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Light Pumpkin Bundt Cake

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.
  • Makes
    16 servings


  • 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


  • 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 in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped topping.

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  • goodybrooks
    Feb 20, 2010

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

  • Baker2008
    Oct 19, 2008

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

  • tedygram
    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.