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.\nIngredients for Pumpkin Bundt Cake\n\nOne-quarter cup of butter at room temperature\nHalf cup of canned pumpkin puree\nThree-quarters cup baking blend\nOne teaspoon vanilla extract\nFour egg whites\nTwo-and-a-half cups of cake flour\nOne tablespoon of pumpkin spice\nFour teaspoons of baking powder\nThree-quarters of a teaspoon of salt\nOne cup of skim milk\n\nHow to Make Light Pumpkin Bundt Cake\n\nFirst, pre-heat your oven to 350 degrees and grease and flour your bundt pan.\nMix together cake flour, pumpkin spice, baking powder, and salt\nIn a different bowl, whisk your egg whites\nNext, beat butter and pumpkin puree in a third bowl. Add baking blend and vanilla extract.\nCombine your flour mixture, milk, and your puree mixture. Mix thoroughly.\nAdd your egg whites\nPour your batter into your bundt pan\nBake for 50 to 60 minutes until your bundt cake is golden brown. Allow it to cool in the pan for several minutes.\n\nRELATED:\u00a0Healthy Pumpkin Pie Alternatives\nThe inspiration for this recipe came from BetsyLife.com.