I’m a little bit of a pumpkin fan. And by “little bit” I mean pumpkins on my doorstep, pumpkin spice candle burning, pumpkin bread in the oven, and Starbucks pumpkin spice latte in my hand – that kind of fan.
This year I wanted to try something different than the usual pumpkin bread, so I went with a light version of a pumpkin spice bundt cake. YUM.
Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins
- Nonstick cooking spray, for coating the cake pan
- Flour for dusting the cake pan
- 1 package (18.25 ounces) spice cake mix
- 1 cup canned pumpkin puree (NOT pumpkin pie mix)
- ¼ cup unsweetened apple sauce
- ¾ cup water
- 3 large eggs
- 1 teaspoon cinnamon
- Confectioners sugar for dusting on top
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
- Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Beat the mixture on medium speed for another 1 – 2 minutes longer, until the batter is smooth and thick.
- Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
- Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
- Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack. Let the cake cool completely, about 30 minutes more.
- Sprinkle with confectioner’s sugar or drizzle with a little caramel sauce, if desired.
Using applesauce instead of oil (and egg whites instead of eggs) cuts down on unnecessary fat and still tastes great! Also, I used a whisk to mix by hand instead of an electric mixer- and got a little bit of activity out of it, that was no easy task!
You can also try a simple glaze on top of ½ cup confectioner’s sugar and 1 tablespoon apple cider!
Want other pumpkin ideas? Don’t worry, I have PLENTY!
- I made these low-fat pumpkin chocolate chip muffins last week and I highly recommend them! (Remember to switch out the oil for applesauce and/or eggs for egg whites)
- Try a yummy pumpkin bread with streusel topping.
- How about a classic but light pumpkin pie?
- And let’s round it all out with a healthier DIY Pumpkin spiced latte!
Think I’ll turn orange by the end of the month?
Happy Fall Y’all!