Betsylife

Bay Area Food Stylist available for Print, Digital and Video

Betsylife » Recipes » Bundt Cakes » Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

By 85 Comments

Jump to Recipe Print Recipe

This post is sponsored. All opinions are my own. Pumpkin spice bundt cake will be your go to dessert this season. This version is sugar free to accommodate guests with dietary restrictions, but still tastes as delicious and decadent as traditional recipes. 

Pumpkin spice bundt cake with a slice on a plate with a fork

Oh, Fall. You act like you’re so innocent by dropping the temperatures enough to force people to wear a sweater, but I’m onto you. What’s really going on is that you’re encouraging people to, “go ahead and have that extra piece of pie! Your bulky sweater has you covered. No one will know.”

Not cool, Fall. Not cool.

Luckily your temperature-dropping scheme has no place here in sunny San Diego so your trickery doesn’t work on us. We’re a unique, bikini clad species that has learned how to enjoy all the delicious desserts the holidays have to offer without having to worry about covering up a growing mid-section with a shapeless sweater.

Fall here in San Diego means 80° temperatures, but that won’t stop me from kicking off my holiday baking now that the season has officially begun.

zing baking blend pouring into a measuring cup

I love pumpkin desserts, and baking in general, so I’m just going to sweat through it. (Cleansing! Detox!) My secret to light, but delicious fall desserts is to use Born Sweet ® Zing ™ Baking Blend.

Zing ™ Baking Blend is made from stevia leaf extract and pure cane sugar so it bakes and browns just like sugar, only with fewer calories. Tank tops rejoice!

This pumpkin spice bundt cake is just as rich and satisfying as your grandma’s recipe, without any of the guilt, and only 150 calories per serving. With just a few simple substitutions, you too can forget the sweaters all together.

pumpkin spice bundt cake next to a small pumpkin and a container of zing baking blend

Eat Clean $30.00 Off

Ok, I realize that some of you live where it is cold, so the sweater might actually be necessary, but definitely ditch the guilt and wear it for warmth, and not to hide anything.

People like to say, “everything in moderation”.

This year feel free to moderate towards a little extra dessert now that you know my light baking secrets. Tell Fall to keep its guilty foods, and tricky sweater schemes. Enjoy a lighter holiday season with Zing™ Baking Blend.

Glazed pumpkin spice bundt cake

 

If you give this cake a try, I’d love to see it! Be sure to post a pic on Facebook or Instagram and tag me @betsylife Leave a comment below and let me know what your favorite part of the changing seasons is.

4.17 from 6 votes
Print

Pumpkin Spice Bundt Cake

Pumpkin spice bundt cake will be your go to dessert this season. This version is sugar free to accommodate guests with dietary restrictions, but still tastes as delicious and decadent as traditional recipes. 

Course Dessert
Cuisine American
Keyword pumpkin spice bundt cake, pumpkin spice cake
Prep Time 25 minutes
Cook Time 1 hour
cooling time 15 minutes
Total Time 1 hour 25 minutes
Servings 16 servings
Calories 137 kcal
Author betsy

Ingredients

  • 1/4 cup butter room temperature
  • 1/2 cup pumpkin puree
  • 3/4 cup Zing™ Baking Blend
  • 1 tsp vanilla extract
  • 4 egg whites
  • 2 1/2 cups cake flour
  • 1 tablespoon pumpkin pie spice
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup low fat milk
  • For the glaze
  • 1/2 cup powdered sugar sifted
  • 3-4 tablespoons heavy cream or pumpkin liqueur
  • Instructions

Instructions

  1. 1   Preheat oven to 350 degrees
  2. 2   Grease and flour a 12-cup bundt pan. Set aside.
  3. 3   In a medium bowl sift together cake flour, pumpkin pie spice, baking powder and salt. Set aside.
  4. 4   In a separate bowl, whisk egg whites until soft peaks form. Set aside.
  5. 5   In the bowl of a stand mixer, on medium speed, beat butter and pumpkin puree until well combined. Add Zing ™ Baking Blend and continue to mix until fully incorporated. Stir in vanilla extract.
  6. 6   Reduce mixer speed and alternate adding flour mixture and milk in 3 additions, mixing well between each addition.
  7. 7   Fold in egg whites.
  8. 8   Pour batter into prepared pan an bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes before turning out onto a plate.

To make the glaze

  1. 1   One tablespoon at a time, add heavy cream to powdered sugar, whisking until desired consistency is achieved. Pour over warm cake.
  2. 2   Allow to cool completely.
Nutrition Facts
Pumpkin Spice Bundt Cake
Amount Per Serving (1 slice)
Calories 137 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 12mg4%
Sodium 156mg7%
Potassium 171mg5%
Carbohydrates 20g7%
Sugar 4g4%
Protein 3g6%
Vitamin A 1335IU27%
Vitamin C 0.4mg0%
Calcium 71mg7%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

This post was sponsored by Zing™ Baking Blend. All opinions are my own.

 

All the best pumpkin recipes

 

 

 

About Betsy

WHY FIT IN WHEN WE WERE BORN TO STAND OUT?

Let's collaborate to create eye catching content that refuses to fade into the background.

FOOD STYLING SERVICES READ FOOD BLOG
PHOTO + VIDEO SERVICES SEARCH RECIPE INDEX
WORK WITH BETSY

Comments

  16. Julie Wood says

    Your Pumpkin Spice Bundt Cake is gorgeous. I am going to be making my Pumpkin Spice Loaf bread that I make every year! I am going to try Born Sweet Zing Baking Blend this time!

    Reply

  30. Gina M says

    I would make a lightened version of my favorite chocolate chip cookies.

    Thanks for the chance to win!

    wildorchid985 AT gmail DOT com

    Reply

  32. Gina M says

    I would make a lightened version of my favorite chocolate chip cookies
    Thanks for the chance to win!

    wildorchid985 AT gmail DOT com

    Reply

  33. jan says

    First of all, I would love to bake this pumpkin bundt cake with the Zing Baking Blend! Then I would make some Christmas cookies and different kinds of quick breads!

    Reply

  80. Roberta Wolf says

    I made this cake yesterday and it is absolutely delicious. And I even forgot to add the egg whites! I added 1/3 c Greek yogurt and some vanilla extract to the drizzle. Will make it again (with the egg whites!) for sure. Thank you for sharing.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.