PUMPKIN SPICE BUNDT CAKE
Makes 12 Servings = 3 PointsPlus®
Makes 16 Servings = 2 PointsPlus®
2 ½ cups Splenda granulated
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. ***