Pumpkin Bundt Cake

  • Currently 4/5
The secret ingredient in this moist cake is butterscotch pudding.
1 pkg (18-1/4 oz) reduced fat yellow cake mix
1 pkg (1-oz) instant sugar free butterscotch pudding mix
1 cup cooked or canned pumpkin
Egg substitute equivalent to 4 eggs
1/4 cup water
1/4 cup vegetable oil
1-1/2 to 2 tsp pumpkin pie spice
1 cup fat free whipped topping
1. In a mixing bowl, combine the first seven ingredients.  Beat on low speed for 2 minutes.  Transfer to a 10-inch fluted tube pan coated with nonstick cooking spray.  Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 10 minutes before removing to a wire rack.  Garnish each slice with 1 Tbsp whipped topping. 
Serves:  16

194 cals, 32g carbs, 4g protein, 6g fat, 1g fiber.
Meal   SnackDish   Dessert
Cooking Method   BakedPrep Time   less than 15 minutes
Cooking Time   45 minutes

Carolyn Beck

Member since Jun 2008

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