📝 Ingredients You’ll Need

This recipe makes one Bundt cake, serving 12 people with generous slices.

• 1 can (15 oz / 425 g) pure pumpkin purée → 0 Points (Ensure it’s not pumpkin pie filling!)
• 3 large eggs → 0 Points
• ½ cup unsweetened applesauce → 0 Points (Our secret to a moist, oil-free cake)
• 1 tsp vanilla extract → 0 Points
• ½ cup granulated sugar substitute (e.g., Monk Fruit, Stevia, or Allulose) → 0 Points
• 1 ½ cups self-rising flour → 24 Points
• 1 tsp pumpkin pie spice → 0 Points
• 1 tsp ground cinnamon → 0 Points (For an extra warm spice kick)
• 1 tsp baking soda → 0 Points
• A pinch of salt → 0 Points
• Cooking spray → 0 Points

Optional Add-in:

• 2 tbsp mini chocolate chips or chopped pecans → Adds 4-6 points to the total

👉 Total Points: Approximately 24 points for the entire cake.
👉 Per Serving (1/12th): Just 2 WW Points per slice!

🍰 Step-by-Step Baking Instructions

1. Preheat & Prep Your Pan
   First, preheat your oven to 350°F (175°C). Thoroughly spray a Bundt cake pan with non-stick cooking spray. Be sure to coat all the intricate curves and crevices to ensure your beautiful cake releases easily after baking.
2. Combine the Wet Ingredients
   In a large mixing bowl, whisk together the pumpkin purée, eggs, unsweetened applesauce, vanilla extract, and your chosen sweetener. Continue whisking until the mixture is completely smooth, creamy, and a vibrant orange color.
3. Mix the Dry Ingredients
   In a separate bowl, stir together the self-rising flour, baking soda, pumpkin pie spice, cinnamon, and salt. This step ensures the spices are evenly distributed for consistent flavor in every bite.
4. Bring It All Together
   Gently fold the dry ingredients into the wet pumpkin mixture. Mix only until the flour is just combined. A few small lumps are okay—overmixing can lead to a dense cake, and we’re aiming for light and fluffy!
5. Fold in Your Optional Extras
   If you’re adding mini chocolate chips or chopped nuts, now is the time to gently fold them in. They’ll add delightful little bursts of flavor and texture. ✨
6. Pour and Bake to Perfection
   Carefully pour the batter into your prepared Bundt pan, spreading it evenly. Give the pan a few gentle taps on the countertop to release any large air bubbles. Bake for 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool Completely Before Serving
   Let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the pan to release the cake onto the rack. Allow it to cool completely before slicing. This is crucial for helping the cake set and ensuring clean, beautiful slices.

🌟 Low-Point Topping and Serving Ideas

While this cake is delicious on its own, a little flair never hurts! Try these low-point options:

• A light dusting of powdered sugar substitute for a classic, elegant finish (0 points).
• A delicate drizzle of sugar-free maple syrup for a touch of sweetness (0-1 point).
• A dollop of fat-free whipped cream or Greek yogurt to add a creamy contrast.

🍽️ Tips for Success & Storage

• The Applesauce Secret: Unsweetened applesauce is the key to replacing oil, keeping this cake incredibly moist while remaining low in fat and points.
• Freeze for Later: This cake freezes beautifully! Once cooled, slice it into individual portions, wrap them tightly, and freeze. You’ll have a perfect, portion-controlled treat ready whenever a craving strikes.
• Proper Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days to maintain its freshness.