Ingredients You’ll Need

(Serves 12 large slices – 2 WW points each depending on brands used)

For the Cake:

  • 1 box (15.25 oz) sugar-free yellow cake mix
  • 1 cup pure pumpkin purée (not pumpkin pie filling)
  • ¾ cup unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened almond milk (if needed for batter consistency)

For the Glaze:

  • ½ cup powdered sugar substitute (like Swerve or Lakanto)
  • 2 tablespoons unsweetened almond milk (adjust as needed)
  • ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a Bundt pan with nonstick spray or a light coating of oil. A silicone Bundt pan works beautifully for easy release.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the cake mix, pumpkin pie spice, cinnamon, nutmeg, and salt. Whisk gently to ensure the spices are evenly distributed — this step builds the aromatic foundation of your cake.

Step 3: Add the Wet Ingredients

Add the pumpkin purée, applesauce, eggs, vanilla extract, and almond milk. Using a hand or stand mixer, blend until smooth and creamy. The batter will be thick and luscious, filled with pumpkin color and warmth.

Step 4: Pour and Smooth

Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter to release any air bubbles, ensuring a smooth, even rise during baking.

Step 5: Bake to Perfection

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a rich golden-orange hue and a soft, springy texture.

Step 6: Cool Completely

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling is key — it prevents the glaze from melting too quickly and helps the flavors develop fully.

Step 7: Make the Glaze

In a small bowl, whisk together the powdered sugar substitute, almond milk, and vanilla extract until smooth. Adjust consistency as needed — it should be thick enough to coat but still pourable.

Step 8: Glaze and Serve

Drizzle the glaze over the cooled Bundt cake, letting it cascade naturally down the ridges. The glossy white contrast against the pumpkin-orange base creates an irresistible presentation.

Serving Suggestions

Slice into generous wedges and serve with a dollop of fat-free whipped topping or a side of warm chai tea. For extra flair, sprinkle a dash of cinnamon on top or add a few roasted pecans for crunch.

This cake shines at brunch, afternoon coffee breaks, or festive gatherings. Its aroma alone will draw people into the kitchen.

Storage Instructions

Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. You can also freeze individual slices wrapped tightly for up to a month. To serve, simply thaw and warm slightly in the microwave — it tastes freshly baked every time.

Nutritional and WW Information

Each slice (1/12 of the cake) is approximately:

  • Calories: 110–130 (depending on ingredients used)
  • WW Points: 2 (with sugar-free and light ingredients)
  • Fat: 2g
  • Protein: 3g
  • Carbohydrates: 18g

This cake fits seamlessly into a balanced lifestyle. It’s proof that dessert doesn’t have to derail your progress — it can support it!

Useful Baking Tips

  1. Use pure pumpkin purée, not pie filling. The latter contains added sugars and spices.
  2. Applesauce replaces oil — it keeps the cake moist while cutting fat.
  3. Check your oven early. Bundt pans vary, so begin testing around 35 minutes.
  4. Let it cool completely before glazing — patience pays off with a beautiful finish.
  5. Double the glaze for extra indulgence (still WW-friendly if portioned mindfully).

Flavor Variations

  • Pumpkin Chocolate Chip: Add ¼ cup mini chocolate chips to the batter.
  • Maple Pumpkin Cake: Substitute vanilla extract with maple extract in both cake and glaze.
  • Pumpkin Cream Cheese Drizzle: Mix 2 tablespoons of light cream cheese into the glaze for richness.
  • Spiced Pecan Pumpkin Cake: Fold in ¼ cup chopped pecans or walnuts for a nutty twist.

The Secret to a Moist Bundt Cake

Pumpkin purée and applesauce are the heroes here. Both add natural moisture, keeping the crumb soft without added fat. The cake stays tender for days — no dry slices here. The balance of eggs and pudding mix structure ensures every bite is perfectly light yet satisfying.

Perfect for Any Occasion

This 2-point Pumpkin Bundt Cake is ideal for family dinners, holiday potlucks, or when you just need something comforting. It looks impressive on any dessert table, but it’s so easy to make that you’ll find yourself baking it again and again.

Why It’s a WW Favorite

Weight Watchers members love this recipe because it satisfies the craving for cake — without guilt. You can enjoy a big, flavorful slice and still stay on track. It’s a “feel good” dessert that brings joy without regret, which is exactly what healthy eating should be.

Frequently Asked Questions

Can I make this with real sugar?
Yes, but it will increase the WW points per serving.

Can I use a loaf or muffin pan?
Absolutely! Adjust baking time — muffins may take about 18–20 minutes.

What if I don’t have cake mix?
You can substitute 1½ cups flour, ½ cup sugar substitute, 1 tsp baking powder, and ¼ tsp baking soda for a scratch version.

Final Thoughts

This Heavenly 2-Point Pumpkin Bundt Cake proves that healthy desserts don’t have to taste “healthy.” It’s soft, aromatic, and full of cozy fall flavor. From the first bite, you’ll savor the warmth of pumpkin spice and the satisfaction of knowing you’ve made something delicious and mindful.

Every slice tells a story — one of balance, comfort, and joy. This isn’t just a cake; it’s a reminder that you can enjoy the best of both worlds: wellness and indulgence, together on one plate.