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