The heavenly 2-point WW Pumpkin Bundt Cake evokes a cozy and comforting feeling of the fall season with all the classic fall ingredients, such as nutmeg, cinnamon, pumpkin, and a hint of vanilla. All of these ingredients make up the guilt-free heavenly 2-point WW Pumpkin Bundt Cake, which is low in WW points and yummy at the same time. You can prepare this cake in under 1 hour. We use light ingredients to keep a balance for WW points, such as light eggs, a sugar-free cake mix, and pure pumpkin puree. Sacrificing heavy ingredient options for losing WW points does not mean you do not have a better and delicious alternative. This cake is heavenly, as the name suggests, in both health and taste.
STATS:
- Calories: 125 kilocalories
- Prep time: 10 minutes
- Serving size: 1 slice
- Cook time: 30-40 minutes
- Cuisine: American
- Total time: 50 minutes
- Course: Dessert
- Diet: Weight Watchers
- Serving: 12
EQUIPMENT:
- Cooling rack
- Rubber spatula
- Whisk
- Mixing bowls
- 10-inch bundt cake pan
INGREDIENTS:
- 1 box of sugar-free yellow cake mix
- 3 large egg whites
- 1 tsp of baking powder
- ¾ cup of unsweetened applesauce
- 1½ tsp of cinnamon
- ½ tsp of nutmeg
- 1 tsp of vanilla extract
- ¼ cup of water (for moisture, if you need it)
- 1 cup of 100% pure pumpkin puree (not pumpkin pie filling)
- Powdered sugar or light glaze for dusting (optional)
INGREDIENT NOTES:
SUGAR-FREE YELLOW CAKE MIX:
- This helps in maintaining the proper texture of the cake and is also low in calories. Alternatively, you can use spice cake mix, but it will add 1 point to the WW plan.
PUMPKIN PUREE:
- Puree provides moisture to the cake and is a source of fiber. It also gives its natural sweetness to the cake. For alternative options, use butternut squash puree or mashed sweet potato.
EGG WHITES:
- We use this as a substitute for whole eggs, and it reduces cholesterol and fat. For an alternative, use flax eggs.
UNSWEETENED APPLESAUCE:
- To substitute oil, we use unsweetened applesauce for it to give the cake a moist texture, and it also helps in reducing calories. You can use mashed ripe banana as an alternative option.
NUTMEG & CINNAMON:
- They give the cake an autumnal flavor. For its alternative, use 1½ tsp of pumpkin pie spice blend.
VANILLA EXTRACT:
- Without the use of sugar, vanilla extract improves the sweetness in the cake. For an alternative option, use ½ tsp of almond extract.
INSTRUCTIONS:
- Heat the oven to 175°C.
- Slightly cover the bundt pan using a nonstick spray.
- Mix spices, baking powder, applesauce, egg whites, pumpkin puree, and cake mix in a large bowl.
- Add in vanilla extract.
- Pour some water if you need it for a smooth batter.
- Combine and mix everything. Do not overmix.
- Inside the bundt pan, pour the mixture evenly.
- Now bake for 35 to 40 minutes or till the time a toothpick comes out clean when checking the cake from the center.
- Cool down the cake for 10 minutes and transfer it to the rack.
- Lightly glaze with white sugar-free glaze if you want to.
SERVING SUGGESTIONS:
- You can enjoy this cake with some tea or coffee.
- For a twist of fall dessert, you can pour some sugar-free caramel syrup on top of the cake.
- Serve the cake with some fat-free Greek yogurt or whipped cream.
TIPS:
- If you want to keep the cake extra moist, you can bake it for 35 minutes and then check the cake.
- For easy portion control, you can use mini bundt pans instead.
- You can make the cake crunchy by adding a handful of chopped walnuts or pecans, but they will add 1 to 2 WW points.
STORAGE INFORMATION:
FRIDGE:
- Store the cake in a sealed container for five days.
FREEZER:
- Freeze the cake slices for 2 months. Before serving, thaw in the refrigerator overnight or microwave for twenty seconds.
FAQs:
How do I make this cake gluten-free?
- Yes, instead of sugar-free yellow cake mix, use gluten-free sugar-free cake mix.
Can I include frosting on this cake?
- You can use sugar-free glaze or a small amount of light cream cheese frosting, which will help you keep the points low.
NUTRITIONAL INFORMATION:
Calories: 125 kilocalories
Net carbs: 20 grams
Iron: 1.1 milligrams
Total carbs: 23 grams
Vitamin A: 5000 IU
Fiber: 3 grams
Calcium: 30 milligrams
Protein: 4 grams
Serving size: 1 slice
Sodium: 180 milligrams
Serving: 12
Potassium: 120 milligrams
Weight Watcher Points: 2 points