Nutrition Light Pumpkin Bundt Cake That Doesn’t Taste So Light By UPMC, December 9, 2016 This low-calorie take on bundt cake makes for a pleasing holiday dessert. Best of all, you can whip it up in just a few simple steps. Ingredients for Pumpkin Bundt Cake One-quarter cup of butter at room temperature Half cup of canned pumpkin puree Three-quarters cup baking blend One teaspoon vanilla extract Four egg whites Two-and-a-half cups of cake flour One tablespoon of pumpkin spice Four teaspoons of baking powder Three-quarters of a teaspoon of salt One cup of skim milk How to Make Light Pumpkin Bundt Cake First, pre-heat your oven to 350 degrees and grease and flour your bundt pan. Mix together cake flour, pumpkin spice, baking powder, and salt In a different bowl, whisk your egg whites Next, beat butter and pumpkin puree in a third bowl. Add baking blend and vanilla extract. Combine your flour mixture, milk, and your puree mixture. Mix thoroughly. Add your egg whites Pour your batter into your bundt pan Bake for 50 to 60 minutes until your bundt cake is golden brown. Allow it to cool in the pan for several minutes. RELATED: Healthy Pumpkin Pie Alternatives The inspiration for this recipe came from BetsyLife.com.