Pumpkin Bundt Cake

I know this looks like alot of ingredients, but you probably have the majority of them in your cupboard. If not, it's worth it to go to the store and make this! YUMMMMM

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.

Transfer batter to sprayed bundt pan.

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.***

Later!

Loving Life(time)!
Jan