Weight Watchers Pumpkin cake

By bweber

Ingredients

• Nonstick cooking spray, for coating the cake pan
• Flour for dusting the cake pan
• 1 package (18.25 ounces) spice cake mix
• 1 cup canned pumpkin puree, NOT pumpkin pie mix
• 1/4 cup canola oil
• 3/4 cup water
• 3 extra large eggs
• 1 teaspoon cinnamon
• Confectioners sugar for dusting on top

Details

Preparation time 5mins
Cooking time 50mins

Preparation

Step 1

Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.

Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds.

Stop and scrape down the sides of the bowl with a rubber spatula.

Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick.

Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.

Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.

Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes.

Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack.

Let the cake cool completely, about 30 minutes more.

Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired