light pumpkin bundt cake recipe

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.


  • 1/4 cup of butter, at room temperature
  • 1/2 cup canned pumpkin puree
  • 3/4 cup baking blend
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 2 1/2 cups cake flour
  • 1 tablespoon pumpkin spice
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup skim milk


  1. Preheat oven to 350 F. Grease and flour bundt pan.
  2. Mix together cake flour, pumpkin spice, baking powder, and salt.
  3. In a different bowl, whisk egg whites.
  4. Next, beat butter and pumpkin puree in a third bowl. Add baking blend and vanilla extract.
  5. Combine flour mixture, milk, and puree mixture. Mix thoroughly.
  6. Add egg whites to mixture.
  7. Pour batter into bundt pan.
  8. Bake for 50 to 60 minutes, until the bundt cake is golden-brown. Allow it to cool in the pan for several minutes.

Editor's Note: This recipe was originally published on , and was last reviewed on .

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