With a box of Betty Crocker™ cake mix and maple syrup from your cupboard, you're on your way to a delicious dessert.
Heat oven to 350°F. Generously grease and lightly flour a 12-cup fluted tube cake pan, or spray with baking spray with flour.
In a large bowl, beat Cake ingredients with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping the bowl occasionally. Pour into the pan.
Bake 47 to 53 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from the pan to a cooling rack. Cool completely, about 2 hours.
In a large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese, and 3 tablespoons of the syrup with an electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down the side of the cake. Spread the frosting over the cake. Store loosely covered in the refrigerator.
Instead of making the scratch frosting recipe, mix a container of Betty Crocker™ Rich & Creamy Cream Cheese Frosting with 4 to 5 tablespoons of maple-flavored syrup.
