk
• 3 oz cream cheese (from 8-oz package), softened
• 3 eggs
• 1 large Granny Smith apple, peeled, cored and chopped (2 cups)
• Butterscotch Glaze
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 3 tablespoons butterscotch topping
• 2 tablespoons milk
• Garnish
• Dried apple slices, if desired

1 Heat oven to 325°F. Generously grease 10- or 12-cup fluted tube cake pan with shortening.

2 In large bowl, beat all cake ingredients except apple with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apple. Pour into pan.

3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Place heatproof plate upside down over pan; turn plate and pan over; remove pan. Cool completely, about 1 hour. Place cake on serving plate.

4 In medium bowl, beat butterscotch glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle over top of cake. Garnish with dried apple slices.

1 Serving: Calories 150; Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 110mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½

Sweet Secret Instead of using spice cake mix, use a box of yellow cake mix with pudding and 1½ teaspoons apple pie spice.