PUMPKIN BUNDT CAKE
Makes 16 Servings
1 Serving Without Raisins = 2 PointsPlus™
1 Serving With Raisins = 3 PointsPlus™
1 (15 oz.) can of pumpkin (NOT pumpkin pie filling)1 1/2 cups Splenda granulated
1/2 cup fat-free buttermilk
1/3 cup unsweetened applesauce
1/3 cup water
1/2 cup fat-free egg substitute
2 egg whites OR 6 TBSP refrigerated egg whites
1 tsp vanilla
2 cups all-purpose flour
1 TBSP baking cocoa
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 cup raisins (optional)
1/4 cup mini chocolate chips
Preheat oven to 350º. Spray bundt pan.
|Don't forget to spray it in your dishwasher!|
In a large bowl, beat pumpkin, Splenda granulated, buttermilk, applesauce, water, egg substitute, egg whites and vanilla until well blended.
In a small bowl, combine remaining ingredients EXCEPT for the raisins and chocolate chips until well blended.
Fold in raisins and chocolate chips.
Bake 50 – 60 minutes or until a wooden toothpick inserted in cake comes out clean.
Cool 10 minutes in the pan and then remove from the pan to continue cooling on a wire rack.
MY SPIN: Go ahead and put the raisins in......it's a nice little surprise when you bite into one! This can be served 'as is' or with a dollop of fat-free whipped topping which wouldn't add PointsPlus™.
Now for the 'legal mumbo-jumbo' to keep me out of court!! ***The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.***