Light Pumpkin Bundt Cake Recipe

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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
Diabetic Exchange Test Kitchen Approved
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

Nutritional Facts

1 slice with 1-1/2 teaspoons whipped topping equals 194 calories, 6 g fat (0 saturated fat), 0 cholesterol, 340 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  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.
Originally published as Pumpkin Bundt Cake in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p284

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Reviewed Feb. 20, 2010

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

Reviewed Oct. 19, 2008

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

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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