Fresh Sour Cream Apple Bundt Cake

Ingredients

  • 1 spice cake mix
  • 1 small box (3.4 ounces) instant vanilla pudding
  • 2 Granny Smith apples, peeled and cubed into small pieces*
  • 1 cup vegetable oil
  • 1 cup water
  • ½ cup Braum’s sour cream*
  • 3 large Braum’s eggs*
  • 1 (8-ounce container) cream cheese, room temperature*
  • 3 tablespoons Braum’s unsalted butter, room temperature*
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 cup Durham’s® honey toasted pecans, chopped*
  • 1 scoop Braum’s Homestyle Vanilla Ice Cream, or your favorite flavor*

Instructions

  1. Preheat oven to 350°F.
  2. Spray a Bundt pan with nonstick cooking spray.
  3. In a large bowl, mix together the spice cake mix, vanilla pudding, vegetable oil, water, sour cream, and eggs with an electric mixer for 2 minutes or until there are no lumps.
  4. Add the apples and stir to combine.
  5. Pour the cake mix into the cake pan and bake for 50-60 minutes or until the cake is cooked through.
  6. Remove from the oven and allow the cake to cool.
  7. Invert the cooled cake onto a cake plate.
  8. To make the cream cheese frosting: In a large bowl, beat together the cream cheese, butter and vanilla in an electric mixer until creamy.
  9. Slowly add in the powdered sugar one cup at a time until the frosting is smooth.
  10. Place the frosting in a quart or gallon storage bag and squeeze to one of the corners.
  11. Twist to seal the bag closed, then snip the corner and squeeze crisscross lines on to the cake.
  12. To top it off, sprinkle with chopped honey pecans.
  13. Store the cake in the refrigerator until you are ready to serve.
  14. Cut into slices to serve with a scoop of your favorite Braum’s ice cream.

Notes

*Denotes items that are available in Braum’s Fresh Market.