I have noticed that some of the more popular recipes are those that are healthier options. Honestly, I think I only have one real recipe on this site that is healthful- the Crustless Quiche recipe. I suppose I can understand why people tend to gravitate towards easier, healthier dishes rather than the decadent complex ones. So! I decided to share my pumpkin bundt cake recipe with you all. You’re Welcome : D
I created this back when I was going to school for nutrition and I was highly into making healthy substitutions. I also was just starting out on my culinary journey and didn’t have a lot of skills in the kitchen yet. It truly is a pumpkin cake that anybody can pull off.
What makes it healthy you ask? First it’s a pumpkin cake. Hello!? Beta Carotene and fiber! Then you use a sugar-free fat-free pudding packet to add a boost of flavor and moisture (the one I made here was a regular pudding packet because I couldn’t find a sugar-free fat-free one, but trust me, the substitution works). Instead of 4 whole eggs, you substitue 2 eggs with 4 egg whites. Bump up the protein and lower the saturated fat content. And lastly use half water and half canola oil (you can also use vegetable oil but canola has more healthier fats). I added a cream cheese topping to this cake. It was a little bit thicker than I was aiming for, ended up being more of a frosting than a glaze. Plus if you are going light… you don’t want that much frosting. WAY too much. I adapted the recipe to be lighter for you. Much lighter. But! If you really want to cut down, just dust some confectioner’s sugar on top or eat it plain. It tastes delicious plain as well : )
NOW, the thing that makes this especially easy is that it is a boxed cake mix recipe. Yup. It honestly comes together as easy as a boxed cake. Just throw in the wet to the dry and use your hand held mixer to blend. DONE. Fantastic, right? The hardest part is separating the yolks with the whites, that’s just a pain in the butt. And if you would rather make this cake with the full four eggs, go for it. Heck you could even forget about the “healthier” side of this cake and use all oil and regular pudding. But that kind of defeats the point of this recipe…
Note- if you have a bundt pan complex (like I do) and they just make you spasm with frustration… then you can use a regular 13 x 9 sprayed with cooking spray : )
As mentioned earlier, this process starts off with a yellow box cake mix.
Use a whisk and just combine the butterscotch pudding and pumpkin pie spice in the same bowl.
In a separate large bowl, mix together 2 eggs, 4 egg whites, 1/4 cup oil, 1/4 cup water, and 1 cup pumpkin puree.
You can use a whisk or a hand held blender. Honestly, I would go with the hand held blender,
you’re going to be using that to mix it up in a minute anyways.
Now that you have this beautifully orange bowl of wet ingredients, dump in the cake mix mixture and blend with a hand held mixer (see, told you).
Blend until very few clumps remain, about a minute.
I have a confession to make. It’s actually quite embarrassing. Can you believe, with all the cooking and baking I do…
I do not own a handheld mixer : ( I really want one. I’ve just been holding out for a specific one.
I know. I’m a snob.
Anyways! Back to this cake haha
Pour it into the bundt pan that you have prepared with spray/butter and flour. Bake for about 50 minutes or until toothpick comes out clean.
It’s so moist and yummy. You won’t believe that it is low in fat.
It keeps really well too. Cover it tightly in the refrigerator and you’ll have it for at least 3 days.
Just let it sit at room temperature an hour or so before serving again.
I’ve included a recipe for cream cheese glaze to accompany this pumpkin bundt. Just to dress it up a little, ya know?
I honestly don’t think it’s necessary. The cake is quite good plain. I’ll let you decide for yourself though ; )
- 1 (18.25 oz) yellow cake mix
- 1 fat-free sugar-free butterscotch pudding mix
- 2 tsp pumpkin pie spice
- 2 eggs plus 4 egg whites
- ¼ cup water
- ¼ cup canola oil
- 1 cup canned pumpkin
- 3 oz cream cheese, room temperature
- 1½ cups confectioner’s sugar
- 1 Tb milk
- Preheat oven to 350 degrees F. Prepare bundt pan with cooking spray or butter and flour.
- In a large bowl, combine first 3 ingredients. In medium bowl combine remaining ingredients and whisk until blended.
- Dump wet ingredients into bowl of dry ingredients and beat with hand held mixer for about 2 minutes or until well blended and no large lumps remain.
- Pour into bundt pan and bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes and invert cake onto rack to cool completely before glazing.
- For Optional Glaze: In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth. Drizzle over cooled cake.