Start with a box cake mix, throw in some sour cream and a full pound of apples along with a few other common ingredients. What do you get? The simplest moist bundt cake, loaded with fall flavor.

1 18 oz box yellow cake mix
1 3.4 oz pkg vanilla instant pudding
4 extra large eggs
2/3 cup water
1/2 cup canola oil
1 tsp ground cinnamon
1/2 cup sour cream
1 lb Granny Smith apples (about 3), peeled, coarsely chopped
3/4 cup powdered sugar
1 tsp water
2 Tbsp sour cream

1. Heat oven to 350°.
2. Beat first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until blended. Stir in apples.
3. Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
4. Bake 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
5. Whisk sugar, 1 tsp. water and remaining sour cream until blended, then drizzle over cake. Let stand until glaze is firm.

Servings: 16