Zucchini Spice Yellow Cake with Cream Cheese Glaze

1 yellow cake mix

1 (3.4 oz.) box vanilla instant pudding mix

1 1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

pinch of ground cloves

1/4 tsp. salt

1/2 c. water

1/4 c. vegetable oil

1 c. non-fat plain Greek yogurt (or sour cream)

4 eggs

2 c. grated zucchini


Cream Cheese Glaze

4 oz. cream cheese

1 c. powdered sugar

2 tsp. vanilla

milk, enough to reach desired consistency


Preheat oven to 350 degrees.  Grease and flour a bundt pan; set aside.  In a large bowl combine all of the cake ingredients, except the zucchini.  Using a hand-mixer, beat until smooth and creamy; about 2 minutes.  Fold in the grated zucchini.  Spread batter evenly into the greased bundt pan and bake for 60 minutes or until top springs back when lightly touched.  Cool in pan 15-20 minutes, then invert to a wire rack and cool completely.  When cooled, top with glaze.  


For the glaze:  Place cream cheese in a medium glass bowl and microwave 20-30 seconds or until very soft.  Stir until smooth.  Add powdered sugar, vanilla and 1 Tablespoon of milk.  Stir together until creamy.  Add a little more milk, if needed, to reach desired glaze consistency.  Drizzle over cooled cake.  


Cake adapted from: The Cake Mix Doctor and Glaze from: Jenn@eatcakefordinner