Cooking with Paula Deen Special Issues – September 2019

13 PAULA DEEN’S FALL BAKING

1 (16.25-ounce) box white cake mix*

¾ cup apple butter

½ cup water

1⁄3 cup vegetable oil

3 large eggs

¼ teaspoon plus 1⁄8 teaspoon apple

pie spice, divided

¼ cup cream cheese, softened

1¼ cups confectioners’ sugar

2 to 3 teaspoons whole milk

Garnish: chopped toasted pecans

1. Preheat oven to 350°. Spray a 10- to
   15-cup Bundt pan with baking spray with
   fl our.


2. In a large bowl, beat cake mix, apple
   butter, ½ cup water, oil, eggs, and
   ¼ teaspoon pie spice with a mixer at low
   speed until combined, about 30 seconds.
   Increase mixer speed to medium, and

beat for 2 minutes, stopping to scrape

sides of bowl. Spoon batter into prepared

pan. Tap pan on counter twice to release

air bubbles.

3. Bake until a wooden pick inserted near
   center comes out clean, 35 to 40 minutes.
   Let cool in pan for 10 minutes. Run a
   knife around edges of cake. Remove from
   pan, and let cool completely on a wire
   rack.


4. In a medium bowl, whisk cream cheese
   until smooth. Add confectioners’ sugar,
   milk, and remaining ⅛ teaspoon pie
   spice, whisking until smooth; drizzle
   onto cooled cake. Garnish with pecans,
   if desired.

*We used Betty Crocker Super Moist

White Cake Mix.

Apple Butter Bundt Cake

Makes 1 (10- to 15-cup) Bundt cake

Formore seasonal fl avor, add up to

1 teaspoon apple pie spice to cake mix.

Kitchen Tip