One-Bowl Apple-Spice Bundt Cake with Butterscotch Glaze

Chopped apples give texture and flavor to this easy one-bowl cake. The simple butterscotch glaze topping takes the flavor over the top! MORE+ LESS-

By Betty Crocker Kitchens

July 30, 2014

Ingredients

box Betty Crocker™ Super Moist™ spice cake mix

cup milk

oz cream cheese, softened

eggs

large Granny Smith apple, peeled, cored and chopped (2 cups)

tablespoons butter, softened

cup powdered sugar

tablespoons butterscotch topping

tablespoons milk

Dried apple slices, if desired

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1

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
2

In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
3

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and 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 on top of cake. Garnish with dried apple slices.