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