This Weight Watchers Pumpkin Spice Bundt Cake is just what you need for the cozy autumn season. I don’t know about you, but when fall rolls around, I am one of those people who love to enjoy all of the pumpkin treats! I love everything from pumpkin coffee creamer to pumpkin muffins, pies, and cakes. If you feel the same way, you will absolutely adore this pumpkin spice bundt cake.
This recipe uses a zero-calorie sweetener, which makes it only 2 WW points per serving, but you can also make it with regular sugar, and it will be 8 WW points. As the name suggests, it isn’t just a pumpkin cake or a spice cake, but it’s both in one. You get the delicious warmth from the spices, which are the perfect match for the pumpkin flavor. This cake is deliciously moist, and you would never guess that it is so low in fat; it is entirely butter and oil-free!
It also has a stunning presentation since you bake it in a bundt pan, and it will yield 16 slices. Even if you don’t have an upcoming party or gathering, you can freeze half of the cake and enjoy a slice whenever you want during the fall and winter months. It will certainly hit the spot on evenings when you want a nice comforting dessert that doesn’t take up all of your Weight Watchers points. You can also check out my baking recipe collection for other yummy sweet treats to make during the fall.
Why You Should Try This Recipe
- It requires little hands-on time. This recipe doesn’t require much prep time; it is super easy to make the cake batter and the optional icing. The part that takes the longest is the baking process.
- It’s healthier than the average cake. With only 100 calories and 1 gram of fat per slice, this cake is suitable for those who want to stay on track with their health goals.
- You’ll love its flavor and texture. This cake is oh-so-soft, and it’s full of fall flavors. Its moist, springy texture is simply irresistible.
Recipe Overview
- Serving Size: 1 slice (74g)
- Number of Servings: 16
- Time to Cook: 65-75 minutes
- WW Points Per Recipe: 2 WW points per serving, 25 for the entire cake (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Pumpkin Spice Bundt Cake
- 1 ⅓ cup Monk fruit with erythritol (1:1 sugar replacement) or granulated sugar
- 3 Eggs
- ¾ cup Unsweetened applesauce
- 2 tsp Vanilla extract
- 1 (15 oz) can 100% pure pumpkin puree
- 2 ½ cups All-purpose flour
- 1 tsp Baking soda
- 2 tsp Baking powder
- 2 ½ tsp Pumpkin pie spice
- ½ tsp Salt
Optional Glaze
- ⅓ cup 1:1 powdered sugar replacement (or real confectioners sugar)
- 1 tsp Vanilla extract
- 4-5 tbsp Nonfat plain Greek yogurt
- Cinnamon to taste
- As needed, Water
Instructions for making Weight Watchers Pumpkin Spice Bundt Cake
- Preheat oven to 350 F. Prepare a 9.5 or 10-inch bundt pan according to guidelines for the specific pan you own (some need spray/flour, others don’t).
- In a large mixing bowl, combine the eggs, sweetener, applesauce, and vanilla.
3. Stir to combine, then add the pumpkin and remaining ingredients.
4. Gently fold the batter until there are no lumps. Be careful not to overmix, though. Transfer the cake batter to the bundt pan and spread in an even layer.
5. Bake the cake for 45 minutes uncovered, then remove it from the oven and cover it with foil. Return the pan to the oven and bake for 20 to 30 minutes longer. The bake time will vary depending on which sweetener and pan you use. It is best to insert a knife or skewer into a few spots in the cake and ensure it comes out clean before removing it from the oven.
6. Allow the cake to rest for about 10 minutes before flipping it out, then allow it to rest for a couple of hours or overnight before decorating and serving.
7. For the optional glaze, mix the powdered sugar replacement (or real powdered sugar) with vanilla extract and Greek yogurt. Add cinnamon to taste and use 1 teaspoon of water at a time until you reach your desired consistency. Carefully pour it over the cooled cake.
Variations and Substitutions
- Pumpkin Bundt Cake with Caramel Glaze: if you have some extra points to use up, you can make a caramel glaze. Pumpkin and caramel complement each other quite well. Drizzle the caramel sauce over top of the entire bundt cake or over your slice when serving.
- Pumpkin Bundt Cake with Nuts: Add chopped pecans or walnuts to the batter. This will increase the points amount. The nuts are the perfect crunchy addition to the cake, and their flavors also prepare well with all of these spices!
- Sugar vs. Sweetener: This recipe will work with both a 1:1 sugar replacement and with regular granulated sugar. You don’t need to change the amount when using sugar. It will increase the points to 8 WW points if using granulated sugar in the batter and powdered sugar in the glaze.
- Oil: for a richer cake, you can substitute half of the applesauce with canola oil or melted butter.
- Spices: If you don’t have a pumpkin spice blend, you can make your own blend with spices such as cinnamon, nutmeg, cloves, allspice, and ginger.
Tips and Tricks for Making Weight Watchers Pumpkin Bundt Cake
- Be careful not to underbake the bundt cake because it will be gummy. This cake takes a while to bake, especially if you use a one-to-one sugar replacement because they often have a higher melting point. It is important to use a skewer or knife to check that it comes out clean before removing the cake from the oven.
- Allowing the cake to rest after baking is just as crucial. Do not cut into it while it is still warm! In fact, I think that this cake is even better the next day after all of the flavors have time to meld. I prefer to bake it, let it rest overnight, and then decorate it the next day.
- Feel free to adjust the consistency of the icing to your liking. Make it thicker or thinner depending on your preferences.
- If your oven has hot spots, make sure to turn the pan halfway through baking to promote even baking.
Related Recipes
Weight Watchers Pumpkin Pie Squares
Weight Watchers Pumpkin Spice Bundt Cake
Ingredients
- 1 ⅓ cup 1:1 zero-calorie sugar replacement, such as monk fruit with erythritol , (or granulated sugar)
- 3 Eggs
- ¾ cup Unsweetened applesauce
- 2 tsp Vanilla extract
- 1 15 oz can 100% pure pumpkin puree
- 2 ½ cups All-purpose flour
- 1 tsp Baking soda
- 2 tsp Baking powder
- 2 ½ tsp Pumpkin pie spice
- ½ tsp Salt
Optional Glaze
- ⅓ cup 1:1 powdered sugar replacement, (or confectioners sugar)
- 1 tsp Vanilla extract
- 4-5 tbsp Nonfat plain Greek yogurt
- Cinnamon to taste
- As needed Water
Instructions
- Preheat oven to 350 F. Prepare a 9.5 or 10-inch bundt pan according to guidelines for the specific pan you own (some need spray/flour, others don’t).
- In a large mixing bowl, combine the eggs, sweetener, applesauce, and vanilla. Stir to combine, then add the pumpkin and mix in.
- Gently fold in the remaining ingredients, mixing the batter until there are no lumps. Be careful not to overmix, though. Transfer the cake batter to the bundt pan and spread in an even layer.
- Bake the cake for 45 minutes uncovered, then remove it from the oven and cover it with foil. Return the pan to the oven and bake for 20 to 30 minutes longer. The bake time will vary depending on which sweetener and pan you use. It is best to insert a knife or skewer into a few spots in the cake and ensure it comes out clean before removing it from the oven.
- Allow the cake to rest for about 10 minutes before flipping it out, then allow it to rest for a couple of hours or overnight before decorating and serving.
- For the optional glaze, mix the powdered sugar replacement (or real powdered sugar) with vanilla extract and Greek yogurt. Add cinnamon to taste and use 1 teaspoon of water at a time until you reach your desired consistency. Carefully pour it over the cooled cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.