Easy Healthy Pumpkin Cake Recipes

There’s something about pumpkin spice cake that makes it especially appealing this time of year.

This Low-Fat Pumpkin Spice Bundt Cake is one of those easy recipes that’s just as welcome on the breakfast or brunch table as it is for dessert. It’s moist, warmly spiced and pretty enough for company, especially with a light dusting of powdered sugar.

And the best part? It starts with a box of spice cake mix, so there’s very little measuring or fussing involved.

I’ve also gathered several more easy, healthier pumpkin cake recipes below, including coffee cake, chocolate pumpkin cake and a few other fall favorites.

Low-Fat Pumpkin Spice Bundt Cake

This simple pumpkin cake uses canned pumpkin puree to add moisture and flavor while keeping the amount of added oil relatively small.

I love that it doesn’t need frosting. A little powdered sugar is plenty, although a simple apple cider glaze or drizzle of caramel sauce would be delicious, too.

Why You’ll Love This Recipe

• Easy to make: A boxed spice cake mix keeps the preparation simple.
• Moist and tender: Pumpkin puree adds moisture without requiring lots of oil.
• Perfect for fall: Pumpkin and cinnamon give it that familiar autumn flavor.
• Great for sharing: A Bundt cake makes a pretty presentation for brunch, potlucks and holiday gatherings.
• Easy to lighten up: A little powdered sugar is all you need instead of a heavy frosting.

Ingredients You’ll Need

Just a handful of ingredients go into this easy pumpkin spice cake. You’ll find the exact amounts in the recipe card below.

• Spice cake mix: The convenient shortcut that provides the flour, sugar, leavening and warm spices.
• Canned pumpkin puree: Adds moisture, color and pumpkin flavor. Be sure to use plain pumpkin, not pumpkin pie filling.
• Canola oil: A small amount helps keep the cake tender.
• Water: Adds moisture to the batter.
• Extra-large eggs: Help the cake rise and hold together.
• Ground cinnamon: Gives the spice cake an extra boost of warm flavor.
• Nonstick cooking spray and flour: For preparing the Bundt pan (affiliate link).
• Confectioners’ sugar: Optional, for dusting the finished cake.

How to Make Pumpkin Spice Bundt Cake

1. Prepare the oven and pan. Preheat the oven to 350°F. Lightly coat a 12-cup Bundt pan (affiliate link) with nonstick cooking spray, then dust it with flour.
2. Combine the ingredients. Place the spice cake mix, pumpkin puree, oil, water, eggs and cinnamon in a large mixing bowl (affiliate link). Beat with an electric mixer (affiliate link) on low speed for about 30 seconds, until blended.
3. Finish mixing. Scrape down the sides of the bowl and beat on medium speed for another 1–2 minutes, until the batter is smooth and thick.
4. Fill the pan. Pour the batter into the prepared Bundt pan and smooth the top.
5. Bake. Bake for 42–48 minutes, until the top springs back when lightly pressed.
6. Cool. Let the cake cool in the pan on a wire rack for 10–15 minutes. Carefully loosen the edges, invert onto the rack and let cool completely.
7. Serve. Dust with confectioners’ sugar or drizzle with a little glaze, if desired.

Important Tip: Cake Mix Boxes Have Shrunk!

If you’ve been baking for a while, you’ve probably noticed that boxed cake mixes aren’t as big as they used to be.

This recipe was originally developed using an 18.25-ounce box of spice cake mix. Many boxes now contain only 13.25 ounces.

My simplest solution is to keep an extra box of cake mix in the pantry and add enough dry mix to make up the difference.

Here’s a handy guide:

Cake Mix Box Size	Extra Cake Mix Needed
13.25 ounces	5 ounces (about 1? cups)
14.25 ounces	4 ounces (about a scant cup)
15.25 ounces	3 ounces (about ? cup)

The cup measurements are approximate because cake mixes vary in density. A kitchen scale (affiliate link) is the most accurate way to measure.

I like this approach because it lets you continue using older cake mix recipes without having to adjust all the other ingredients.

For this pumpkin cake, an extra box of spice cake mix is ideal, but yellow cake mix works well, too.

Tips for the Best Pumpkin Bundt Cake

• Grease the pan thoroughly. Bundt pans have lots of little grooves where cake can stick. Be sure to coat them well.
• Use pumpkin puree, not pie filling. Pumpkin pie filling already contains sweeteners and spices.
• Don’t overbake. Start checking around 42 minutes. The top should spring back when gently pressed.
• Give it time to cool. Letting the cake rest in the pan for 10–15 minutes helps it release more easily.
• Keep the topping simple. This cake is flavorful enough to enjoy plain or with just a dusting of powdered sugar.

Easy Pumpkin Spice Cake Variations

Pumpkin Chocolate Chip Cake

Stir 1 cup of miniature chocolate chips into the batter before baking.

Apple Cider Glaze

Stir together ½ cup confectioners’ sugar and 1 tablespoon apple cider. Drizzle over the completely cooled cake.

Caramel Pumpkin Cake

Drizzle individual slices with a little caramel sauce just before serving.

Pumpkin Cake with Whipped Cream

Serve with a small dollop of whipped cream for an easy dessert.

How Many Calories and WW Points?

According to my original calculations, each slice (1/16 of the cake) has approximately 167 calories, without optional toppings.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

If you’ve made this Low Fat Pumpkin Spice Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Why Pumpkin Works So Well in Lighter Cakes

One of the things I love about baking with pumpkin is how much moisture it adds.

In some cake recipes, pumpkin puree can replace part of the butter or oil, helping reduce the fat and calories while keeping the finished cake moist and tender.

It also adds fiber and beta-carotene, which the body can convert to vitamin A.

Of course, pumpkin doesn’t work as a direct replacement for fat in every recipe. Too much can make a cake heavy or gummy. But when the proportions are right, it works beautifully.

You can use canned pumpkin puree or make your own homemade pumpkin puree in the Instant Pot.

And if you love simple baking shortcuts, don’t miss these easy 2-ingredient chocolate pumpkin muffins.

More Easy Healthy Pumpkin Cake Recipes

There are so many delicious ways to enjoy pumpkin cake. Some recipes start with a cake mix, while others are made from scratch.

Here are a few more worth trying.

1. Low-Fat Pumpkin Streusel Coffee Cake

This easy pumpkin coffee cake has a sweet, crumbly streusel topping and makes a wonderful breakfast, brunch or afternoon treat.

It’s especially good with a hot cup of coffee.

2. Slow Cooker Pumpkin Crumb Cake

This easy pumpkin crumb cake starts with a boxed cinnamon crumb cake mix, canned pumpkin and a few simple ingredients. Mini chocolate chips and chopped walnuts make it extra special, while the cinnamon crumb topping adds a delicious finishing touch.

It cooks right in your slow cooker, filling the kitchen with the wonderful aroma of cinnamon. Serve it warm, plain or with a little whipped cream.

3. Instant Pot Pumpkin Chocolate Chip Cake

Pumpkin and chocolate make such a delicious combination.

This cake is prepared in the Instant Pot (affiliate link), making it a fun alternative to traditional oven baking.

4. Easy Low-Calorie No-Bake Pumpkin Cheesecake

Sweet, creamy and nicely spiced, this easy pumpkin cheesecake is perfect when you want a make-ahead dessert without turning on the oven.

5. Low-Calorie Slow Cooker Pumpkin Cheesecake

A creamy pumpkin cheesecake made right in your slow cooker. A great option when oven space is limited.

6. Easy Chocolate Pumpkin Muffins

These easy muffins combine dry cake mix with pumpkin puree for a moist, chocolatey treat.

They’re one of my favorite examples of how simple baking can be.

More WW-Friendly Pumpkin Recipes

Looking for even more pumpkin inspiration?

• Healthy Low-Fat Pumpkin Bread, Muffin and Scone Recipes
• Healthy Low-Fat Pumpkin Cookie and Bar Recipes
• Easy WW-Friendly Pumpkin Pie Recipes
• Healthy Slow Cooker Pumpkin Bread
• WW-Friendly Pumpkin Desserts

Whether you’re baking a simple pumpkin spice Bundt cake for company or making a batch of easy pumpkin muffins for the week, I hope these recipes give you a little fall baking inspiration.

And remember, enjoying a slice of homemade cake can be part of a balanced, satisfying way of eating.

If you’ve made this Low-Fat Pumpkin Spice Bundt Cake, I’d love to hear how it turned out. Leave a comment and give the recipe a star rating below!