MENU
 
 
 
 

  • Skinny Pumpkin Coffee Cake, Yum!

    1 vote
    Skinny Pumpkin Coffee Cake, Yum!
    Prep: 15 min Cook: 60 min Servings: 16
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    Everyone will LOVE this super moist, harvest coffee cake! It’s so easy to make since it starts with a cake mix. Each skinny slice has 226 calories, 8 grams of fat and 6 Weight Watchers POINTS PLUS. This rustic cake is fantastic to make for company this time of year. Or just bake it, slice into individual servings and freeze for a wonderful treat in the future!

    Ingredients

    • Cooking spray (with flour in it)
    • 1 package (16.25 oz) Duncan Hines yellow cake mix
    • 1 package (3.4 oz) vanilla instant pudding mix
    • 1¼ cups canned pumpkin
    • ½ cup water
    • ⅓ cup canola oil
    • 3 egg whites
    • 1 large egg, I love Egg-Land’s Best eggs
    • I teaspoon vanilla extract
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • ½ cup rolled oats, divided
    • Ingredients for Hot Buttermilk Glaze:
    • ¼ cup sugar
    • 4 packages Truvia, Splenda or your favorite sugar substitute
    • ¼ cup buttermilk
    • 2 tablespoons reduced-fat butter or Smart Balance Light
    • ¼ teaspoons baking soda
    • ½ teaspoon vanilla extract

    Directions

    1. Preheat oven to 350 degrees. Coat a 9” angel food cake pan, spring form pan or bundt pan with cooking spray.
    2. Using an electric mixer or in a large bowl using a hand mixer, combine cake mix, pudding, pumpkin, water and canola oil.
    3. Add egg whites and egg and mix well.
    4. Stir in vanilla, pumpkin spice and cinnamon.
    5. Mix on high for at least one minute. Scrape down sides and mix again.
    6. Pour ½ of the batter evenly into pan. Sprinkle with ¼ cup rolled oats. Pour remaining batter and spread evenly. Sprinkle with remaining ¼ cup rolled oats. Shake the pan on work surface after filling the batter to even out the batter.
    7. Bake for at least 1 hour until a toothpick comes out mostly clean. It might take an extra 5 to 10 minutes depending on your oven. Let rest at least 15 minutes before removing from pan.
    8. To make the glaze:Place the sugar, sugar substitute, buttermilk, light butter, baking soda and vanilla in a small saucepan and heat over medium heat. Bring to a boil stirring constantly. The glaze will foam up and thicken as the sugar dissolves and butter melts, about 2-3 minutes.
    9. Using a fork, poke 12 holes all over warm cake and spoon the hot buttermilk glaze all over cake.
    10. Makes 16 slices (each serving 1/16 of cake)

    Similar Recipes

    Comments

    • ShaleeDP
      ShaleeDP
      Seems a good cake recipe to try.
      1 reply
      • Skinny Kitchen with Nancy Fox
        Skinny Kitchen with Nancy Fox
        I hope you enjoy it Shalina!
      • Skinny Kitchen with Nancy Fox
        Skinny Kitchen with Nancy Fox
        I wish it was lower too Judee. It's as low as I could make it and still taste decadent!
        • judee
          judee
          Looks good, but for WW I like it a little skinnier..

          Leave a review or comment