Pumpkin Bundt Cake

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The secret ingredient in this moist cake is butterscotch pudding.
Ingredients
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
 
Directions
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. 
 
Notes:
Serves:  16

194 cals, 32g carbs, 4g protein, 6g fat, 1g fiber.
Categories:
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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