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Light Pumpkin Bundt Cake Recipe

When you tell people how easy it is to make this deliciously moist cake, they won't believe it! The secret ingredient in this treasured recipe is butterscotch pudding.
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD:16 servings

Ingredients

  • 1 package reduced-fat yellow cake mix (regular size)
  • 1 package (3.4 ounces) sugar-free instant butterscotch pudding mix
  • 1 cup canned pumpkin
  • 1 cup egg substitute
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1-1/2 to 2 teaspoons pumpkin pie spice
  • 1 cup fat-free whipped topping

Directions

  • 1. In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped topping. Yield: 16 servings.

Nutritional Facts

1 slice: 194 calories, 6g fat (0g saturated fat), 0mg cholesterol, 340mg sodium, 32g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges: 2 starch, 0 fat.

Reviews for Light Pumpkin Bundt Cake

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MY REVIEW
goodybrooks User ID: 1566757 146512
Reviewed Feb. 20, 2010

"I didn't have canned pumkin so I substituted 1 cup of pumpkin pie mix. Pretty tasty"

MY REVIEW
Baker2008 User ID: 2755562 116509
Reviewed Oct. 19, 2008

"This recipe calls for one (1.0 ounce) box of sugar-free, instant butterscotch pudding, per "Down-Home Diabetic Cookbook"."

MY REVIEW
tedygram User ID: 2883136 100373
Reviewed Feb. 23, 2008

"this recipe calls for a package (3.4 ounces) sugar-free instant butterscotch pudding mix. i looked on both my small box 1 oz and large box 1.5 oz. of pudding and they neither one are 3.4 oz. what size are we to use for this and i see other recipes calling for pudding? my cake is in the oven i hope it comes out good. thank you."

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