Thursday, October 25, 2012

Pumpkin Spice Bundt Cake



•1 can (15 ounces) solid-pack pumpkin
•1-1/2 cups sugar
•1/2 cup buttermilk
•1/3 cup canola oil
•1/3 cup water
•2 eggs
•2 egg whites
•1 teaspoon vanilla extract
•2 cups all-purpose flour
•1 tablespoon baking cocoa
•1-1/2 teaspoons ground cinnamon
•1 teaspoon baking soda
•1 teaspoon baking powder
•1/2 teaspoon salt
•1/2 teaspoon each ground nutmeg, allspice and cloves
•1/2 cup raisins
•1/4 cup miniature semisweet chocolate chips
•Confectioners' sugar
•Reduced-fat vanilla ice cream, optional


•In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended.

• In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking power, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips.

• Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

• Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Serve with ice cream if desired. Yield: 16 servings.

Prep: 25 min. Bake: 50 min. + cooling
Yield: 16 Servings
WW PointsPlus 6

You can find the original recipe at Taste of Home.

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