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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is my own version of a Weight Watchers recipe. Decided to try it without the sugar and replaced it instead with Splenda. DELICIOUS cake! Kids and husband raved! Ingredients:
3 cups flour |
2 cups sugar |
1 tablespoon pumpkin pie spice |
1 tablespoon baking powder |
1/4 teaspoon salt |
4 large eggs |
1/2 cup canola oil |
1/2 cup nonfat milk |
1 (15 ounce) can pumpkin puree |
2 teaspoons vanilla extract |
3/4 cup confectioners' sugar |
1 1/2 tablespoons lemon juice |
Directions:
1. Preheat oven to 375°F; spray Bundt pan with nonstick spray and lightly dust with flour.
2. In large bowl, combine flour, Splenda, pumpkin pie spice, baking powder and salt.
3. In another bowl, combine eggs, oil, milk, pumpkin and vanilla. Add egg mix to flour mix; stir until just blended.
4. Pour batter into pan and bake until toothpick inserted in center comes out clean, about 55-60 minutes. Cool in pan for 15 minutes; remove from pan and cool 30 minutes.
5. In small bowl, combine confectioners' sugar and lemon juice. Drizzle over warm cake and serve. OR cool the cake completely on a rack and drizzle with glaze just before serving.
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