About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, October 11, 2014

Pumpkin Spice Bundt Cake

What a great day for pumpkin!!! Of course, as far as I'm concerned, every day is a great day for pumpkin. I love pumpkin. The entire house smelled so good while this was baking, and I really couldn't wait until it got cool enough to taste....and it was worth the wait!!

PUMPKIN SPICE BUNDT CAKE
Makes 12 Servings = 3 PointsPlus®
OR
Makes 16 Servings = 2 PointsPlus®


2 ½ cups Splenda granulated
1 cup unsweetened applesauce
¾ cup fat-free egg substitute
3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
¼ tsp ground cloves
1 can (15 oz) pumpkin (NOT pie filling)


 
Preheat oven to 350°. Spray a 10” bundt pan; set aside.
 
Don't forget to spray the pan in your dishwasher door to avoid overspray on your countertop!

In a large bowl, combine the Splenda and applesauce until well blended. Slowly add the egg substitute until well combined.



In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and cloves.


Add dry ingredients to egg mixture, alternating with the pumpkin, beating well after each addition.



Pour batter into the bundt pan. Bake @60 minutes or until a wooden toothpick inserted into the center comes out clean.



Cool 10 minutes in the pan and then invert onto a wire rack to cool completely.



This can be served 'as is', with a dusting of confectioners' sugar or a dollop of fat-free whipped topping.







 
 
 
 
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. ***

Later!
Loving life!
Jan

No comments:

Post a Comment