Spicy Apple Bundt Cake

Spicy Apple Bundt Cake
From: Mary Chesney

Serve this cake plain or, for a special flourish, with a scoop of low-fat ice cream or frozen yogurt and a drizzle of fat-free caramel sauce from a jar.

1 spice cake mix (I use Duncan Hines Moist Deluxe)
1 (21 oz) can apple pie filling
1 large egg + 2 egg whites (I use 2 eggs instead of 1 large egg and 2 egg whites)

1. Preheat oven to 350 degrees. Spray a 10-inch Bundt pan with Pam.

2. With electric mixer on low speed, beat the cake mix, apple pie filling, egg, and egg whites in a large bowl until moistened, about 30 seconds. Increase the mixer speed to medium and beat until well blended, about 2 minutes. Pour the batter into the pan.

3. Bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Cool in the pan on a rack 20 minutes. Remove from the pan and cool completely on the rack. Sift the confectioners sugar over the top just before serving.

Makes 18 servings
per serving (1/18 of cake): 156 Cal, 2 g Fat, 1g Sat Fat, 12 mg chol, 192 mg Sod, 33 g Carb, 1 g Fib, 2 g Prot, 57 mg Calc. Points:3