Low-Fat Pumpkin Spice Bundt Cake Recipe

4.70 from 20 votes

Low-Fat Pumpkin Spice Bundt Cake Recipe

This easy low-fat pumpkin spice Bundt cake starts with a box of spice cake mix, canned pumpkin, eggs and cinnamon. Moist, warmly spiced and perfect for fall, it's delicious plain, dusted with powdered sugar or drizzled with a simple glaze.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Keyword: low fat spice cake with pumpkin, pumpkin spice bundt cake

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

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
1/4 cup canola oil
3/4 cup water
3 extra large eggs
1 teaspoon cinnamon
Confectioners sugar for dusting on top

Instructions

Position a rack in the center of the oven and preheat the oven to 350F 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

Notes

Serving size: 1 slice (1/16th recipe)

WW Points: 5

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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 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.

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